Escalloped Cauliflower
Nutritious cauliflower is the star of this creamy, filling, fall side dish.
Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Recipe Created By: Charlyn Fargo
Featured In: Tennessee Home & Farm
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Recipe Created By: Charlyn Fargo
Featured In: Tennessee Home & Farm
Ingredients
- 1 large head cauliflower
- 6 tablespoons butter
- 3 tablespoons onion, minced
- 8 ounces fresh mushrooms, sliced
- 3 tablespoons flour
- ½ teaspoon salt
- ½ teaspoon paprika, plus additional for topping
- 1 ¼ cups milk
- 1 cup cheddar cheese, grated
- 1 teaspoon Worcestershire sauce
- ½ cup Parmesan cheese, grated
Instructions
- Heat oven to 350 degrees.
- Break cauliflower into florets, and cook in a small amount of water in saucepan until crisp-tender. Drain and place in shallow 8-inch casserole dish.
- Melt butter in skillet, and cook onions and mushrooms until onions are translucent. Stir in flour, salt and paprika. Stir in milk and Worcestershire sauce; add cheddar cheese. Cook, stirring constantly, until sauce thickens.
- Pour sauce over cauliflower, and sprinkle with Parmesan cheese and additional paprika. Bake for 25 minutes or until bubbly.