Pescatarian Classic Cauliflower Casserole
Total time1 hr
Prep time20 min
Cook time40 min
5.0(13)
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Learn more →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
- 2 cups whole milk
- ½ tsp garlic powder
- ¼ tsp ground black pepper
- ¼ tsp ground nutmeg
- 1 ½ cups shredded cheddar cheese, divided
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
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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