Parmesan Cauliflower Recipe

4.5 6 8
Parmesan Cauliflower Recipe
Parmesan Cauliflower Recipe photo by Taste of Home
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Parmesan Cauliflower Recipe

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4.5 6 8
Publisher Photo
Need a last-minute side dish to round out your meal? This quick and cheesy recipe from Brenda Biron in Sydney, Nova Scotia can be table-ready in minutes! It's also yummy with broccoli instead of cauliflower, Brenda says.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1-1/2 cups fresh cauliflowerets
  • 5 teaspoons reduced-fat butter
  • 2 teaspoons all-purpose flour
  • 3 tablespoons reduced-fat sour cream
  • 2 tablespoons shredded Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • Minced fresh parsley, optional

Directions

Place cauliflower in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender.
Meanwhile, in another small saucepan, melt butter. Stir in flour until smooth. Remove from the heat; stir in the sour cream, Parmesan cheese, salt and pepper.
Add cauliflower to the cream sauce. Cook and stir over low heat for 1-2 minutes or until heated through. Sprinkle with parsley if desired. Yield: 2 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Parmesan Cauliflower in Cooking for 2 Winter 2008, p45

Nutritional Facts

3/4 cup: 121 calories, 8g fat (6g saturated fat), 28mg cholesterol, 476mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

  • 1-1/2 cups fresh cauliflowerets
  • 5 teaspoons reduced-fat butter
  • 2 teaspoons all-purpose flour
  • 3 tablespoons reduced-fat sour cream
  • 2 tablespoons shredded Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • Minced fresh parsley, optional
  1. Place cauliflower in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender.
  2. Meanwhile, in another small saucepan, melt butter. Stir in flour until smooth. Remove from the heat; stir in the sour cream, Parmesan cheese, salt and pepper.
  3. Add cauliflower to the cream sauce. Cook and stir over low heat for 1-2 minutes or until heated through. Sprinkle with parsley if desired. Yield: 2 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Parmesan Cauliflower in Cooking for 2 Winter 2008, p45

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Reviews forParmesan Cauliflower

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lbj1252 User ID: 93547 74885
Reviewed Oct. 14, 2014

"very easy and tasty. great for weeknight side"

MY REVIEW
lpugh9 User ID: 5334512 74874
Reviewed Dec. 19, 2013

"I used my frozen cauliflower and my husband did not like this recipe."

MY REVIEW
Billl Muck User ID: 5770091 94168
Reviewed Jul. 27, 2013

"Excellent flavor, but I think it could have been more "cheesy!" The parsley was a nice touch to give it additional color."

MY REVIEW
Melissatbna User ID: 6394844 162833
Reviewed May. 6, 2012

"This was very good! I know my kids would love it as well though I would have to double or triple the recipe for there to be enough."

MY REVIEW
sfreel User ID: 2879939 162832
Reviewed May. 19, 2010

"Amazingly tasty recipe! My four year old loves it. We pair it with spaghetti night for another veggie option."

MY REVIEW
BlessedOctober User ID: 5082026 146554
Reviewed May. 5, 2010

"easy to make and tastes wonderful. Will make again and again."

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