In this cauliflower casserole recipe the cauliflower is cut small to mimic the mouth feel of pasta. Instead of hiding vegetables inside macaroni and cheese, in this recipe the vegetable is the macaroni.
It is hard not to love potatoes whether mashed or scalloped and especially if saturated with cream and butter. Of course, I that is also why sometimes we loathe potatoes. This cauliflower recipe doesn’t reduce the fat content much, but it is much more nutritious option, try it as an alternative side dish with steak.
It’s rich. It’s bubbly. And it is super cute when baked in individual dishes.
Blue Cheese and Cauliflower Casserole
(serves 4)
In a medium sauce pan melt the butter over medium low heat. Sweat onions until translucent stirring occasionally. This should take only a few minutes. Then you can turn the heat up to medium and stir in the flour. Stir it for 3 minutes. Slowly whisk in the milk. Bring the mixture to a simmer and simmer gently for 10 minutes. Stir regularly so that the mixture doesn't scald to the bottom. Stir in blue cheese in two batches, giving it the time to really incorporate. Taste the sauce and add freshly ground pepper and also salt if necessary.
Turn the oven on to 400F. Wash the cauliflower and cut off all the leaves from the bottom. Cut in quarters and remove the core. Slice into 1cm slices and then chop into approximate squares. The idea here is that it will cook quickly and give almost the illusion of macaroni and cheese if small enough. Toss cauliflower with sauce in a bowl and pour into a casserole dish. Cover with aluminum foil.
Place the casserole dish on a cookie sheet to prevent any spills and bake for 30 minutes. Remove the foil and bake uncovered for another 15. You can broil it briefly to encourage a browning on top. Let cool for 10 minutes before serving.
{ 21 comments… read them below or add one }
I’m not usually a blue cheese fan, but you certainly are tempting me to give it another go!
Belinda – why not try another cheese? Maybe a gruyere?
Splendid cauliflower dish, and the addition of blue cheese, lovely! What kind of blue cheese do you use here? Lighter or stronger ones?
Gourmantine – it was a inexpensive Danish blue I used.
Katia, it looks horrible.
VIk – sorry you feel that way. Don’t make it
Oh, and the name, is Katerina.
Loving this!
I made this yesterday and it was so good I’m making it again this weekend. Great recipe!
A cauliflower and blue cheese casserole/gratin would be amazing!
I loved this concept so I made this. I ended up with a tasty dish. I did not have a creamy dish however.
It was a bit watery, even after extra baking time. I’m not sure why there was the separation.
Hugh
Sarah – I am so glad you enjoyed it!!! I love hearing that.
Hugh – I am sorry to hear that! I suspect it was the cauliflower to milk ratio, how big was your cauliflower? The other thing worth noting is that you don’t have to bake it uncovered for the first thirty minutes, Check it and if it looks watery then uncover it. Better luck next time!
Two of my favorite ingredients…blue cheese and cauliflower! It looks more than delicious and I must try it!
TravelinJewel – let me know if you do!
Two of my favorite flavors – cauliflower and blue cheese. I’m making this ASAP!
Cyndie – good! Please tell us what you think!
Cant wait to try on some food critics this weekend. I can literally smell it. mmmmmmm
excellent, please report back!
I stumbled across your blog looking for cauliflower recipes. I made this tonight and it came out fantastic! Can’t wait to try it out again with other cheeses. Thanks!
Awesome! Let me know if any different combinations are exciting!
I made this tonight and it turned out fantastic. Like Hugh, mine was a bit watery despite cooking longer without the foil on top. I ended up putting a layer of shredded parm on top and putting it under the broiler. Cheesy deliciousness. I used the prefab blue cheese crumbles which are a bit flavorless. I recommend using a decent blue cheese. This is going to be a new staple. Thank you!
Awesome! Thanks for the report Lindsay.