Cauliflower Cheese Casserole

Homemade Cheese Sauce

  • 1/4 cup Butter, Plus Additional for Greasing Pan
  • 1 clove Garlic, Minced
  • 1/4 cup All-Purpose Flour
  • 1 1/2 cups Chicken Stock
  • 1 1/2 cups Milk
  • 3 1/2 cups Cheddar Cheese or Gruyere, Grated


  • 2 large heads Raw Cauliflower or 1 Broccoli and 1 Cauliflower
  • 1 cup Panko Bread Crumbs
  • 2 tablespoons Butter, Melted
  • 1/2 Tablespoon of Parmesan
  • 1 teaspoon of Parsley

Preheat oven to 375 degrees. Butter a 9″x13″ pan, and set it aside.

Melt butter in a pan. Stir in garlic until fragrant for about 30 seconds. Sprinkle flour over the top and whisk to coat. Cook flour mixture for about a minute while stirring.

Slowly stir in chicken stock to prevent lumps and then milk. Bring to a simmer and cook until thickened about 3 minutes. Remove from heat and stir in 2 1/2 cups Grated Cheese.

Place half of the cut Cauliflower or broccoli/cauliflower mix into buttered pan. Cover with half of the cheese sauce. Then repeat with remaining broccoli and cheese sauce. Sprinkle with the remaining 1 cup of grated cheese.

In a small bowl mix together panko bread crumbs with 2 tablespoons melted butter. Sprinkle panko crumbs, along with the Parmesan and Parsley, evenly over the top of the casserole.

Bake for 25-30 minutes, until veggies are tender and the top is lightly browned.

Allow to cool for 5-10 minutes before serving.