Creamy cauliflower bake: Ditch breadcrumbs for cheesy delight
Traditional baked cauliflower with a crispy, golden breadcrumb sautéed in butter is a classic that's hard to resist. However, in my kitchen, I discovered a simple way to give this dish a new flavor and texture dimension without using breadcrumbs. The secret is that a rich, creamy cheese sauce envelops the tender cauliflower florets, creating a hearty and incredibly aromatic dish.
Baked cauliflower is a dish that completely changed my perspective on vegetables. I gave up traditional breadcrumbs with butter and created a much tastier version—creamy, filling, yet light. This recipe beats the classic.
Baked cauliflower – creamy, aromatic, and no breadcrumbs
I only ate cauliflower in one way: boiled and sprinkled with breadcrumbs, sautéed in butter. That's how my mom and grandma made it, so I didn't question this tradition for long. Until one day, I decided to change something. Instead of breadcrumbs, I used cheese, a delicate cream-and-egg sauce instead of butter. The result? Baked cauliflower that everyone who tries it loves.
Recipe for baked cauliflower – step by step
Ingredients:
- 1 medium-sized cauliflower
- 10.5 oz cheese (7 oz Gouda for the sauce + 3.5 oz on top)
- 1 small onion
- 13.5 fl oz cream 18% for soups and sauces
- 3.4 fl oz milk
- 2 eggs
- 1 tablespoon dried Provençal herbs
- Salt and black pepper to taste
How to prepare baked cauliflower:
- I thoroughly wash the cauliflower, remove the leaves, and divide it into florets.
- I bring water with a level teaspoon of salt to a large pot to a boil. Add the cauliflower and cook for 5 minutes after the water returns to a boil. I then remove the florets and let them cool.
- Meanwhile, I peel the onion and slice it thinly. I grate the cheese on a coarse grater—7 oz will be added to the sauce, and 3.5 oz will be reserved for the top.
- I combine 13.5 fl oz of cream, 3.4 fl oz of milk, and two eggs in a bowl. I whisk everything thoroughly until smooth.
- I add the grated cheese (7 oz), sliced onion, and spices: salt, pepper, and Provencal herbs. I gently mix everything.
- In an ovenproof dish, I arrange the cauliflower florets. I pour the prepared cheese sauce over them.
- I sprinkle the remaining 3.5 oz of cheese on top and add more Provençal herbs.
- I place the dish in an oven preheated to 350°F and bake for about 40 minutes, until the cheese is browned and forms a golden, appetizing crust.
Why choose baked cauliflower in this version?
This baked cauliflower is ideal for those who want to eat deliciously but not heavily. I don't use breadcrumbs or frying—everything bakes in the oven, and the creamy sauce adds an exceptional taste and texture to the dish. It's a great option both as a standalone dish and as a side for dinner.
Additionally, this recipe can be modified. Sometimes I add a bit of garlic for sharpness or swap yellow cheese for Parmesan if I'm craving a more intense flavor. Once, I even tossed in a few mushroom slices—and it turned out fantastic.
