Creamed Baked Cauliflower

Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Creamed cauliflower has been a favorite at our table for generations. The crispy baked top gives this easy dish a very nice look and taste!

By BUNKYDARL

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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. Slowly add milk and stir; return to a boil and remove from heat.

  • Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 3 to 6 minutes.

  • Transfer cauliflower to an ungreased baking dish. Pour sauce over cauliflower. Sprinkle bread crumbs on top and lay butter slices over bread crumbs.

  • Bake, uncovered, in the preheated oven until golden brown on top and heated through, about 30 minutes.

Nutrition Facts

Per Serving:
267 calories; protein 6.3g; carbohydrates 22.8g; fat 17.4g; cholesterol 44.2mg; sodium 565.1mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

lutzflcat
Allstar
Rating: 4 stars
10/29/2018
10.28.18 The sauce was VERY thick and I did add more milk (used skim milk what I had on hand which worked well) to thin it out for fear that if too thick you d just have a glob on top of the cauliflower and it wouldn t coat the cauliflower well. I did give the florets a quick toss in the sauce before spooning into the baking dish. Unfortunately by steaming the cauliflower until tender then baking for 30 minutes resulted in mushy cauliflower so I would recommend that you don t steam your cauliflower until it s really done. I used Italian panko bread crumbs and the topping was just crisp enough at 35 minutes. Super simple to make and pretty darn tasty just a little tweaking to make it 5 stars. Read More
Helpful
(2)

Most helpful critical review

Nor B
Rating: 3 stars
11/28/2018
I thickened the sauce with corn starch as I am gluten free. The cauliflower and topping turned out well but the sauce was rather tasteless. I won t make it again. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
lutzflcat
Allstar
Rating: 4 stars
10/29/2018
10.28.18 The sauce was VERY thick and I did add more milk (used skim milk what I had on hand which worked well) to thin it out for fear that if too thick you d just have a glob on top of the cauliflower and it wouldn t coat the cauliflower well. I did give the florets a quick toss in the sauce before spooning into the baking dish. Unfortunately by steaming the cauliflower until tender then baking for 30 minutes resulted in mushy cauliflower so I would recommend that you don t steam your cauliflower until it s really done. I used Italian panko bread crumbs and the topping was just crisp enough at 35 minutes. Super simple to make and pretty darn tasty just a little tweaking to make it 5 stars. Read More
Helpful
(2)
Nor B
Rating: 3 stars
11/28/2018
I thickened the sauce with corn starch as I am gluten free. The cauliflower and topping turned out well but the sauce was rather tasteless. I won t make it again. Read More
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