Baked Breaded Cauliflower

Baked Breaded Cauliflower
Baked Breaded Cauliflower
If there's a way to bake a vegetable, trust a Southerner to find it. Who else would steam a head of cauliflower, sauce it, bread it, and bake it? Note: To save time, I nuke the cauliflower, adding no additional liquid. The drops of water clinging to the head after it's washed are quite enough. I simply put the cauliflower in a 2 1/2-quart microwave-safe casserole deep enough to accommodate it, one with a tight-fitting domed lid. I then center the covered casserole in my microwave oven, set the cook-time at 14 minutes, and hit HIGH (full power). My microwave oven is a 650-watter; newer models of higher wattage will do the job faster—perhaps twice as fast. But you will know your particular model's prowess better than I. If you choose to steam the cauliflower instead, allow 8 to 10 minutes in a covered saucepan over moderate heat or until crisp-tender—there should be about 3/4 inch of water in the pan. No steamer rack needed. While the cauliflower cooks, ready the sauce and bread crumb topping. That way no time wasted. Tip: For mellower flavor and smoother sauce, substitute freshly grated Parmigiano Reggiano cheese for the Cheddar our mothers and grandmothers would have used.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 Servings
Cheese Side Bake Vegetarian Dinner Southern Cauliflower Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon freshly grated nutmeg
  • 2 1/2 tablespoons unsalted butter
  • 1 large cauliflower (about 3 pounds), trimmed of leaves and coarse bottom stem, then cooked until crisp-tender (see note above)
  • 6 large scallions, trimmed and finely chopped (white part only)
  • 2 cups half-and-half, at room temperature
  • 1/2 cup freshly grated parmigiano reggiano (see tip above)
  • 1/3 cup moderately coarse dry bread crumbs mixed with 2 tablespoons freshly grated parmigiano reggiano and 1 tablespoon melted unsalted butter (topping)
  • Carbohydrate 10 g(3%)
  • Cholesterol 53 mg(18%)
  • Fat 18 g(28%)
  • Fiber 1 g(4%)
  • Protein 9 g(18%)
  • Saturated Fat 11 g(57%)
  • Sodium 308 mg(13%)
  • Calories 236

My Southern Comfort Food: Baked Breaded Cauliflower

As a busy working mom, I’m always looking for ways to make delicious and healthy meals without spending hours in the kitchen. This Baked Breaded Cauliflower recipe is a perfect example of a dish that’s both elegant and easy to prepare, perfect for a weeknight dinner or a special occasion.

The beauty of this recipe lies in its simplicity and versatility. The cauliflower, cooked to tender perfection, is enveloped in a creamy, cheesy sauce and then baked until golden brown. The combination of textures – the tender cauliflower, the creamy sauce, and the crispy bread crumbs – is simply divine. It's a surprisingly sophisticated dish, elevating a humble vegetable into something truly special.

I love the fact that I can adapt this recipe to my own taste preferences. Sometimes, I use different cheeses, adding a bit of sharp cheddar or Gruyere for a bolder flavor. Other times, I experiment with herbs and spices, incorporating fresh thyme or rosemary to complement the cauliflower. The breadcrumb topping is also easily customizable – I've added toasted nuts, Parmesan cheese, or even a little garlic powder to create different flavor profiles.

This dish is a wonderful accompaniment to almost anything. It pairs perfectly with roast chicken or turkey, adding a rich and flavorful counterpoint to the lean meat. It’s also fantastic served alongside grilled fish or pork chops, providing a comforting and substantial side dish. And, if I'm feeling especially ambitious, I'll even use it as the centerpiece of a vegetarian meal, accompanied by a simple green salad and crusty bread.

The convenience of this recipe is another major selling point. I often prepare the cauliflower and sauce ahead of time, storing them separately in the refrigerator until I’m ready to bake. This means that I can have a delicious and impressive meal on the table in a matter of minutes, even on the busiest of days.

The recipe’s Southern heritage adds a touch of nostalgia and warmth, reminding me of family gatherings and comforting meals shared around the table. It’s a dish that truly nourishes both body and soul, and I’m thrilled to share this culinary treasure with you. I hope it becomes as much of a staple in your kitchen as it is in mine.

One of the things that makes this recipe so appealing is its adaptability. You can easily adjust the ingredients and seasonings to match your preferences and the season. In the spring, I add some fresh herbs such as chives or parsley. In the fall, I might incorporate some sage or thyme to complement the autumnal flavors. This adaptable nature allows for a new culinary adventure each time I make it.

Beyond its deliciousness and ease of preparation, the dish is surprisingly healthy. Cauliflower is a fantastic source of vitamins and fiber, and this recipe allows the vegetable's natural goodness to shine. It's a guilt-free indulgence that satisfies both my cravings for comfort food and my need to maintain a healthy lifestyle. I feel good about serving this to my family, knowing that they are getting a nutritious and tasty meal.

Whether I’m serving it to family or friends, this Baked Breaded Cauliflower is always a crowd-pleaser. Its rich flavors and satisfying texture leave everyone wanting more. It’s a dish that I’m proud to share, knowing that it reflects my love for good food and my dedication to creating delicious and healthy meals for those I care about. This recipe is more than just a dish; it’s a testament to the power of simple ingredients and skillful preparation, turning an ordinary vegetable into an extraordinary culinary experience.

So, go ahead and give this recipe a try. I’m confident that it will become a new favorite in your home. It's a perfect blend of Southern charm, culinary creativity, and wholesome goodness. Enjoy!

Step-by-step

    • Preheat oven to 375°F. Drain all liquid from cooked cauliflower, ease whole head into 9-inch pie pan generously coated with nonstick baking spray, and set aside.
    • Melt butter in small heavy saucepan over moderately low heat. Add scallions and cook, stirring occasionally, 2 to 3 minutes until limp. Blend in flour, salt, pepper, and nutmeg and cook and stir 3 minutes.
    • Whisking constantly, add half-and-half in slow, steady stream and continue whisking 5 to 8 minutes until thickened and no raw floury taste lingers. Add cheese and stir until melted. Carefully pour sauce over cauliflower and sprinkle with Topping.
    • Slide onto middle oven shelf and bake uncovered about 20 minutes until lightly browned.
    • Ease breaded cauliflower onto heated round platter and serve as an accompaniment to roast beef, lamb, or pork. Good, too, with roast chicken or turkey or baked ham.
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