Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, creamy baked cauliflower. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Tip the cauliflower into an ovenproof dish and pour over the sauce. Melt butter in a saucepan over medium heat. Mix in flour and bring to a boil. Add pepper and salt as mixture starts to thicken.
Creamy baked cauliflower is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Creamy baked cauliflower is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have creamy baked cauliflower using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Creamy baked cauliflower:
- Get 4 tbsp unsalted butter
- Make ready 1 head cauliflower, broken into bite-sized florets
- Make ready 1 shallot, minced
- Take 4 cloves garlic, minced
- Take 2 tbsp all-purpose flour
- Make ready 1 1/2 cups whole milk
- Prepare 1 cup grated parmesan cheese
- Prepare 1 tsp dried summer savory
- Prepare 1/2 cup panko bread crumbs
Remove from the heat; stir in the cauliflower, bacon, salt, pepper and cayenne. Baked with a creamy white sauce and a sprinkle of parmesan cheese, it's perfect. How to make a Cauliflower Casserole In a medium sized pot melt the butter and whisk in the flour, salt and pepper until smooth. If you like you can also add some fresh chopped thyme or parsley.
Instructions to make Creamy baked cauliflower:
- Preheat your oven to 400 F.
- Melt half the butter in a large pan over medium-high heat. Add the cauliflower and fry until the cauliflower's softened slightly and has some caramelized bits. This'll take about 5 minutes. Season with a little salt and pepper, then transfer the cauliflower to a medium baking dish.
- Melt the other half of the butter in a small saucepan on medium heat. Add the shallot and garlic and cook for 2 minutes. Add the flour and whisk for another 2 minutes. Pour in the milk and keep whisking until the sauce thickens slightly, about 5 minutes. At this point, the sauce should still be quite soupy, not as thick as a regular bechemel.
- Whisk the cheese into the sauce along with a dash of salt and several grinds of freshly cracked white pepper. The sauce should get quite a bit thicker. Stir in the summer savory. If you don't have savory, use dried thyme.
- Pour the sauce over the cauliflower. Mix the panko with a splash of olive oil and a dash of salt, then sprinkle it on top. Bake uncovered for 30 minutes, until bubbling and golden. Let rest for 10 minutes before serving, to allow the sauce to set.
How to make a Cauliflower Casserole In a medium sized pot melt the butter and whisk in the flour, salt and pepper until smooth. If you like you can also add some fresh chopped thyme or parsley. Put cauliflower into a large saucepan over medium-high heat. Cover with water and bring to boiling. Do not overcook or the final product will be mushy.
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