One of my hubby’s favorite recipes that his mom used to make was cauliflower with crumbs. It was essentially boiled cauliflower with an American cheese sauce and sprinkled with a Ritz cracker-butter crumb topping. He loved it.
I set out to take that taste memory (you can read more on those in my about page) and update it a bit J+N style. It’s a perfect side dish recipe ready for Fall when cauliflower season arrives!
And my favorite way to serve it is alongside a whole roasted beef tenderloin and lemon arugula salad. Such a simple but special menu for company!
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No mushy cauliflower here
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Roasting cut up cauliflower as opposed to boiling a whole head avoids any mushy floret situations from happening. Because each piece caramelizes as it roasts, the cauliflower takes on a sweet flavor.
The cauliflower then gets even more golden while it roasts a second time in a bath of creamy bechamel that has a smattering of nutmeg. It’s a simple white sauce made with milk instead of cream and is just like the one used in my lasagna bolognese.
Plenty rich, the bechamel makes a cozy base for the cauliflower to sink into but not so much that it drowns it. And the crispy breadcrumb topping adds even more texture and another flavor layer.
Parmesan. Panko. Perfection.
Step by step bechamel cauliflower
Skip the breadcrumbs?
Please don’t! The parmesan breadcrumbs pack on powerful flavor and texture!
Make ahead plan
If you need a plan for making this cauliflower bechamel ahead, I’ve got some tips.
- Roast the cauliflower on a sheet pan.
- Make the bechamel. Cool completely and then refrigerate in a sealed container.
- Mix up the breadcrumbs and store in the fridge in a resealable bag.
- Use a wide skillet or pan that can be used on the stove and then placed in the oven.
- Heat the sauce gently over low heat to loosen it up.
- Remove from the heat and place the cauliflower in the oven.
- Roast the second time until bubbly and golden
- Sprinkle with breadcrumbs and dots of butter and finish until the crumbs are browned on top. You can also broil it, if preferred.
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Roasted Cauliflower with Bechamel and Parmesan Breadcrumbs
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Ingredients
- 1 head of cauliflower
- 2 T olive oil, divided
- ½ teaspoon of garlic powder
- ¼ teaspoon each salt and pepper
For the bechamel
For the breadcrumbs
- ½ cup parmesan cheese, freshly grated
- 1 cup panko
- ½ tsp salt
Instructions
- Preheat the oven to 425°.
- Roast the cauliflower
- Trim the cauliflower and break or cut into medium sized florets (not too small). Toss on a sheet pan with olive oil and season with salt and pepper and a sprinkle of garlic powder. Roast the cauliflower for about 15 minutes until starting to brown on top.
Make the bechamel
- Over medium heat in an oven safe skillet, start melting 2 T of butter in medium saucepan. Add flour stirring with a whisk continuously until a thick paste forms. Continue cooking for about 2-3 minutes until lightly browned and flour taste is cooked off.
- Carefully add milk while stirring with a whisk. Bring to a low boil and then lower heat to medium low.
- Cook stirring often until sauce has slightly thickened and coats the back of a metal spoon evenly
Make the breadcrumbs
- Toss the panko, olive oil and parmesan together. Sprinkle with salt and mix until blended.
- Nestle the cauliflower into the bechamel and spoon a bit over the top. Sprinkle with breadcrumbs and dot with the remaining 1 T of butter. Place the baking dish back into the oven and bake for 15 minutes until golden on top.
