She Strengthens

Revamp Your Cauliflower Casserole

A Cheesy-Free Twist

Tired of the same old cauliflower casserole smothered in cheese? Shake things up with this innovative recipe that trades in the cheese for a creamy, spicy sauce and a crunchy topping.

The Magic Ingredient: Panko

Panko, a coarse Japanese-style breadcrumb, is the secret to this casserole’s crunchy topping. Find it in the international section of most supermarkets.

A Delicious Detour from Tradition

This recipe was featured in our Kodachrome Christmas menu, offering a refreshing alternative to traditional holiday sides.

Yield and Difficulty

Yield: 6-8 servings
Difficulty: Easy
Total Time: 1 hour + 40 minutes baking time

Gather Your Ingredients

• 2 1/2 pounds cauliflower, cut into 1-inch florets
• 7 tablespoons unsalted butter, plus more for coating the dish
• 1/4 cup finely chopped shallots (about 1-2 medium)
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 4 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 bay leaf
• 1/8 teaspoon cayenne pepper
• 1 1/2 teaspoons kosher salt, plus more for seasoning
• Freshly ground black pepper
• 1 1/2 cups panko

Let’s Get Cooking!

Step 1: Prep the Cauliflower

Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside. Fill a large saucepan with generously salted water and bring to a boil over high heat. Add the cauliflower and cook until just knife tender, about 5 minutes. Drain in a colander; set aside.

Step 2: Make the Sauce

Return the saucepan to medium heat and melt 4 tablespoons of the butter until foaming. Add the shallots and cook, stirring occasionally, until softened, about 4 minutes. Reduce the heat to low, add the flour, and whisk until smooth. Gradually whisk in the milk, adding the mustard, Worcestershire, bay leaf, cayenne, and measured salt. Season generously with pepper. Cook, stirring often, until the sauce has just thickened, about 10-12 minutes. Discard the bay leaf.

Step 3: Assemble and Bake

Add the reserved cauliflower to the sauce and stir to coat. Transfer to the prepared baking dish and arrange in an even layer. Bake until bubbly and the edges start to brown, about 35-40 minutes.

Step 4: Add the Crunchy Topping

Meanwhile, heat the remaining 3 tablespoons butter in a medium frying pan over medium heat. When the foaming subsides, add the panko and season with salt and pepper. Cook, stirring occasionally, until lightly browned and toasted, about 6-8 minutes. Transfer to a medium bowl; set aside.

The Final Touch

When the casserole is done, let it sit for 5-10 minutes. Sprinkle the toasted panko evenly over top and serve. Enjoy your revamped cauliflower casserole!