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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Cauliflower Casserole Recipe

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This recipe for Cauliflower Casserole is from Lori's Cookbook Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 spray(s) cooking spray
3 pound(s), florets uncooked cauliflower
½ cup(s) panko breadcrumbs
¼ cup(s) grated Pecorino cheese
1 ½ tsp, divided kosher salt
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1 cup(s), warmed low-fat milk
2 oz, shredded (about 1/2 cup)Gruyère cheese
½ cup(s) shredded part-skim mozzarella cheese
2 tsp minced garlic
1 pinch ground nutmeg
2 Tbsp, chopped fresh parsley

Directions:
Directions:
Preheat oven to 400°F. Coat a large 2-quart baking dish with cooking spray.

Bring a large pot of salted water to a boil; add cauliflower and cook until fork tender, about 5 to 6 minutes. Drain well; set aside.

Meanwhile, in a small bowl, toss together panko, Pecorino and 1/2 teaspoon salt; set aside.

In a medium saucepan, melt butter over medium heat; add flour and cook, stirring, 1 to 2 minutes. Whisk in warm milk until thick and smooth; stir in Gruyere, mozzarella, garlic, remaining teaspoon salt and nutmeg.

Spoon cauliflower into prepared pan and pour cheese sauce over top; toss until well-mixed and then sprinkle with panko mixture.

Bake until panko begins to brown, about 15 to 20 minutes. Serve garnished with parsley. Yields about 1/2 cup per serving.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
Prep 15 - Cook 25

 

 

 

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