Baked Cauliflower Volcano (Vegetables Au Gratin)
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Ingredients1 h 16 m servings 371 cals
Original recipe yields 6 servings
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Melt 1 tablespoon butter in a saucepan over medium heat. Whisk in flour and cook, stirring, until lightly browned, 1 to 2 minutes. Slowly pour in milk, stirring constantly to avoid lumps. Simmer until sauce is thickened, 2 to 3 minutes. Remove from heat. Stir in processed cheese, heavy cream, 1/4 teaspoon salt, and Italian seasoning.
- Prick whole cauliflower in several places with a fork. Bring a large pot of lightly salted water to a boil. Add cauliflower and cook, uncovered, until slightly tender, about 3 minutes. Drain.
- Melt 2 tablespoons butter in a large skillet over medium-low heat. Add onion; cook and stir until translucent, about 5 minutes. Add potato, carrot, red bell peppers, peas, and green beans. Season with salt. Increase heat to high and cook, stirring frequently, until vegetables start to release their moisture, 5 to 10 minutes. Stir in 1 teaspoon crushed black peppercorns.
- Transfer vegetables to prepared baking dish. Place whole cauliflower in the center. Pour some sauce over cauliflower; fold remaining sauce in with vegetables. Sprinkle bread crumbs on top. Scatter Parmesan cheese on top. Sprinkle remaining 2 teaspoons peppercorns over cheese.
- Bake in the preheated oven until golden brown on top, about 20 minutes.
- Cook's Notes:
- Use olive oil instead of butter for cooking the vegetables if you prefer. If using salted butter, use less salt.
- Use fat-free or full-fat cream as preferred. Substitute another cheese for Parmesan if desired.
- Spoon some ketchup on top before the bread crumbs and cheese if you like.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 371 calories; 22.1 g fat; 28.3 g carbohydrates; 16.6 g protein; 67 mg cholesterol; 658 mg sodium. Full nutrition