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Deviled Cauliflower Casserole Recipe

Deviled Cauliflower Casserole
Difficulty: Easy | Total Time: | Makes: 6 to 8 servings

Smothering cauliflower in cheesy sauce is delicious, but can lead to a predictable side dish. Instead, try this cheese-free casserole, with a creamy, spicy sauce and a crunchy topping to give the cauliflower florets a little pizazz.

What to buy: Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets.

This recipe was featured as part of our Kodachrome Christmas menu.

INGREDIENTS
  • 2 1/2 pounds cauliflower (about 2 small heads), cut into 1-inch florets
  • 7 tablespoons unsalted butter, plus more for coating the dish
  • 1/4 cup finely chopped shallots (about 1 to 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 the cooking water and breadcrumbs
  • Freshly ground black pepper
  • 1 1/2 cups panko
INSTRUCTIONS
  1. 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.
  2. 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.
  3. 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.
  4. Reduce the heat to low, add the flour, and whisk until smooth and the raw taste has cooked off, about 1 minute. Gradually whisk in the milk. Add the mustard, Worcestershire, bay leaf, cayenne, and measured salt and season generously with pepper. Cook, stirring often, until the sauce has just thickened, about 10 to 12 minutes. Discard the bay leaf.
  5. 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 to 40 minutes.
  6. 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 to 8 minutes. Transfer to a medium bowl; set aside.
  7. When the casserole is done, let it sit for 5 to 10 minutes. Sprinkle the toasted panko evenly over top and serve.
    Write a review | 8 Reviews
  • Deviled Cauliflower Casserole Recipe
    4

    I wonder if this recipe would work with soy or almond milk- to create a vegan dish? I know I can use my vegan "butter" for that part....

  • Deviled Cauliflower Casserole Recipe
    5

    My husband made this for dinner last night. As soon as my three year old put the first bite in his mouth he said, "WOW"! Now if that is not a glowing review, I don't know what is! Seriously this was so delicious!

  • Deviled Cauliflower Casserole Recipe
    5

    I put cheese into the roux to please my table. It was awes. And twice the heat plus chili flakes in the panko. Tastes like mac n' cheese with heat and everyone happy.

  • Loufa you are correct! This recipe contains no cheese, but does have devilish ingredients like mustard and cayenne pepper. The head note mentions cheese, but says to instead try this sans-cheese version. And as mtomto says below, by all means add cheese or more cayenne if you please! Amy Wisniewski Assoc. Food Editor

  • I re-read Amy's notes above the ingredients list and wanted to ask this: isn't a baked dish made with a creamy cheese sauce called "au gratin"? Deviled dishes imply that the sauce is spicy (usually containing mustard and other highly spiced ingredients). Or are these terms interchangeable?

  • So if you folks want cheese, add some. Recipes are made to be followed--and "broken".

  • Okay, I re-read and now understand that the sauce is spicy, not cheesy. Guess I was looking forward to the cheese.....

  • Cheesy sauce? With no cheese in the recipe? That's unique. And weird.

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