Cheesy Baked Cauliflower
A creamy oven-baked cauliflower dish with a golden cheese topping
Yield
Serves 4–6
Oven Temperature
200°C (400°F)
Ingredients
Cauliflower
1 large head cauliflower
3 lemon slices
Fresh dill sprigs
Salt, to taste
Cheese Sauce
2 cups shredded cheese (mozzarella or a blend of cheddar and Monterey Jack)
1½ cups heavy cream or prepared thick béchamel sauce
2 garlic cloves, finely minced
½ teaspoon dried oregano or thyme
Black pepper, to taste
Instructions
1. Prepare the Cauliflower
Remove the outer leaves from the cauliflower and trim the stem.
Cut the cauliflower into evenly sized florets to ensure uniform cooking.
2. Cook the Cauliflower
Fill a large pot with water and add the lemon slices, dill sprigs, and salt.
Bring the water to a steady boil.
Add the cauliflower florets and cook for 5–7 minutes, until just tender when pierced with a fork. The cauliflower should remain firm and not soft.
Drain thoroughly and allow excess moisture to evaporate.
3. Arrange for Baking
Transfer the drained cauliflower to a lightly greased oven-safe baking dish.
Spread the florets evenly in a single layer.
4. Prepare the Sauce
In a mixing bowl, combine the heavy cream, minced garlic, dried herbs, and black pepper.
Stir until evenly blended.
5. Assemble the Dish
Pour the cream mixture evenly over the cauliflower.
Sprinkle the shredded cheese evenly across the surface, fully covering the cauliflower.
6. Bake
Place the dish in the preheated oven.
Bake for 15–20 minutes, until the cheese has melted completely and developed a lightly browned surface.
7. Serve
Garnish with fresh dill if desired.
Serve warm as a side dish or light main course.
Storage
Refrigerate leftovers in a covered container for up to 2 days
Reheat gently in the oven until warmed through
