Ingredients
- 2 1/2 pounds cauliflower head (1 small/medium head, core removed then broken into large size florets)
- 1 small yellow onion, diced
- 1 celery rib, diced (I remove the tough strings)
- 3 garlic cloves, minced
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon low-sodium chicken bouillon powder (or 2 teaspoons powdered chicken soup base)
- 1 1/2 cups whole milk
- 2 teaspoons prepared yellow mustard
- 2 teaspoon Worcestershire sauce
- 1 1/2 cups shredded cheddar cheese
- 2/3 cup parmesan cheese, grated (divided)
- 1 cup grated mozzarella cheese (use in place of the 1/3 cup Parmesan cheese for the top -- which is what I used)
- Salt and pepper to taste
How to Make
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Step 1: Preheat oven to 400 degrees F. Butter 8"x8" casserole dish.
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Step 2: Steam the cauliflower florets just slightly in the microwave. Transfer to casserole dish.
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Step 3: Heat butter in a medium saucepan over medium heat. Add in onion and celery; saute until translucent (about 3 minutes). Add garlic, cook 1 minute. Add in flour and chicken bouillon powder; cook stirring 1 minute.
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Step 4: Over medium heat, slowly whisk in milk, mustard and Worcestershire sauce, cooking until thickened and bubbly.
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Step 5: Stir in cheddar cheese and 1/3 cup Parmesan cheese, cook stirring until melted; turn off heat. Season with salt and pepper, to taste.
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Step 6: Pour cheese sauce over cauliflower. Sprinkle top with remaining 1/3 cup Parmesan cheese or mozzarella cheese. Bake 20-25 minutes or until hot and bubbly. If using mozzarella cheese place under broiler for about 5-6 minutes to brown.
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Step 7: Cool 5 minutes before serving then enjoy!
We hope you enjoy this recipe!
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