Easiest Way to Make Ultimate Creamy baked cauliflower
Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, Easiest Way to Make Any-night-of-the-week Creamy baked cauliflower. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Creamy baked cauliflower, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy baked cauliflower delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Creamy baked cauliflower is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Creamy baked cauliflower estimated approx 45 minutes.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Creamy baked cauliflower using 9 ingredients and 5 steps. Here is how you cook it.
Being a bi-ethnic family, we celebrate Christmas twice. On Christmas Eve it's Filipino-style. This year we had the roast and noodles catered, but I noticed we didn't have any veg. So I whipped up this baked cauliflower dish. There were a few initial comments around the table that the dish wasn't Filipino, but no one complained once they tasted it.
Ingredients and spices that need to be Take to make Creamy baked cauliflower:
- 4 tbsp unsalted butter
- 1 head cauliflower, broken into bite-sized florets
- 1 shallot, minced
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1 cup grated parmesan cheese
- 1 tsp dried summer savory
- 1/2 cup panko bread crumbs
Instructions to make Creamy baked cauliflower
- Preheat your oven to 400 F.
- Melt half the butter in a large pan over medium-high heat. Add the cauliflower and fry until the cauliflower's softened slightly and has some caramelized bits. This'll take about 5 minutes. Season with a little salt and pepper, then transfer the cauliflower to a medium baking dish.
- Melt the other half of the butter in a small saucepan on medium heat. Add the shallot and garlic and cook for 2 minutes. Add the flour and whisk for another 2 minutes. Pour in the milk and keep whisking until the sauce thickens slightly, about 5 minutes. At this point, the sauce should still be quite soupy, not as thick as a regular bechemel.
- Whisk the cheese into the sauce along with a dash of salt and several grinds of freshly cracked white pepper. The sauce should get quite a bit thicker. Stir in the summer savory. If you don't have savory, use dried thyme.
- Pour the sauce over the cauliflower. Mix the panko with a splash of olive oil and a dash of salt, then sprinkle it on top. Bake uncovered for 30 minutes, until bubbling and golden. Let rest for 10 minutes before serving, to allow the sauce to set.
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