Ingredients
🥄 1.2 kg (2¾ lb) cauliflower, trimmed and torn into florets
🥄 ¼ cup (60 ml) water
🥄 2 tbsp panko breadcrumbs
🥄 1 cup (125 g) freshly and coarsely grated vintage (sharp) cheddar
🥄 ¾ cup (110 g) freshly and coarsely grated mozzarella
🥄 ½ cup (50 g) freshly and coarsely grated parmesan
🥄 115 g (4 oz) unsalted butter
🥄 ¼ cup (35 g) plain (all-purpose) flour
🥄 ½ tsp mustard powder (optional)
🥄 2 cups (500 ml) full-cream (whole) milk
🥄 225 g (8 oz) tub cream cheese
🥄 Sea salt flakes, to taste
🥄 Freshly cracked black pepper, to taste
🥄 ¼ cup (15 g) panko breadcrumbs
🥄 1 tbsp olive oil
🥄 1 tbsp fresh thyme leaves
🥄 ¼ tsp sea salt flakes
Instructions
👨🍳 Tear cauliflower florets into bite-sized pieces and steam in a covered pot for 4-5 minutes until just tender but still slightly firm.
👨🍳 In a large skillet, melt butter and whisk in flour to make a roux. Cook for 30 seconds until lightly golden.
👨🍳 Add milk gradually while whisking continuously. Simmer for 2 minutes until thickened slightly.
👨🍳 Stir in cream cheese until smooth and fully incorporated. Season with mustard powder (if using), salt, and pepper.
👨🍳 Pour the sauce over steamed cauliflower and stir gently to coat.
👨🍳 Transfer to a greased 2-quart baking dish.
👨🍳 Top with a mixture of cheddar, mozzarella, and parmesan cheeses.
👨🍳 Sprinkle with panko breadcrumbs and drizzle with olive oil.
👨🍳 Bake at 200°C (400°F) for 20-25 minutes until golden and bubbling at the edges.
Notes
Use freshly grated cheese for better melting. If you don’t have cream cheese, substitute with 200 g (7 oz) mascarpone or softened butter and flour to thicken.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15