You can never have too many cauliflower recipes. And when it's in season, we can eat cauliflower every day. This recipe for roasted cauliflower is PERFECT because it's delicious as a vegetarian main dish or as a side dish with, for example, pork roast!
The cauliflower is roasted in the oven first, where it gets absolutely amazing dark roast full of flavor, and you don't have to wash another pot for cooking the cauliflower like you do in the classic "cauliflower&cheese" version. It's then topped with a Parmesan bechamel sauce and topped with fragrant herb breadcrumbs.
This dish just has it all, an amazing creamy consistency and crunchy texture. A delicious mild flavor and a tang from the Dijon mustard and Parmesan.
What can you serve this cauliflower cheese bake with?
- as a side dish with roast chicken along some boiled potatoes
- with veal meatballs (enriched with buckwheat!)
- stir in the best homemade pork sausage with herbs
- add a slice or two of Pork roast with capers and sun dried tomatoes
- add more milk to the bechamel sauce, mix with cooked short pasta (like penne) and bake - you get a delicious and filling vegetarian main dish!
Is this cauliflower and cheese bake with crispy herb breadcrumbs topping healthy?
I only add a handful of grated Parmesan cheese in this cauliflower bake. Which isn't a lot in terms of quantity, but the Parmesan flavor is still pretty strong! In fact, good quality Parmesan, or similar aged cheeses, have a great strong flavor. And in this recipe, the cheese serves to complement the flavor of the cauliflower. This makes the cauliflower cheese bake seem much more decadent than it actually is. For that, it's great to warm up and chase away any gloomy moods up in winter.
Can other vegetables be substituted for the roasted cauliflower?
Yes, it can! And I'm looking forward to trying all the variations! The roasted squash or pumpkin or the combination of celery root and sweet potatoes will also be amazing. You can also try green beans with mushrooms or Brussels sprouts with boiled potatoes. Basically, anything that is delicious in a gratin will work great in this recipe as well.
What bread is best to use for herb breadcrumbs?
For breadcrumbs, I usually use the bread I have on hand. Don't be afraid to use even a brioche or other similar "sweeter" breads - just add a little more salt.
If you bake your own bread at home, definitely give it a try:
- wheat and rye bread or
- sourdough sandwich bread, which I use most often for breadcrumbs.
How to flavor the bechamel sauce differently?
You can play around with the bechamel sauce according to your liking and the actual stock of your pantry. Thyme can be replaced with herbs such as rosemary, basil, sage, oregano or various blends such as Provençal or Italian blend.
And don't be afraid of a spicier seasoning either! Add a few drops of Tabasco or other chili sauce, dried chili flakes or tomato flakes or your favorite curry spice blend.
How to make cauliflower cheese bake with crispy breadcrumbs topping?
First we need to make the roasted cauliflower. Put the cauliflower florets into a baking dish ( approx. 30x20cm) and drizzle with 2-3 tbsp olive oil. Sprinkle with salt and pepper, 0,5 tsp of dried garlic and a pinch of thyme. Mix everything together and bake in a preheated oven at 200°C for about 25-30 minutes. In the meantime, stir the cauliflower once or twice so that it does not burn.
While the cauliflower is roasting, prepare the bechamel sauce and breadcrumbs. For the bechamel sauce , heat 30 g butter in a saucepan, add 30 g of plain flour and stir with a whisk until a light roux forms. Then add 300 ml of milk a little at a time and stir thoroughly. Let the bechamel sauce bubble gently for a few minutes, stirring constantly.
More milk can be added into the sauce, depending on the flour you used. I prefer a thicker bechamel sauce. At the end add 1 tsp of Dijon mustard, salt, pepper to taste and about 20 g of grated Parmesan cheese. Mix everything well.
For the breadcrumbs topping , coarsely blend 2 - 3 slices of bread cut into cubes, 1 tsp thyme, salt, pepper, 0.5 tsp dried garlic and 1 tbsp olive oil in a mixer.
When the cauliflower is roasted, stir in the bechamel sauce, sprinkle with the rest (10 g) of the grated Parmesan and top with the herb breadcrumbs. Bake at 180°C for another 15-20 minutes until golden. Allow to cool for 10 minutes before serving.
How to store cauliflower and cheese bake with herb breadcrumbs topping?
After baking, transfer the leftover cauliflower to an airtight container or straight into a smaller baking dish and cover properly with aluminum foil. It's best to use the oven again to reheat it so that you have lovely crispy herb breadcrumbs.
You can also prepare the cauliflower and cheese bake ahead and leave in the fridge for up to three days... Bake in the oven for about 20-30 minutes before serving.
TIPS:
- you can also prepare bechamel sauce from soy milk or other alternative dairy free milk
- you can also substitute butter for olive or sunflower oil in the bechamel - but use about half as much, otherwise the oil smells very strong and the sauce might be too thin
– the herbs breadcrumbs topping can also be upgraded by adding crushed sunflower, flax or pumpkin seeds or even walnuts
Recipe
Recipe 4-6 servings
Cauliflower cheese bake with crispy breadcrumbs topping
Ingredients:
- 1 small cauliflower, cut into florets
- 4 tbsp olive oil
- 1 tsp dried garlic
- dried thyme
- salt and pepper
- 2-3 slices of bread
- 30 g butter
- 30 g plain flour
- 300 ml milk
- 1 tsp Dijon mustard
- 30 g Parmesan cheese, finely grated
Instructions:
- Roasted cauliflower: . Put the cauliflower florets into a baking dish ( approx. 30x20cm) and drizzle with 2-3 tbsp olive oil. Sprinkle with salt and pepper, 0,5 tsp of dried garlic and a pinch of thyme. Mix everything together and bake in a preheated oven at 200°C for about 25-30 minutes. In the meantime, stir the cauliflower once or twice.
- Bechamel sauce: Heat 30 g butter in a saucepan, add 30 g of plain flour and stir with a whisk until a light roux forms. Then add 300 ml of milk a little at a time and stir thoroughly. Let the bechamel sauce bubble gently for a few minutes, stirring constantly. At the end add 1 tsp of Dijon mustard, salt, pepper to taste and about 20 g of grated Parmesan cheese. Mix everything well.
- Herb breadcrumbs: Coarsely blend 2 - 3 slices of bread cut into cubes, 1 tsp thyme, salt, pepper, 0.5 tsp dried garlic and 1 tbsp olive oil in a mixer.
- When the cauliflower is roasted, stir in the bechamel sauce, sprinkle with the rest (10 g) of the grated Parmesan and top with the herb breadcrumbs. Bake at 180°C for another 15-20 minutes until golden.
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