Cauliflower Cheese Casserole
This delicious cauliflower cheese casserole is amazingly creamy, simple to make, and an impressive vegetarian side dish!
Click on the stars to leave a vote!
Servings :
Calories : 214kcal
Ingredients
- 1 head (700-800 g) cauliflower approx 2 pounds
- ½ cup (50 g) grated cheese I used parmesan cheese
Béchamel Sauce
- 1 tbsp oil or butter
- 1 tbsp flour
- ½ + ⅓ cup (200 ml) dairy-free milk unsweetened (or milk)
- ¼ cup (50 ml) cauliflower cooking water or water
- 1 pinch ground nutmeg
- salt & pepper
Instructions
- Preheat oven to 390°F (200°C).
- Wash cauliflower and cut it into florets. Add them with ½ tsp salt into a pot, top with water, and bring to a boil. Let it cook for 5 minutes, then drain over a sieve. → Don't forget to set ¼ cup of the cooking water aside for the sauce.
- Arrange cooked cauliflower in a casserole.
- Béchamel Sauce: Melt oil in a saucepan over medium heat. Add flour and stir constantly for 1 minute.
- Pour in dairy-free milk and cauliflower cooking water, bring to a boil while whisking constantly. Reduce heat and let it simmer for approximately 5 minutes until thickened.
- Season with salt, pepper, and nutmeg.
- Pour the béchamel sauce over the cauliflower, then sprinkle the grated cheese on top.
- Bake for 20-25 minutes in the preheated oven.
Notes
Vegan: Use a dairy-free cheese alternative or omit cheese altogether.
Keeps fresh for 3 days. Store leftovers directly in the baking dish (e.g. covered with cling film - easiest to reheat) or in an airtight container in the refrigerator.
Reheat for 20 minutes in the oven, preheated to 390°F (200°C).
Recommended Products
Nutrition
Calories: 214kcal | Carbohydrates: 22g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 312mg | Potassium: 1207mg | Fiber: 7g | Sugar: 9g | Vitamin A: 561IU | Vitamin C: 176mg | Calcium: 343mg | Iron: 2mg