Low carb recipes with cauliflower are super easy to make. All you need is blanched or steamed cauliflower, cheesy sauce, and crumbs. Bake it for half an hour in your cast iron casserole dish and enjoy this simple yet flavorsome vegetarian dish you can make midweek.
3 pounds cauliflower florets, or cauliflower head, cut into florets
4 1/2 tbs unsalted butter
2 cloves garlic, minced
4 1/2 tbs flour
2 1/2 cups semi-skimmed milk
1 1/4 cup Parmesan cheese, grated
1/2 cup Fontina cheese, grated
1/2 cup panko breadcrumbs
1/4 tsp paprika
1/4 tsp granulated onion
1 tbs fresh parsley, chopped
A pinch of salt and black pepper
Preheat the oven to 370F. Lightly spray the casserole dish with olive oil and set it aside.
Prepare the Parmesan sauce. Melt 2 1/2 tbs of butter over medium heat. Once it has melted, stir in garlic. Gradually stir in flour, continue to whisk to avoid any clumps. Then pour the milk in, again stir continuously and cook the sauce for another 5-6min or until it thickens. Season to your taste and add 1 cup of grated Parmesan, whisk until its fully blended. Leave the saucepan over low heat. Don't let it boil; we don't want it to cool down and become too thick.
In the meantime, prepare panko breadcrumbs. Mix them with the remaining Parmesan, sprinkle some paprika, and drizzle it with the remaining 2 tbs of melted butter. Mix everything with a fork and set it aside.
Blanch cauliflower florets in salty water for 4-5min. Drain them in a colander and leave them to dry.
Pour a cup of Parmesan sauce into the casserole dish, spread it evenly. Add cauliflower and sprinkle granulated onion. Pour the remaining sauce, smooth it out and sprinkle over the Fontina cheese.
Sprinkle the dish with panko crumbs and bake it in the oven for 25-30min or until golden brown.
Garnish with fresh parsley. Serve cauliflower casserole while hot.
Cauliflower Casserole FAQs
Can you cook cauliflower ahead of time?
Yes, you can prepare cauliflower ahead of baking your casserole. It's recommended to use either cooked or blanched cauliflower as it will speed the cooking process. If you use raw cauliflower, your casserole may cook unevenly, meaning the sauce will turn golden brown, but your cauliflower will be uncooked and too crunchy.
How to cook cauliflower? Simply blanch it in boiling water for 4-5min or steam it until it's soft yet still a bit crunchy.
Can you reheat cooked cauliflower?
Yes, you can reheat your cauliflower gratin in the microwave or on the stovetop. If you wish to keep the crispiness, reheat leftovers in the oven preheated to 350°F.