Prep Time:40 minsAdditional Time:30 minsTotal Time:1 hr 10 minsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:40 minsAdditional Time:30 minsTotal Time:1 hr 10 minsServings:12Yield:12 servings
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1teaspoonunsalted butter, plus4tablespoons, divided4clovesgarlic, thinly sliced1teaspoonkosher salt, divided½teaspoonground pepper, divided⅓cupall-purpose flour3cupswhole milk2large headscauliflower, cored and cut into 2-inch florets¼cupfinely sliced chives, divided1⅓cupsfinely grated Parmigiano-Reggiano cheese(3ounces)½teaspooncayenne pepper (Optional)3tablespoonstoasted sesame seeds1tablespoonpoppy seeds1½teaspoonscaraway seeds
Cook Mode(Keep screen awake)
Ingredients
1teaspoonunsalted butter, plus4tablespoons, divided
4clovesgarlic, thinly sliced
1teaspoonkosher salt, divided
½teaspoonground pepper, divided
⅓cupall-purpose flour
3cupswhole milk
2large headscauliflower, cored and cut into 2-inch florets
¼cupfinely sliced chives, divided
1⅓cupsfinely grated Parmigiano-Reggiano cheese(3ounces)
½teaspooncayenne pepper (Optional)
3tablespoonstoasted sesame seeds
1tablespoonpoppy seeds
1½teaspoonscaraway seeds
DirectionsPreheat oven to 425 degrees F. Coat a 3-quart broiler-safe casserole dish with 1 teaspoon butter.Melt the remaining 4 tablespoons butter in a large pot over medium-high heat. When the foaming subsides, reduce heat to medium; add garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until fragrant, 1 to 2 minutes. Add flour, whisk to combine, and cook, stirring constantly, until no flour smell remains, 2 to 3 minutes. Gradually whisk in milk, whisking between additions, until the mixture is smooth. Bring to a lively simmer. Cook, whisking, until thickened, about 2 minutes. Add cauliflower, 3 tablespoons chives and cayenne (if using), folding to combine. Transfer to the prepared pan and smooth the top.Bake until the cauliflower is tender and beginning to brown, 35 to 40 minutes. Remove from oven.Position a rack in upper third of oven; preheat broiler to high.Combine cheese, sesame seeds, poppy seeds, caraway seeds and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Sprinkle on the casserole. Broil until the cheese is melted and the top is golden, about 2 minutes. Serve topped with the remaining 1 tablespoon chives.TipsTo make ahead: Prepare through Step 3 up to 1 hour ahead; finish with Steps 4-5 just before serving.Originally appeared: EatingWell Magazine, November/December 2017
Directions
Preheat oven to 425 degrees F. Coat a 3-quart broiler-safe casserole dish with 1 teaspoon butter.Melt the remaining 4 tablespoons butter in a large pot over medium-high heat. When the foaming subsides, reduce heat to medium; add garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until fragrant, 1 to 2 minutes. Add flour, whisk to combine, and cook, stirring constantly, until no flour smell remains, 2 to 3 minutes. Gradually whisk in milk, whisking between additions, until the mixture is smooth. Bring to a lively simmer. Cook, whisking, until thickened, about 2 minutes. Add cauliflower, 3 tablespoons chives and cayenne (if using), folding to combine. Transfer to the prepared pan and smooth the top.Bake until the cauliflower is tender and beginning to brown, 35 to 40 minutes. Remove from oven.Position a rack in upper third of oven; preheat broiler to high.Combine cheese, sesame seeds, poppy seeds, caraway seeds and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Sprinkle on the casserole. Broil until the cheese is melted and the top is golden, about 2 minutes. Serve topped with the remaining 1 tablespoon chives.TipsTo make ahead: Prepare through Step 3 up to 1 hour ahead; finish with Steps 4-5 just before serving.
Preheat oven to 425 degrees F. Coat a 3-quart broiler-safe casserole dish with 1 teaspoon butter.
Melt the remaining 4 tablespoons butter in a large pot over medium-high heat. When the foaming subsides, reduce heat to medium; add garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until fragrant, 1 to 2 minutes. Add flour, whisk to combine, and cook, stirring constantly, until no flour smell remains, 2 to 3 minutes. Gradually whisk in milk, whisking between additions, until the mixture is smooth. Bring to a lively simmer. Cook, whisking, until thickened, about 2 minutes. Add cauliflower, 3 tablespoons chives and cayenne (if using), folding to combine. Transfer to the prepared pan and smooth the top.
Bake until the cauliflower is tender and beginning to brown, 35 to 40 minutes. Remove from oven.
Position a rack in upper third of oven; preheat broiler to high.
Combine cheese, sesame seeds, poppy seeds, caraway seeds and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Sprinkle on the casserole. Broil until the cheese is melted and the top is golden, about 2 minutes. Serve topped with the remaining 1 tablespoon chives.
Tips
To make ahead: Prepare through Step 3 up to 1 hour ahead; finish with Steps 4-5 just before serving.
Originally appeared: EatingWell Magazine, November/December 2017
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Nutrition Facts(per serving)158Calories10gFat11gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
