Cheesy Cauliflower with Cauliflower Panko Topping

18 Dec
Cheesy Cauliflower with Cauliflower Panko Topping

Cheesy Cauliflower with Cauliflower Panko Topping

I’m doing a bit of experimenting with my cooking to help decide what I plan on making for the second round of the Diced! competition. Thank you so much to all who voted for me, as I made it to the second round at the top of the leaderboard. I couldn’t have done it without you!

This particular recipe uses two of the four required ingredients. You can probably figure out what one of them is. I won’t be posting my final recipe until it’s up for voting next round, but in the meantime I can share my experiments with you.

Riced Cauliflower

Riced Cauliflower

My husband made a ham for Sunday dinner, and asked if I could make one of the sides. Little did he know I had already planned on making this cheesy cauliflower dish, so it worked out perfectly. My original recipe for this includes mushrooms and doesn’t have a bread topping, but we didn’t have any mushrooms anyways so I just omitted them. (Which is just as well since my daughter doesn’t like mushrooms. She’s not a big fan of cauliflower either, but she’ll still eat it.)

When all was said and done, I think my experiment worked. That can be considered both good and bad, because now I have to decide whether I want to use this technique for the contest dish. So many decisions! But, in the meantime, here is a new side dish with an unusual but great topping:

Cheesy Cauliflower with Cauliflower Panko Topping

1 head cauliflower, broken into florets
1/4 cup Panko bread crumbs
3 tablespoons butter, divided
1/8 teaspoon paprika
2 tablespoons flour
1 cup milk
1 teaspoon yellow mustard
1 cup shredded cheddar cheese
Ground white pepper, to taste

Preheat oven to 375 degrees. “Rice” a couple of the cauliflower florets, using a grater, until you have about 1/4 cup of riced cauliflower. Add it to a small bowl or measuring cup, then add the 1/4 cup Panko bread crumbs. Melt one tablespoon of the butter with the paprika, then mix well into the cauliflower/Panko mixture. Set aside.

Riced Cauliflower and Panko

Riced Cauliflower and Panko

Cook the cauliflower to al dente, either by steaming, microwave, or pressure cooker. I’m a fan of the pressure cooker, as it takes hardly any time! When it’s done cooking, place it in a casserole dish and cover.

Meanwhile, add the butter to a saucepan over medium heat until melted. Add the flour, and stir until a paste is formed. Quickly pour in the milk, whisking until all the lumps are out and the sauce has thickened. Add the mustard, then stir in the cheddar cheese until it melts and the sauce starts to bubble. Add ground white pepper to taste.

Stirring in the Cheese to the Sauce

Stirring in the Cheese to the Sauce

Pour the cheese sauce over the cauliflower, then top evenly with the cauliflower/Panko mixture. Bake uncovered for about 20 minutes until the topping has browned lightly. Remove and serve immediately.

Cheesy Cauliflower Ready to Bake

Cheesy Cauliflower Ready to Bake

Download and Print this Recipe

Download and Print this Yummy Recipe!


2 Responses to “Cheesy Cauliflower with Cauliflower Panko Topping”

  1. richardmcgary December 19, 2013 at 9:27 pm #

    I see you have the comments back on or I finally found them again, whichever. I love cauliflower and cheese. The panko to give it a little texture takes this dish over the top. Love it. 🙂


    • anotherfoodieblogger December 20, 2013 at 10:21 am #

      Thank you Richard, I did have to go into my settings and fix it. I have no idea why they got turned off, it certainly wasn’t anything I did! And yes, this was delicious!


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