Casserole de Chou-Fleur is a comforting and creamy dish that transforms cauliflower into a culinary delight. This French-inspired casserole combines tender cauliflower florets with a rich béchamel sauce and a generous sprinkle of cheese, all baked to create a golden, bubbling masterpiece. It’s a simple yet sophisticated dish that serves as a perfect side or a vegetarian main course. Casserole de Chou-Fleur is ideal for those seeking a cozy and satisfying meal that’s as nutritious as it is delicious and promises to bring a touch of French elegance to your dining experience.
AuthorJulia ForesekCategoryFrench, Main Course, VegetarianDifficultyIntermediatePre-cook the Cauliflower:
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes until just tender. Drain and set aside.
Pre-cook the Cauliflower:
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes until just tender. Drain and set aside.
Assemble the Casserole:
Place the cauliflower florets in a greased baking dish. Pour the cheese sauce evenly over the cauliflower.
In a small bowl, mix the breadcrumbs, remaining Parmesan cheese, and melted butter. Sprinkle this mixture over the top of the cauliflower and sauce.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy.
Serve:
Let the casserole cool for a few minutes. Garnish with fresh parsley before serving.
Ingredients
Directions
Pre-cook the Cauliflower:
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes until just tender. Drain and set aside.
Pre-cook the Cauliflower:
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes until just tender. Drain and set aside.
Assemble the Casserole:
Place the cauliflower florets in a greased baking dish. Pour the cheese sauce evenly over the cauliflower.
In a small bowl, mix the breadcrumbs, remaining Parmesan cheese, and melted butter. Sprinkle this mixture over the top of the cauliflower and sauce.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy.
Serve:
Let the casserole cool for a few minutes. Garnish with fresh parsley before serving.
Notes
Perfect Wine Pairing:
- Chardonnay: A creamy, oak-aged Chardonnay complements the rich and cheesy flavors of the casserole.
- Alternative: A Sauvignon Blanc offers a crisp contrast to the dish, with its zesty and herbal notes balancing the creaminess.
