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Cauliflower Parmesan Casserole

A lighter version of a classic white sauce coats the cauliflower in this dish that’s perfect for a potluck buffet. —Taste of Home Test Kitchen
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    12 servings

Ingredients

  • 3 packages (16 ounces each) frozen cauliflower, thawed
  • 1 large onion, chopped
  • 1/3 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 2 cups fat-free milk
  • 1/2 cup grated Parmesan cheese
  • TOPPING:
  • 1/2 cup soft whole wheat bread crumbs
  • 2 tablespoons butter, melted
  • 1/4 teaspoon paprika

Directions

  • Preheat oven to 350°. Place 1 in. of water in a Dutch oven; add cauliflower. Bring to a boil. Reduce heat; cover and cook until crisp-tender, 4-6 minutes. Drain and pat dry.
  • Meanwhile, in a large saucepan, saute onion in butter until tender. Stir in the flour, salt, mustard and pepper until blended; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from the heat. Add cheese; stir until melted.
  • Place cauliflower in a greased 13-in. x 9-in. baking dish. Pour sauce over top.
  • For topping, combine the bread crumbs, butter and paprika. Sprinkle over sauce. Bake, uncovered, until bubbly, 30-35 minutes.
Nutrition Facts
3/4 cup: 142 calories, 8g fat (5g saturated fat), 22mg cholesterol, 257mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.

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