Cauliflower casserole: 2 comforting grandmother’s recipes for fall!
Fall is coming slowly but surely. During the cooler months of the year, we all want to start cooking more after the summer fiesta. Of course, we want to save the big dishes for Christmas and New Year’s dinner. However, we always want to eat warm and comforting dishes without too many calories. If you are looking for lighter and easy recipes for dinner, you have come to the right place at the right time! Here are two variations of cauliflower casserole recipe!
Table of Contents
Cauliflower casserole recipe: 2 tasty variations!
Need to find dinner recipes ASAP? These two ways to prepare cauliflower casserole are not only extremely delicious, but also super easy to prepare! The benefits of cauliflower are numerous. Is a very good source of vitamins and fiber, helps with weight loss and digestion. In addition, it can help strengthen bones, stimulate the cardiovascular system and prevent cancer. It also helps to strengthen memory and concentration. We say that’s a whole lot of reasons to add cauliflower to your menu! So, without further ado, here are two different variations of cauliflower casserole recipes, which will make your mouth water!
Creamy Cauliflower casserole
Prepare this delicious vegetarian dish and make everyone lick their plate and want more! The lightness of cauliflower and the creamy sauce come together to create the perfect comfort food for cold weather. Here’s what you’ll need to prepare it.
- 600ml milk
- 1 small onion, studded with a clove
- 2 small bay leaves
- 1 small sprig of fresh thyme
- 80 g unsalted butter, divided
- 3-4 tablespoons plain flour
- 1 head cauliflower (about 1 kg), trimmed and cut into florets
- 85 g finely grated Gruyère cheese
- 1 teaspoon cognac or brandy
- 4 grated fresh nutmeg
- 80g of fresh breadcrumbs
- 1 tablespoon chopped fresh flat-leaf parsley
- Salt and pepper to taste
- A pinch of cayenne
- First, preheat the oven to 200 C.
- Take a saucepan! To make the sauce, you need to heat the milk with the onion, thyme, bay leaves just before it starts boiling, then set it aside. In another saucepan, melt 40g of butter over medium heat, then add the flour. Cook the mixture, stirring constantly, until it turns a light color. Then remove from heat and let cool slightly.
- Then whisk the milk mixture into the flour mixture. Bring to a boil over medium-high heat while whisking. Reduce the heat to low and simmer until the sauce thickens.
- While the sauce is simmering, bring a pot of water to a boil, salt and add the cauliflower. Cook until tender, about 5 minutes. Then drain and pat dry. Transfer the cauliflower in a buttered casserole dish.
- Pass the sauce through a sieve and season to taste. Stir in the cheese, 10 g of butter and the cognac until the mixture is homogeneous. Pour the cheese sauce over the cauliflower.
- Melt the remaining 30 g of butter in a small saucepan. In a bowl, toss the bread crumbs with the butter to coat. Sprinkle the top of the cauliflower with the buttered breadcrumbs. Bake until the top is golden brown, approximately 20 minutes.
Comforting vegan cauliflower casserole recipe
Need vegan recipes? Here is one of our favorites! It imitates the smoothness of cheese and will amaze even the most notorious carnivores!
- 1 large head cauliflower, cut into bite-sized florets.
- 70g breadcrumbs
- 3 tablespoons vegan butter, melted
- 135 g raw cashews, soaked in very hot water
- 490ml unsweetened soy milk
- 240 ml vegetable broth, low sodium
- 65g fresh lemon juice
- 35g flour
- 13g nutritional yeast
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder (+ a pinch for the breadcrumbs)
- Half an onion, finely chopped
- Salt to taste
- Preheat the oven to 200°C. Lightly grease a baking dish and set aside.
- At the same time, combine the melted butter, breadcrumbs and a pinch of granulated garlic in a bowl and set that aside.
- To soak cashews, boil water in a small saucepan and remove from heat. Add the cashews and cover for 20 minutes, until softened.
- Then you can steam the cauliflower. Put about 170 ml of water in a saucepan. Place your basket at the bottom and cover it. Turn the heat on high and bring to a boil. Once boiling, set the heat to medium to maintain a low simmer and place the cauliflower florets in the basket. Cover and steam for 10 minutes, until tender and remove.
- Drain and rinse the cashews. Place all of the cheese sauce ingredients in a high-speed blender. Blend until the cashews are completely broken down and the sauce is smooth.
- Pour the cheese sauce into a skillet or saucepan over medium heat. Cook for 5 minutes, stirring constantly.
- Pour ½ of the cheese sauce into the bottom of the greased casserole dish. Now add the cauliflower on top in a single layer. Pour the rest of the cheese sauce over the cauliflower. Sprinkle with prepared breadcrumbs and cover with aluminum foil. Place in the oven for 15 to 20 minutes, until the cheese is hot and bubbly. Remove the foil and bake for another 10 minutes or until the breadcrumbs are lightly browned. Remove from the oven and serve.