Cauliflower Cheese Casserole
Salty and rich, this cauliflower cheese casserole makes enough for a hearty vegetarian main dish along with a fresh salad. Two kinds of cheese including sharp cheddar and Parmesan, add loads of flavor.
Ingredients
- 1 cauliflower, use a large cauliflower
- 2 ⅔ cups whole milk
- 6 tablespoons unsalted butter
- 6 tablespoons sweet white rice flour
- ½ cup extra-sharp cheddar cheese shredded
- ½ cup grated parmesan cheese
- 1 teaspoon fine sea salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme, oregano, or herbs du Provence
- 1 can butter beans, drained
Instructions
- Heat oven to 400° F.
- Wash and break the cauliflower into large florets. Bring a large pot of salted water to a rolling boil and drop in the florets. Boil the florets for about 5-8 minutes or until they are tender when pierced with a knife. Pour the florets carefully through a colander to drain.
- Meanwhile, in a heavy saucepan over medium heat, melt the 6 butter. Whisk in the sweet white rice flour and cook over low heat, stirring, for about 2 minutes until a thick paste forms. Gradually pour the milk into the roux whisking constantly. Bring the sauce to a simmer and simmer, whisking, for about 5-10 minutes, until the sauce is very thick. Stir in all but a small handful of the grated cheese, the salt and pepper, and the dried herbs.
- Arrange the florets in a baking dish, scatter the drained butter beans over the top, and pour over the cheese sauce over the entire dish. Scatter the surface with the rest of the cheese.
- Place in the oven and bake for 30 minutes or so or until the sauce is bubbling at the edges. Remove, let stand for 5 minutes, and eat hot.
Nutrition
Calories: 390kcalCarbohydrates: 29gProtein: 15gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 70mgSodium: 701mgPotassium: 708mgFiber: 5gSugar: 9gVitamin A: 813IUVitamin C: 46mgCalcium: 318mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!