Creamy Parmesan Cauliflower Casserole
Equipment
- Large baking dish,
Ingredients
- 2 cauliflowers cut into florets
- 1 cup heavy cream
- 1/3 cup butter
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Blanch the cauliflower florets in salted water for a few minutes until slightly tender.
- Drain well.
- In a large baking dish, spread the blanched cauliflower florets evenly.
- Pour the heavy cream over the cauliflower, ensuring all florets are coated.
- Melt the butter and drizzle it over the cauliflower.
- Sprinkle the breadcrumbs and grated Parmesan cheese evenly over the cauliflower.
- Season with salt and pepper to taste.
- Bake in the preheated oven for 20 minutes, or until the top is golden brown and the cauliflower is tender.
- Serve the creamy Parmesan cauliflower casserole hot as a comforting side dish.
Notes & Wine Advice
Wine Advice:
This creamy cauliflower casserole pairs well with a crisp white wine such as Sauvignon Blanc or a light-bodied red wine like Pinot Noir. The wine’s acidity complements the richness of the cream and Parmesan cheese, balancing the dish’s flavors.Nutrition values
Calories: 320 kcal | Carbohydrates: 12 g | Protein: 8 g | Fat: 27 g | Sugar: 4 g