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  • Prep-time: / Ready In:
  • Makes 8 cups

This striking baked cauliflower side dish will be a hit for any holiday spread, potluck, or Sunday night supper. With its cheesy sauce, fork-tender veggies, and crispy toppings, this dish is a satisfying blend of textures and flavors. If you like, you can substitute broccoli for some or all of the cauliflower.

Creamy White Cauliflower Side Dish Topped with Almonds, Bread Crumbs


  • 8 cups cauliflower florets (2 lb.)
  • 1 small onion, chopped (¾ cup)
  • 3 cloves garlic, minced
  • 1¼ cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • 3 tablespoons nutritional yeast
  • 2½ tablespoons lemon juice
  • 4 teaspoons white whole wheat flour
  • 4 teaspoons Dijon-style mustard
  • 2 tablespoons chopped fresh Italian parsley
  • Ground white pepper, to taste
  • ½ cup whole wheat panko bread crumbs
  • ¼ cup sliced almonds


  1. Preheat oven to 375°F. Place cauliflower and onion in a steamer basket in a Dutch oven. Add water to Dutch oven to just below basket. Bring to boiling. Steam, covered, about 8 minutes or just until tender. Transfer to a 2-qt. baking dish.
  2. For sauce, in a small saucepan cook garlic in 2 Tbsp. water over medium about 3 minutes or until tender, stirring occasionally. In a blender combine cooked garlic and the next five ingredients (through mustard); cover and blend until smooth. Return to saucepan. Cook and stir about 8 minutes or until thickened and bubbly. Stir in parsley. Season with white pepper. Pour sauce over cauliflower in baking dish.
  3. Sprinkle panko and almonds over cauliflower. Bake, uncovered, about 20 minutes or until heated through. To transport, cover dish and place in an insulated carrier with a hot pack.

Comments (4)

(5 from 3 votes)
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Abigail Harman1 week ago
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Fantastic recipe – love it. Thank you F&K for sharing this x

Jill2 weeks ago
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This one is definitely a keeper! The sauce is so delicious I may try it on some pizza as well.

Jessica3 months ago
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This was a slamdunk for me. I loved the creaminess of the sauce and really appreciated how low key the prep was. I customised it a bit: instead of the almonds and parsley, I used leftover croutons and green onions tossed in olive oil. Same crunch and greenery and I had those things in my cupboard. Thank you very much for the recipe.

Connie4 months ago
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Yum !!

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