Try this Creamy Scalloped Cauliflower recipe, or contribute your own.
- 1/2 tsp sea salt
- 1 tsp smoked paprika
- 1 tsp. garlic powder
- 1 head cauliflower cut into 1 inch slices
- 1 8 oz pckg cream cheese
- 1 8 oz pckg shredded sharp cheddar cheese
- 2 c. milk- i used cashew milk because i always have
- 2 tbsp butter + 1 tbsp to saute the mushrooms
- 1 c. baby portobella mushrooms diced
- Carbohydrate 32.33454 g
- Cholesterol 0 mg
- Fat 0.85995 g
- Fiber 15.4854000320435 g
- Protein 11.95236 g
- Saturated Fat 0.1323 g
- Serving Size 1 1 recipe (592g)
- Sodium 1049.169 mg
- Sugar 16.8491399679565 g
- Trans Fat 0.2037 g
- Calories 153 calories
Step-by-step
- Preheat oven to 350
- Heat 1 tbsp butter in a small pan and add mushrooms. Saute until they begin to soften, add smoked paprika and stir. Set aside.
- In a saucepan, bring butter, cream cheese, and milk to a low simmer. Stir constantly until the cream cheese is completely melted and add garlic powder and salt. Add three handfuls of shredded cheese (approx 1 cup) one handful at a time, stirring to allow the cheese to melt and sauce to cream. You should have a fist full of cheese left over to top your cauliflower later.
- In a large casserole dish (or two small like I used) layer slice cauliflower evenly. Sprinkle with your sauted mushrooms. Pour cheese sauce over the cauliflower evenly and tap gently to allow settling.
- Cover and bake for 60 minutes.
- Remove from oven, top with remaining cheese and bake uncovered for an additional 10 minutes or broil until cheese is brown and melty.
Swapping standard cow's milk for cashew milk introduces a higher lipid content and a subtle nuttiness that fundamentally alters the viscosity and flavor profile of the cheese sauce. Heavy vegetable purees and rich dairy-based casseroles present a specific pairing challenge at the dinner table because their high fat and dense moisture content coat the palate, demanding acidic or bitter counterparts to reset the mouth between bites. While a heavy, cream-laden side dish naturally gravitates toward roasted red meats in traditional menus, this particular preparation benefits enormously from contrasting elements that cut through the richness of cream cheese and sharp cheddar. Bitter greens dressed in a sharp vinaigrette or bright, acid-forward pickled vegetables provide the necessary chemical counterbalance to the heavy dairy lipids, preventing palate fatigue during the meal. Achieving the ideal texture in the casserole requires maintaining a steady, low simmer when melting the cream cheese and butter into the milk to prevent the milk proteins from curdling and separating under high heat. When multiplying the ingredient quantities to feed a larger crowd in a standard 9x13-inch glass baking dish, monitor the internal moisture levels closely because denser vegetable layers release significant water during the initial covered bake at 350 degrees Fahrenheit. Adjusting portions downward for single servings requires reducing the total covered bake time from sixty minutes down to forty minutes to prevent the cauliflower from turning excessively mushy.
