Mmmm, Creamy Cauliflower Bake! Just sounds heavenly, doesn’t it? Mild, tender cauliflower swimming in a rich, buttery cream sauce with notes of garlic all come together to create a veggie dream, the pinnacle of vegetarian cooking! Plus, there’s a cheesy, crunchy breadcrumb topping! How could anyone say no to Creamy Cauliflower Bake? We certainly can’t resist a second helping!
Ingredients
- 1 tablespoon olive oil
- 1/4 cup panko breadcrumbs
- 1/2 cup parmesan, freshly grated, divided
- water, to taste
- 1 head cauliflower, cut into florets
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 large shallot, diced
- 3 tablespoons all-purpose flour
- 2 teaspoons fresh thyme leaves, chopped, plus more, whole sprigs, to taste, for garnish
- 1 1/2 cups whole milk, plus more, to taste
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- kosher salt, to taste
- ground black pepper, to taste
- 1 cup mozzarella cheese, shredded
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –In a small bowl, add the olive oil, the breadcrumbs, and 1/4 cup of the parmesan and toss to combine.
Step 3 –In a large pot, add just enough water so it will not reach the bottom of a steamer basket.
Step 4 –Bring the water in the pot to a boil.
Step 5 –In a steamer basket, add the cauliflower and place the basket over boiling water.
Step 6 –Cover the pot and steam the cauliflower until it is crisp-tender, about 4-5 minutes.
Step 7 –Drain the cauliflower.
Step 8 –In a large ovenproof skillet over medium heat, melt the butter.
Step 9 –Add the garlic and the shallots to the melted butter and cook, while stirring frequently, until fragrant, about 2 minutes.
Step 10 –Add the flour and 2 teaspoons of the thyme to the butter mixture and cook, while whisking, until lightly browned, about 1 minute.
Step 11 –Gradually add 1 1/2 cups of the milk, the heavy cream, and the Dijon to the butter and cook, whisking constantly, until incorporated and slightly thickened, about 4-5 minutes. Add the extra milk, as needed, if the mixture is too thick.
Step 12 –Season the cream mixture with the salt and the pepper.
Step 13 –Add the cauliflower, the mozzarella, and the remaining parmesan into the cream mixture and stir until the cheeses have melted, about 1-2 minutes.
Step 14 –Sprinkle the cauliflower mixture with the breadcrumb mixture.
Step 15 –Bake until golden-brown and bubbly, about 20-25 minutes.
Step 16 –Serve garnished with the extra thyme sprigs.
