Cauliflower Casserole #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

This brilliant and bubbly cauliflower goulash with rich parmesan sauce and firm fixing is tasty to such an extent that it's certain to get everybody to eat their veggies!

If you somehow managed to ask me which cruciferous veggie I cook with frequently, I would disclose to you that it's certainly cauliflower.

Sensitive in flavor and simple to work with (also cheap), I use cauliflower in everything from making low-carb cauliflower rice, to cauliflower poppers, to macaroni and cheddar, to a hot plunge, to vegan steaks.

I love the wonderful way flexible it is, and how brilliantly it either mixes into a dish, or turns into the star!

What's more, since cauliflower is such an excellent veggie, it bodes well to consolidate it with a smooth parmesan sauce, sprinkle over a blend of parmesan and panko breadcrumbs, and prepare this delightful invention until hot, bubbly and brilliant dark colored.

It's the means by which humble cauliflower becomes tremendous cauliflower meal, a magnificently mushy and smooth side dish sure to cause everybody to request seconds on their veggies!

Also try our recipe Beer and Horseradish Slow Cooker Beef Stew #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

Ingredients:

• 4 1/2 tablespoons unsalted butter, divided use
• 2 cloves garlic, pressed through garlic press
• 4 1/2 tablespoons flour
• 2 1/2 cups milk (I use 2%)
• 1 1/4 cup grated parmesan cheese, divided use
• Salt
• Black pepper
• 1/2 cup panko breadcrumbs
• 1/4 teaspoon paprika
• 3 pounds cauliflower florets, or cauliflower head, cut into florets
• 1/4 teaspoon granulated onion
• 1/2 cup grated fontina cheese
• 1 tablespoon chopped parsley, for garnish

Preparation:

1. Preheat the oven to 375° and have medium-large baking dish ready on hand.
2. To prepare the parmesan sauce place a medium-sized pot over medium heat; add in 2 1/2 tablespoons of the butter, and once it has melted, add in the garlic, and stir until aromatic.
3. Sprinkle in the flour evenly, and stir to create a roux, or a paste-like consistency; then, pour in the milk, whisking all the while to avoid lumps.
4. Cook the mixture for about 5-6 minutes (whisking often), or until it comes to a vigorous simmer and thickens up.
5. Whisk in a pinch or two of salt (I used 1 teaspoon total) and a pinch of pepper, and remove the sauce from the heat; add in 1 cup of the grated parmesan cheese, and whisk that in until well blended; set aside to keep warm.
6. Prepare your panko topping by mixing together the panko breadcrumbs with the remaining 1/4 cup of the parmesan, plus the paprika; melt the remaining 2 tablespoons of butter, and drizzle that into the mixture, mixing it together with a fork; set aside.
7. Blanch the cauliflower florets in salted simmering water for about 4-5 minutes, or until slightly tender yet still crisp/firm; drain and pat dry very well.
8. To assemble the cauliflower casserole, spread about 1 cup of the parmesan sauce onto the bottom of the baking dish; add in the blanched cauliflower florets, and sprinkle over them the granulated onion.
9. Pour the remainder of the parmesan sauce over the seasoned cauliflower evenly, smoothing it out, then sprinkle over the fontina cheese.
10. Sprinkle over the panko breadcrumb topping evening, then bake for 25-30 minutes, until golden-brown and crisp on top.
11. Garnish with chopped parsley and serve! 

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Source : bit.ly/37hkmvq