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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

Ingredients

  • 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

Instructions

  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.

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Connie3 weeks ago
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Yum !!

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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