Cheesy Cauliflower with Peas Recipe

4.5 1 2
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Cheesy Cauliflower with Peas Recipe

Read Reviews
4.5 1 2
Publisher Photo
I couldn't "sell" cauliflower to my daughters until I came up with this saucy casserole. Then they requested it. It appeals to kids' tastes, even with vegetables they don't usually eat.—Barbara Jaggers, Colorado Springs, Colorado
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 1 large head cauliflower (about 2 pounds), broken into florets
  • 1/3 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-1/2 cups milk
  • 1 cup frozen peas
  • 1/2 cup sliced fresh mushrooms
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided

Directions

In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through. Yield: 8 servings.
Originally published as Cheesy Cauliflower in Taste of Home December/January 2000, p14

Nutritional Facts

1/2 cup: 174 calories, 10g fat (6g saturated fat), 31mg cholesterol, 388mg sodium, 16g carbohydrate (7g sugars, 4g fiber), 6g protein.

  • 1 large head cauliflower (about 2 pounds), broken into florets
  • 1/3 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-1/2 cups milk
  • 1 cup frozen peas
  • 1/2 cup sliced fresh mushrooms
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  1. In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through. Yield: 8 servings.
Originally published as Cheesy Cauliflower in Taste of Home December/January 2000, p14

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MY REVIEW
saw-whet User ID: 2849135 22073
Reviewed Nov. 29, 2011

"I made this for Thanksgiving dinner, and it was very well received. Thanks for a great recipe."

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