Description
This Creamy Four-cheese Cauliflower Bake is a comforting, cheesy casserole featuring tender cauliflower florets smothered in a velvety blend of sharp cheddar, mozzarella, parmesan, and cream cheese. Enhanced with a crispy thyme and panko breadcrumb topping, this decadent bake is perfect as a hearty side or a satisfying vegetarian main dish.
Ingredients
Scale
Cauliflower and Base
- 1 cauliflower (1.2 kg / 2¾ lb), trimmed and torn into florets
- ¼ cup (60 ml) water
- 2 tbsp panko breadcrumbs
Cheese Mixture
- 1 cup (125 g) freshly and coarsely grated vintage (sharp) cheddar
- ¾ cup (110 g) freshly and coarsely grated mozzarella
- ½ cup (50 g) freshly and coarsely grated parmesan
Cheese Sauce
- 50 g (1¾ oz) unsalted butter
- ¼ cup (35 g) plain (all-purpose) flour
- 2 tsp mustard powder (optional)
- 2 cups (500 ml) full-cream (whole) milk
- 250 g (9 oz) tub cream cheese
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
Topping
- 1 cup reserved cheese mixture (from above)
- ¼ cup (15 g) panko breadcrumbs
- 1 tbsp olive oil
- 1 tbsp fresh thyme leaves
- ¼ tsp sea salt flakes
Instructions
- Preheat: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) to prepare for baking the cauliflower dish.
- Prep the cauliflower: Place the cauliflower florets in a large microwave-safe container with ¼ cup (60 ml) water. Cover with the lid slightly ajar to allow steam to escape. Microwave on High for 6–8 minutes or until tender and easily pierced with a fork. If not tender, microwave in additional 2-minute intervals as needed based on microwave strength.
- Make the cheese mixture: In a medium bowl, combine the grated cheddar, mozzarella, and parmesan cheeses. Mix to combine and set aside 1 cup of this mixture for the topping.
- Make the cheese sauce: Heat unsalted butter in a medium saucepan over low heat until melted, then stir in flour and cook for 1–2 minutes to form a roux. Add the mustard powder and mix well. Gradually whisk in ¼ cup (60 ml) of milk to form a thick paste, then slowly add remaining milk while whisking continuously. Bring to a gentle simmer and cook for 4–6 minutes until sauce thickens and bubbles at edges. Remove from heat and whisk in cream cheese until smooth. Add the reserved cheese mixture (except the 1 cup set aside for topping), salt, and pepper, stirring until fully melted and combined.
- Assemble the cauliflower bake: Lightly sprinkle breadcrumbs on the base of a 30 x 20 cm (12 x 8 inch) baking dish. Arrange the cooked cauliflower florets on top, then pour over the cheese sauce evenly. Sprinkle with the reserved 1 cup cheese mixture for the topping.
- Bake: Place baking dish on a baking tray lined with parchment paper and bake on the middle rack of the oven for 25–30 minutes, or until the top is golden brown and bubbly.
- Make the thyme crumb topping: While the bake is in the oven, scatter the remaining ¼ cup (15 g) panko breadcrumbs on a separate parchment-lined baking tray. Drizzle with olive oil, sprinkle fresh thyme leaves and sea salt flakes. Toss gently with fingers to distribute evenly. Place on the top rack of the oven for the last 3 minutes of baking, until golden brown. The breadcrumbs will continue browning slightly after removal from the oven.
- Rest: Remove the cauliflower bake from the oven and let it rest for 5 minutes to set and cool slightly.
- Serve: Sprinkle the thyme crumb topping evenly over the cauliflower bake and serve warm.
Notes
- Note 1: Use freshly grated cheese for best melting and flavor.
- Note 2: Mustard powder adds a subtle depth of flavor but is optional.
- Note 3: Cream cheese ensures a smooth and creamy sauce texture.
- If preferred, the cauliflower can be steamed instead of microwaved.
- Make sure to reserve 1 cup of cheese mixture for the cheesy topping, it adds a golden crust.
- Thyme crumb topping adds a flavorful crunchy contrast to the creamy bake.
