Rating: 4 stars
220 Ratings
  • 5 star values: 97
  • 4 star values: 39
  • 3 star values: 33
  • 2 star values: 35
  • 1 star values: 16
Kate Merker and Sara Quessenberry


Credit: Gentl & Hyers

Recipe Summary

20 mins
45 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Heat oven to 375° F. Butter a shallow 2-quart baking dish. Fill a large pot with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the cauliflower in the basket, cover, and steam until very tender, 12 to 15 minutes; drain well.

  • Meanwhile, melt the butter in a large saucepan over medium heat. Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually whisk in the milk and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 6 to 8 minutes.

  • Whisk in the cheese, nutmeg, 1 ½ teaspoons salt, and ¼ teaspoon pepper and cook, whisking, until the cheese is melted, 1 to 2 minutes. Remove from heat and gently fold in the cauliflower; transfer to the baking dish.

  • In a bowl, toss together the bread crumbs, parsley, oil, and ¼ teaspoon each salt and pepper. Sprinkle over the cauliflower and bake until golden brown and bubbling, 15 to 20 minutes.

Nutrition Facts

292 calories; fat 20g; saturated fat 10g; cholesterol 46mg; sodium 618mg; protein 11g; carbohydrates 18g; sugars 6g; fiber 4g; iron 1mg; calcium 263mg.