Low carb and delicious, quick and easy cheesy cauliflower is a decadent side.
Tender, bite-sized florets are covered in a decadent cheese sauce, packed with cheddar and Monterey jack.
To add some texture, top the casserole with buttered panko breadcrumbs.
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Its up to you!
You dont have to stick with only cauliflower for this dish.
A mix of cauliflower and broccoli is one of my favorite combinations.
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The cheeses are as easy to substitute as the vegetables.
Pretty much any melting cheesethe kind you use ingrilled cheeseormac and cheesewill work.
I like to use one sharp and one mild cheese to get a balanced flavor.
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Youll get much better results if you grate your own.
Butter a 2-quart (8-inch square) casserole dish.
Toss the cauliflower with oil in a large bowl, then spread it on baking sheet in single layer.
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Roast the cauliflower for 20 minutes, until it is just barely tender and a little bit browned.
In a medium mixing bowl, toss together the cheddar cheese, Monterey jack cheese, and cornstarch.
Measure out 1/2 cup of the cornstarch-coated cheese and set it aside for topping the casserole.
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In a large saucepan set over medium heat, melt the butter.
In a thin stream, pour in the milk and cream, continuing to whisk constantly to prevent lumps.
Turn off the heat.
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When the cauliflower has finished roasting, transfer the florets to a large mixing bowl.
Pour the sauced cauliflower into the prepared casserole dish.
Sprinkle the reserved 1/2 cup of cheese on top.
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Let the casserole rest for 10 minutes before spooning onto serving dishes.
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