Step-by-Step Guide to Prepare Perfect Creamy baked cauliflower

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, creamy baked cauliflower. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Creamy baked cauliflower is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Creamy baked cauliflower is something which I have loved my entire life.

Think of this as a creamier, richer take on traditional family bake, cauliflower cheese. Creamy Baked Cauliflower is a great side dish for special occasions, but it's also perfect for making any occasion special. Be the first to review this recipe. Cook cauliflower and place in oven proof dish.

To get started with this particular recipe, we must first prepare a few components. You can cook creamy baked cauliflower using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Creamy baked cauliflower:

1. Take 4 tbsp unsalted butter
2. Prepare 1 head cauliflower, broken into bite-sized florets
3. Take 1 shallot, minced
4. Prepare 4 cloves garlic, minced
5. Make ready 2 tbsp all-purpose flour
6. Prepare 1 1/2 cups whole milk
7. Make ready 1 cup grated parmesan cheese
8. Make ready 1 tsp dried summer savory
9. Take 1/2 cup panko bread crumbs

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Instructions to make Creamy baked cauliflower:

1. Preheat your oven to 400 F.
2. 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.
3. 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.
4. 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.
5. 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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