Baked Cauliflower in Cheese Sauce

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 19, 2012

Nutrition Information (per serving)

calories 
6
protein 
30 g
sodium 
794 mg
carbohydrates 
27 g
fat 
13 g
fiber  
6 g
cholesterol 
36 mg
Ingredients 

Cheese Sauce
⅓ cup diced onions
1½ tsp canola oil
Pinch ground cloves
¼ tsp black pepper
1 bay leaf
2½ Tbsp cornstarch
2½ cups low-fat milk
1 tsp sea salt
1½ cups grated Swiss cheese
½ cup grated Parmesan cheese
1 tsp garlic powder

Topping
½ cup Panko breadcrumbs
1 Tbsp grated Parmesan cheese
¾ tsp garlic powder
½ tsp salt
Pinch black pepper

2 lb cauliflower, cut into florets, about 6 cups

Instructions 
  1. Preheat oven to 425F.
  2. Lightly coat a 2-quart casserole dish with canola oil spray. Steam cauliflower for 5 to 6 minutes, or until tender. Place in a casserole dish.
  3. In a large sauce pan, sauté onions in canola oil until translucent. Add cloves, pepper and bay leaf.
  4. In a small bowl, combine cornstarch with 2 tablespoons of the milk to make a paste. Add remainder of milk to onion mixture and whisk in cornstarch slurry with a wire whisk. Bring to a simmer and cook over medium heat until thickened, about 2 minutes. Remove from heat and add salt and garlic powder. Remove bay leaf. Whisk in cheese until melted.
  5. In a small bowl, combine ingredients for topping and mix well.
  6. Top cauliflower with cheese sauce. Sprinkle with breadcrumb mixture. Lightly spray with canola oil. Bake for 10 to 15 minutes, or until light brown and bubbly.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.