Cauliflower Parmesan Casserole

Name: Cauliflower Parmesan Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12 servings.
Cuisine: Comfort Food Recipes, Comfort Food Side Dishes, Comfort Food Vegetarian Recipes
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

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

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.

Originally published as Calilfower au Gratin in Healthy Cooking December/January 2010

Reviews

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Average Rating:

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.
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
deadeye

Nov 28, 2009

best i ever had was a big hit at thanksgivings