Baked Cauliflower in Cheese Sauce

Updated on:
October 19, 2012

Nutrition Information (per serving)

30 g
794 mg
27 g
13 g
6 g
36 mg

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

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

  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.

A taste of Canyon Ranch at home.
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