Cauliflower Au Parmesan 1867
Recipe: #42407
February 24, 2024
Categories: Side Dishes, Cheese, Parmesan, Cauliflower, French Vegetarian, Heavy Cream, more
"From a very old cookbook. Uses a whole head of cauliflower. Might be good for entertaining."
Original is 6 servings
Ingredients
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- Sauce
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- Topping
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Nutritional
- Serving Size: 1 (463.3 g)
- Calories 189.8
- Total Fat - 13.8 g
- Saturated Fat - 8.3 g
- Cholesterol - 44 mg
- Sodium - 755.3 mg
- Total Carbohydrate - 12.9 g
- Dietary Fiber - 3.4 g
- Sugars - 5 g
- Protein - 6.1 g
- Calcium - 139.8 mg
- Iron - 0.8 mg
- Vitamin C - 73 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Boil the whole head of cauliflower for 20 minutes. I heavily salt the boiling water.
Step 2
Pull out and drain.
Step 3
Meanwhile, melt butter but don't brown.
Step 4
Add flour and whisk together .
Step 5
Add cream and thicken.
Step 6
Add cheese, off the heat, whisking.
Step 7
Season to taste, remember that parmesan is salty.
Step 8
Break cauliflower into small pieces in a Pam sprayed 3 quart casserole
Step 9
Pour cream sauce over.
Step 10
Add bread crumbs to top.
Step 11
Bake at 350 for 30 minutes or until hot and bubbly.
Tips
No special items needed.
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