Low Carb – Diabetic Friendly Recipe
This Cauliflower Casserole Recipe is another delicious and easy-to-make cauliflower recipe that is sure to please your family and friends. Full of interesting flavors that taste so good! Great served with your favorite steak dinner. Also a great make-ahead casserole dish to serve when company is coming.
Also makes a great lunch treat with just the right amount of protein for your body to satisfy any diet you might be on.
Cauliflower Casserole Recipe and photo courtesy of Cindy Masterson-Roth and her blog, Just North of Wiarton & South of the Checkerboard.
- 1 large head cauliflower (about 3 pounds)
- 2 cups mushrooms, sliced
- 1/3 cup celery, finely-chopped
- 1/4 cup butter
- 2 tablespoons flour (all-purpose)
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1 1/4 cups milk
- 1 cup Cheddar cheese (mild or sharp - your choice), grated
- 1/2 cup bread crumbs or soda cracker crumbs
- 2 tablespoons butter, melted
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Preheat oven to 350 degrees. F. Lightly-butter a 1 1/2-quart baking dish.
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Wash the cauliflower and remove the tough outer leaves of the cauliflower and discard. Break cauliflower into small florets.
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Boil or steam cauliflower florets in water until just tender, about 4 to 6 minutes. Remove from heat and drain. Transfer the cooked cauliflower to the prepared baking dish; set aside.
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In a large frying pan over medium-high heat, melt the 1/4 cup butter and saute mushrooms and celery until tender, approximately 4 to 5 minutes. Blend in flour, salt, and mustard. Gradually stir in milk and cook until mixture comes just to a boil, stirring constantly. Add cheese and stir until melted. Remove from heat.
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Pour the cheese sauce over the top of the cooked cauliflower; set aside.
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In a bowl, combine cracker or bread crumbs with the 2 tablespoons melted butter; sprinkle mixture over the top of the casserole.
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Bake approximately 25 to 30 minutes or until the top is golden brown. Remove from oven and serve hot.
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Makes 4 servings.