Cauliflower Casserole

Ingredients

• 4 ½ tablespoons unsalted butter, divided use
• 2 cloves garlic, pressed through garlic press
• 4 ½ tablespoons flour
• 2 ½ cups milk (2% preferred)
• 1 ¼ cup grated Parmesan cheese, divided use
• Salt
• Black pepper
• ½ cup panko breadcrumbs
• ¼ teaspoon paprika
• 3 pounds cauliflower florets, or cauliflower head, cut into florets
• ¼ teaspoon granulated onion
• ½ cup grated Fontina cheese
• 1 tablespoon chopped parsley, for garnish

Preparation

1. Prep Ingredients:

   • Gather and prep all ingredients as listed. Preheat your oven to 375°F and have a medium-large baking dish (about 2 ½ quarts) ready.

2. Make Parmesan Sauce:

   • In a medium pot over medium heat, melt 2 ½ tablespoons of butter. Add the garlic and stir until aromatic.
   • Sprinkle in the flour and stir to create a roux (paste-like consistency). Gradually whisk in the milk to avoid lumps.
   • Cook the mixture, whisking often, for about 5-6 minutes, until it comes to a vigorous simmer and thickens.
   • Season with a pinch or two of salt and pepper. Remove from heat and whisk in 1 cup of the grated Parmesan cheese until well blended. Set aside to keep warm.

3. Prepare Panko Topping:

   • Mix the panko breadcrumbs with the remaining ¼ cup of Parmesan cheese and paprika.
   • Melt the remaining 2 tablespoons of butter and drizzle it over the breadcrumb mixture. Combine with a fork and set aside.

4. Blanch Cauliflower:

   • Blanch the cauliflower florets in salted simmering water for about 4-5 minutes until slightly tender but still firm. Drain well and pat dry.

5. Assemble Casserole:

   • Spread about 1 cup of the Parmesan sauce on the bottom of the baking dish.
   • Add the blanched cauliflower florets and sprinkle with the granulated onion.
   • Pour the remaining Parmesan sauce over the cauliflower and smooth it out. Sprinkle with Fontina cheese.
   • Evenly sprinkle the panko breadcrumb topping over the casserole.

6. Bake:

   • Bake for 25-30 minutes, or until the top is golden-brown and crisp.

7. Garnish and Serve:

   • Garnish with chopped parsley and serve.

Tips & Tidbits

• Pre-packaged Cauliflower Florets: For convenience, use pre-packaged florets to save time.
• Blanching: Blanching the cauliflower helps reduce its raw crunch while maintaining some firmness.
• Cheesy Sauce: Feel free to substitute other cheeses like cheddar, Gruyère, or a four-cheese blend for the Parmesan.
• Breadcrumbs: Panko breadcrumbs give a crisp texture, but you can use fresh or traditional breadcrumbs if preferred.
• Make Ahead: You can prepare the cauliflower, sauce, and breadcrumb topping a day ahead. Combine them in the baking dish, refrigerate, and top with breadcrumbs just before baking.

Enjoy your creamy and delicious cauliflower casserole!