Cauliflower Parmesan Casserole

Contributed By: Terry Borden


3 packages (16 ounces each) frozen cauliflower, thawed
1 large onion, chopped
1/3 cup butter, cubed
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon pepper
2 cups milk
1/2 cup grated Parmesan cheese
1/2 cup soft whole wheat bread crumbs
2 tablespoons butter, melted
1/4 teaspoon paprika


Preheat oven to 350°. Place 1 in. of water in a Dutch oven; add cauliflower. Bring to a boil. Reduce heat; cover and cook until crisp-tender, 4 to 6 minutes. Drain and pat dry.
Meanwhile, in a large saucepan, saute onion in butter until tender. Stir in the flour, salt, mustard and pepper until blended; gradually add milk. Bring to a boil; cook and stir until thickened, 1 to 2 minutes. Remove from the heat. Add cheese; stir until melted.
Place cauliflower in a greased 13-in. x 9-in. baking dish. Pour sauce over top.
For topping, combine the bread crumbs, butter and paprika. Sprinkle over sauce. Bake, uncovered, until bubbly, 30 to 35 minutes.

Helpful Hints:

Total Time
Prep: 30 min. Bake: 30 min.
Makes 12 servings

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