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Parmesan Cauliflower

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.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 servings

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.
Editor's Note
This recipe was tested with Land O'Lakes light stick butter.
Nutrition 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.

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Reviews

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Average Rating:
  • lbj1252
    Oct 14, 2014

    very easy and tasty. great for weeknight side

  • lpugh9
    Dec 19, 2013

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

  • Billl Muck
    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.

  • Melissatbna
    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.

  • sfreel
    May 19, 2010

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

  • BlessedOctober
    May 5, 2010

    Easy to make and tastes wonderful. Will make again and again.