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Cauliflower Cheddar Parmesan Crumb Bake
Rachel Kim

Cauliflower Cheddar Parmesan Crumb Bake

A full cauliflower becomes a substantial casserole under sharp cheddar sauce and Parmesan crumbs. Roasting the florets first brings color and removes water that blanching would leave behind. The crumb layer stays thin enough that the vegetable remains the center of the dish.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 2 large cauliflower heads cut into small florets
  • 3 tablespoons olive oil divided
  • 1 1/2 teaspoons kosher salt divided
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon dry mustard
  • 1/2 teaspoon black pepper
  • 3 cups shredded sharp cheddar
  • 1 cup panko bread crumbs
  • 1/2 cup grated Parmesan

Method
 

  1. Heat the oven to 425°F. Toss cauliflower with 2 tablespoons oil and 1/2 teaspoon salt and roast 20 minutes. Reduce oven to 375°F and grease a 9-by-13-inch dish.
  2. Melt butter, add flour for 1 minute, then whisk in milk, mustard, remaining salt and pepper until thick. Remove from heat and stir in cheddar.
  3. Fold the roasted cauliflower with sauce and spread in the dish.
  4. Mix panko, Parmesan and remaining oil and sprinkle over the top.
  5. Bake for 25 to 30 minutes until bubbling and golden. Rest 10 minutes.