Cheesy Cauliflower Bake with Herbs (Printable)
Creamy baked cauliflower infused with fresh herbs and topped with a golden cheese crust—comforting and versatile.
# What You’ll Need:
→ Vegetables
01 - 1 large head cauliflower (about 2.6 pounds), cut into florets
02 - 2 cloves garlic, minced
→ Dairy
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 cup shredded cheddar cheese
06 - 1/2 cup grated Parmesan cheese
→ Herbs and Seasonings
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon fresh chives, chopped
09 - 1 teaspoon fresh thyme leaves
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Other
12 - 1 tablespoon olive oil
13 - 1/4 cup breadcrumbs
# How to Prepare:
01 - Preheat the oven to 400°F. Grease a medium 2-quart baking dish with olive oil.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 5 to 6 minutes until just tender. Drain thoroughly and transfer to the prepared baking dish.
03 - In a small saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant. Whisk in the milk and heat until just steaming, without boiling.
04 - Stir in cheddar cheese, half the Parmesan, parsley, chives, thyme, salt, and pepper. Continue stirring until cheese is completely melted and sauce is smooth.
05 - Pour the cheese sauce evenly over the cauliflower and toss gently to coat thoroughly.
06 - In a small bowl, combine breadcrumbs with the remaining Parmesan cheese. Sprinkle evenly over the cauliflower and drizzle lightly with olive oil.
07 - Bake for 20 to 25 minutes until the top is golden and the sauce is bubbling. For extra crispness, broil for 2 to 3 minutes at the end.
08 - Allow to cool briefly before serving. Garnish with additional fresh herbs if desired.
# Expert Advice:
01 -
- The combination of three cheeses creates these little pockets of melty goodness that make each bite slightly different and completely addictive.
- It works beautifully as either a cozy side dish or a satisfying main, which has saved me countless times when unexpected vegetarian friends drop by.
02 -
- Draining the cauliflower thoroughly is crucial, as excess water will make your sauce thin and watery, a mistake I made the first three times I prepared this dish.
- Let the bake rest for 5 minutes before serving, which allows the sauce to set slightly and makes serving much easier.
03 -
- If your sauce looks slightly too thick, remember that the cauliflower will release some moisture during baking, so a slightly thicker sauce often yields the perfect consistency in the final dish.
- Save a small amount of the fresh herbs to sprinkle over the finished dish just before serving, as their bright color and aroma will elevate the presentation dramatically.