Cheesy Cauliflower Bake with Herbs (Printable)
Comforting baked cauliflower with melted cheddar and Parmesan, fresh herbs, and a golden breadcrumb topping.
# What You Need:
→ Vegetables
01 - 1 large head cauliflower (about 2.6 lbs), cut into florets
02 - 2 cloves garlic, minced
→ Dairy
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 cup shredded cheddar cheese
06 - 1/2 cup grated Parmesan cheese
→ Herbs & Seasonings
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon fresh chives, chopped
09 - 1 teaspoon fresh thyme leaves
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Others
12 - 1 tablespoon olive oil
13 - 1/4 cup breadcrumbs (use gluten-free if needed)
# Steps:
01 - Preheat the oven to 400°F. Grease a medium baking dish with olive oil.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 5–6 minutes, until just tender. Drain well and transfer to the prepared baking dish.
03 - In a small saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant. Whisk in the milk and heat until just steaming (do not boil).
04 - Stir in cheddar cheese, half the Parmesan, parsley, chives, thyme, salt, and pepper. Continue stirring until cheese is melted and sauce is smooth.
05 - Pour the cheese sauce evenly over the cauliflower. Toss gently to coat.
06 - In a small bowl, combine breadcrumbs and remaining Parmesan. Sprinkle evenly over the cauliflower. Drizzle with olive oil.
07 - Bake for 20–25 minutes, until golden and bubbling. For an extra-crispy top, broil for 2–3 minutes at the end.
08 - Let cool briefly before serving. Garnish with additional herbs if desired.
# Expert Advice:
01 -
- The crispy, golden top gives way to the most velvety, cheese-laden cauliflower that tastes indulgent while still being vegetable-forward.
- You can prepare it ahead of time and just pop it in the oven when guests arrive, making it my secret weapon for stress-free entertaining.
02 -
- Draining the cauliflower thoroughly after blanching prevents a watery bake, a lesson I learned after ruining an entire dish for a potluck.
- That final minute or two under the broiler transforms the topping from merely good to memorably crisp and caramelized, something I discovered by happy accident when I got distracted by a phone call.
03 -
- For a stunning presentation, keep a whole small cauliflower head intact and blanch it whole before covering with sauce and baking, creating a showstopper centerpiece that can be cut at the table.
- Adding a tablespoon of Dijon mustard to the cheese sauce brings a subtle tang that cuts through the richness and elevates all the other flavors.