Cauliflower with Parmesan White Sauce

Introduction

You boil the cauliflower until a knife goes in smoothly with a little resistance, then bake it under white sauce, grated hard cheese, and breadcrumbs for about 20 minutes. The result is soft but not mushy, with a browned top and enough richness to serve as a light meal for one or a side dish.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 1

Ingredients

• 1 large cauliflower head
• 300 ml (10 oz / 1 ¼ cups) white sauce
• 100 g (3.5 oz) parmesan
• 30 g (1.1 oz) unsalted butter
• 1 tbsp breadcrumbs
• 1 tbsp salt
• 1 tbsp pepper

Instructions

1. Cut your cauliflower into small florets, and place them heads down into a bowl of salty water to dress them for an hour.
2. Drain florets, and add them to a saucepan of salted boiling water. Cook, uncovered, regularly checking the feel of the cauliflower with a knife to see when they are ready. Your knife should go smoothly, but with some firmness to the cauliflower still.
3. Preheat your oven to 200°C (180°C fan/390°F/gas 6).
4. Once the cauliflower has cooked, drain the florets and lay them in a dish of your choice. Combine the white sauce with ⅔ of the parmesan cheese, and pour over the cauliflower. Sprinkle over the breadcrumbs and remaining cheese.
5. Place your dish into the oven for about 20 minutes, or until golden brown.
6. Serve immediately.

Variations

• Replace the cauliflower with broccoli florets for a firmer texture and a slightly sharper, greener flavor.
• Use panko instead of breadcrumbs for a lighter, crunchier topping with more distinct crispness.
• Change step 1 and cut the cauliflower into larger florets if you want more bite and less surface area covered in sauce.
• Replace the vegetarian hard cheese with a mature vegetarian cheddar-style cheese for a sharper flavor and a slightly softer melt.
• Stir a teaspoon of mustard into the white sauce before pouring it over the cauliflower if you want a more pronounced savory edge.

Tips for Success

• Drain the cauliflower thoroughly after boiling so excess water does not thin out the white sauce.
• Start checking the cauliflower early in step 2; if it turns fully soft in the water, it can become mushy after baking.
• Use a shallow baking dish so the breadcrumbs and cheese have more surface area to brown.
• Bake until the sauce is bubbling at the edges and the top is deep golden, not just lightly colored.
• Serve as soon as it comes out of the oven, since the sauce thickens as it sits.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze it in a freezer-safe container for up to 1 month, but the cauliflower will soften and the sauce may separate slightly after thawing.

Reheat in a 180°C oven, covered loosely with foil, for 12 to 15 minutes, then uncover for a few minutes to re-crisp the top. For a single portion, the microwave works in 1-minute bursts, though the topping will lose some texture.

FAQ

Can you make this ahead?

Yes. Assemble it through step 4, cover, and refrigerate for up to 1 day, then bake straight from the fridge with a few extra minutes added.

How do you know the cauliflower is ready before it goes in the oven?

A knife should slide in without force but still meet a little resistance in the center. If it falls apart in the pot, it has gone too far.

Can you use frozen cauliflower?

Yes, but thaw and drain it well first. It usually needs less boiling time because it softens faster than fresh cauliflower.

What can you use instead of the vegetarian hard cheese?

Another firm grating cheese works, especially a mature vegetarian cheddar-style cheese. The dish will be less nutty and a bit creamier in flavor.