Three-Cheese Cauliflower Casserole

By Colu Henry

Updated November 10, 2019

  • Julia Gartland for The New York Times. Food Stylist: Ali Slagle.
Media 1 of 1
Total Time
1 hour
Rating
4(1,042)
Comments
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There's no shortage of richness in this casserole. Here, three types of cheese and heavy cream result in something luxurious and comforting, perfect for colder weather. Make sure to drain and dry the blanched cauliflower well, since excess water could break the creamy sauce and make it separate. Serve as a side with any braised or roasted meat or, for a vegetarian dinner, balance it with a salad tossed with a bright, lemony vinaigrette.

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Ingredients

Yield:4 to 6 servings

  • 2 tablespoons unsalted butter, plus more for greasing

  • Kosher salt

  • 1 medium head cauliflower (about 2 ½ pounds), broken into medium florets

  • 2 tablespoons all-purpose flour

  • 1 cup heavy cream

  • ¾ cup grated Gruyère cheese

  • ½ cup grated fontina cheese

  • Freshly ground black pepper

  • ¼ cup panko or bread crumbs

  • 2 tablespoons pecorino or Parmesan

  • 1 tablespoon chopped fresh thyme

  • 1 tablespoon olive oil

  • Flaky sea salt, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

17 grams carbs; 89 milligrams cholesterol; 387 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 18 grams saturated fat; 31 grams fat; 4 grams fiber; 638 milligrams sodium; 14 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees and butter a 2-quart glass baking dish.

  2. Step 2

    Bring a large pot of salted water to a boil and blanch the cauliflower until tender, about 5 minutes. Transfer to a colander to drain and cool.

  3. Step 3

    In a small saucepan, melt the 2 tablespoons butter over medium heat. Stir in the flour until it forms a pale-golden paste, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a low simmer, stirring frequently, until it thickens, about 2 to 3 minutes. Off heat, stir in half the Gruyère and fontina.

  4. Step 4

    Pat the cauliflower dry then transfer it to a large bowl. Pour the creamy sauce over the cauliflower and stir to coat. Season generously with salt and pepper.

  5. Step 5

    Transfer the cauliflower mixture to the buttered baking dish, spreading it in an even layer. Top with the remaining Gruyère and fontina. Bake until the mixture begins to bubble and the cauliflower starts to turn golden, about 20 minutes.

  6. Step 6

    Meanwhile, in a small bowl, stir together the panko, pecorino, thyme and oil.

  7. Step 7

    Spoon the panko mixture on top of the cauliflower and bake until the topping is crisp, about 10 minutes. Allow the casserole to cool for about 5 minutes or so, then serve. Season with flaky salt, if desired.

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Ratings

4 out of 5
1,042 user ratings
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Comments

Penny S.

I roast the cauliflower with a touch of olive oil and garlic prior to using it in the caserole. I don't have to worry about water and the depth of flavor is wonderful.

Mike

I did a spreadsheet of ingredients to verify calorie counts: 1 cup cream, 414 calories 2 TBSP butter, 200 2 TBSP AP Flour, 56 1 TBSP Olive Oil, 120 1/4 Cup Parmesan, 110 2.5 Oz Fontina, 275 2.5 Oz Gruyere, 275 1/4 Cup Panko, 55 1 Head Cauliflower, 150 Total 1655 Calories; 275 calories if 6 servings, or 414 Calories if 4 servings

Emprentiss

I totally cheat microwave cauliflower & let it drain until ready to use.

Sarah Reynierson

Couldn’t get fontina though I was willing. Gruyère and parmigiana is fine

Rob

This was a decent side dish, I will say though that the beautiful coloring on the picture for this recipe wasn't achieved on my end after crisping for 10 minutes. Saved to the recipe box for future tweaking.

Sarah Reynierson

Steam the cauliflower instead of blanching it.

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