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Cauliflower Parmesan Casserole

A lighter version of a classic white sauce coats the cauliflower in this dish that’s perfect for a potluck buffet. —Taste of Home Test Kitchen
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    12 servings

Ingredients

  • 3 packages (16 ounces each) frozen cauliflower, thawed
  • 1 large onion, chopped
  • 1/3 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 2 cups fat-free milk
  • 1/2 cup grated Parmesan cheese
  • TOPPING:
  • 1/2 cup soft whole wheat bread crumbs
  • 2 tablespoons butter, melted
  • 1/4 teaspoon paprika

Directions

  • Place 1 in. of water in a Dutch oven; add cauliflower. Bring to a boil. Reduce heat; cover and cook for 4-6 minutes or until crisp-tender. Drain and pat dry.
  • Meanwhile, in a large saucepan, saute onion in butter until tender. Stir in the flour, salt, mustard and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted.
  • Place cauliflower in a 13-in. x 9-in. baking dish coated with cooking spray. Pour sauce over top.
  • For topping, combine the bread crumbs, butter and paprika. Sprinkle over sauce. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts
3/4 cup: 142 calories, 8g fat (5g saturated fat), 22mg cholesterol, 257mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.

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Reviews

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Average Rating:
  • annrms
    May 17, 2020

    I cut the recipe in half and used freshly blanched cauliflower as I find it retains more firmness which we like. I zipped up the cheese sauce with some garlic, and I used smoked paprika. Delicious substitute to cheesy potatoes. It is on my keeper list!

  • lmmanda
    Oct 3, 2014

    This was disappointing. It was beyond bland even after adding more salt and even adding garlic. I'm sure I'll end up throwing this away.

  • Nitnole711
    Apr 9, 2012

    Followed the recipe precisely, easy to make. It tasted ok, just a bit bland. I will definitely make this again, but will add more S&P and ground mustard, and will probably add some garlic for sure!

  • maryvandorin
    Jan 25, 2012

    I made only a half a batch because there are only 2 in household. I didn't any other changes and it was very good.

  • kafaughn
    Jan 13, 2012

    No comment left

  • jwatsv
    Nov 26, 2011

    Excellent AND easy. I cubed some whole wheat toast for the croutons.

  • melodiek
    Jul 25, 2011

    Excellent taste and everyone loved it. I made it in the microwave in a covered stone cooker due to conflicts with the oven and it turned out great.

  • sdipiazza
    Jun 4, 2011

    Made this for dinner last night. I cut the recipe in half, added salt to the water when cooking the cauliflower and added a little extra salt and ground mustard to the sauce. It was delicious.

  • MaryMBishop
    Apr 25, 2011

    This was such a family hit at Easter, I plan to make it again soon. I used seasoned crushed croutons in place of the bread crumbs. Many of our children thought they were potatoes!

  • grammybear04
    Sep 13, 2010

    I made this and it is absolutely the best ever. lost recipe and am so glad I found it again