Gluten Free Classic Cauliflower Casserole

Total time1 hr

Prep time20 min

Cook time40 min

Gluten Free Classic Cauliflower Casserole

Tender cauliflower florets get blanched just until crisp-tender, then blanketed in a rich, velvety sauce built from butter, whole milk, and a double dose of sharp cheddar, warmed through with garlic powder and a whisper of nutmeg. A crisp, golden-brown topping seals in all that bubbling cheese sauce as it bakes, giving every scoop a satisfying contrast of creamy and crunchy. A scatter of fresh parsley at the end brightens things up and makes it feel dinner-party ready, even though it's easy enough for a weeknight side. This one is a genuinely solid option for a gluten free table, delivering all the cozy, cheesy comfort of the classic without asking you to sacrifice a thing. Serve it alongside roast chicken or a big green salad, or just dig in with a spoon straight from the dish.

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Ingredients

6 servings

1 large head cauliflower (about 2 lbs), cut into 1-inch florets
1 tsp salt, plus more for the blanching water

For the béchamel

3 tbsp unsalted butter
3 tbsp all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 cups whole milk
½ tsp garlic powder
¼ tsp ground black pepper
¼ tsp ground nutmeg
1 ½ cups shredded cheddar cheese, divided

For the topping

½ cup panko breadcrumbs
2 tbsp unsalted butter, melted

For serving

2 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Add the cauliflower florets and cook for 4 minutes, until just barely tender but still holding their shape. Drain in a colander and set aside.
2
Melt 3 tbsp butter in a medium saucepan over medium heat. Add the flour and whisk constantly for 1–2 minutes, until the mixture turns a pale golden color and smells slightly nutty.

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