Creamy and cheesy cauliflower casserole as a delicious side dish or as a main over rice or potatoes.
Tender, seasoned cauliflower bathed in a creamy and rich, cheesy sauce cooked until hot and bubbling. Full of flavour, this casserole will please family taste buds any night of the week.
This cauliflower casserole works as either a side dish, or a main when served over potatoes, rice, quinoa, etc.
This is suitable for ovo-lacto vegetarians. If gluten-free is required, substitute the gravy flour with cornstarch, or other gluten-free thickener.
(Makes 6 servings)
1 large cauliflower, chopped into florets, core removed
3/4 teaspoon sea salt, divided
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1/2 small sweet onion, finely chopped
2 cloves garlic, minced
1 tablespoon gravy flour
1 cup whole milk
3/4 cup gruyere cheese, shredded, divided
Preheat oven to 375°F / 190°C, and have a 10.5-inch x 7.5-inch (or comparable sized) casserole dish ready to use. Set aside.
In a large pot over medium-high heat, add the cauliflower florets and cover with water. Add 1/2 teaspoon sea salt and bring to a boil. Boil for 10 minutes then turn off the heat and drain the water. Place the pot back onto the hot element to steam off any remaining water, agitating the pot vigorously to keep the cauliflower from sticking to the bottom of the pot. Transfer the florets to the casserole dish and spread them out evenly. If they are still overly wet, pat dry with paper towel. Sprinkle with garlic powder, onion powder, smoked paprika, and ground black pepper. Place in the oven to roast slightly while sauce is being prepared (about 10 minutes).
In a sauté pan over medium-high heat, add the extra-virgin olive oil. Once the oil is hot, add the onion and the remainder of the sea salt. Sauté until the onion becomes translucent (about 7 minutes). Add the minced garlic and sauté an additional minute, mixing well. Sprinkle with the gravy flour and mix well. Pour in the milk a little at a time, mixing thoroughly. Bring to a simmer and add in 1/4 cup of the gruyere cheese, stirring until it is melted and incorporated into the sauce.
Take the cauliflower from the oven and pour over with sauce. Sprinkle the top with the remaining gruyere cheese. Return to the oven and bake for an additional 15 minutes or until the cheese turns golden brown and the sauce is bubbly.
Serve over rice or potatoes, or as a side dish.
Nutritional Information Per Serving:
total calories = 154 | total fat = 9.11g | saturated fat = 3.81g | cholesterol = 12.5mg | sodium = 432.5mg | net carbohydrates = 8.85g | dietary fibre = 4.86g | sugars = 7.42g | protein = 9.41g