Creamed Cauliflower
This easy creamed cauliflower is made with tender cauliflower florets tossed in a rich and creamy Parmesan sauce. It’s a simple cauliflower side dish that’s ready in less than 30 minutes. It’s a great side dish for Thanksgiving, Christmas, or other holiday meals.
Lately I’ve been craving creamed spinach and creamed corn, two of my favorite sides for Thanksgiving and Christmas. And that led me to the idea for this creamed cauliflower recipe.
The cauliflower is cut into bite-sized pieces and cooked until tender. It’s then mixed in a cream sauce and melted parmesan cheese. The result is a creamy side dish as tasty as the more traditional spinach and corn versions.
Ingredients
- Cauliflower
- Chopped onion
- Minced garlic
- Butter
- All-purpose flour
- Whole milk
- Heavy cream
- Ground nutmeg
- Parmesan cheese
- Chopped parsley
- Salt and pepper
Cauliflower: A medium-sized head of cauliflower is enough for this recipe. You will need to break it down into florets and then cut them into bite-sized pieces.
Onion and garlic: These are mixed into the cream sauce to add flavor.
Butter: This adds richness and also is combined with the flour to make the roux.
Flour: All-purpose flour is mixed with the butter to create the roux that thickens the sauce.
Milk and cream: These are the base of the sauce. For the best creamy sauce, use whole milk with the cream.
Nutmeg: There is just a little bit in the sauce and it adds a hint of flavor that balances out the richness of the sauce.
Parmesan: Freshly grated Parmesan works best so the sauce is nice and creamy.
Parsley: I like to add chopped fresh parsley for garnish for freshness and color.
How to Make Creamed Cauliflower
- The cream sauce starts with a flour and butter roux, which is used to thicken the sauce.
- Finely chopped onions and garlic are added to build flavor into the sauce.
- Milk and heavy cream are then stirred in to create the cream sauce.
- The cream sauce is seasoned with salt, pepper and a dash of nutmeg.
- Parmesan cheese is also melted into the sauce to add more flavor to the sauce.
- Finally, the steamed cauliflower is mixed in and simmers in the sauce for a few minutes so that the flavors of the sauce get absorbed into the cauliflower.
- To add some color, I added fresh parsley and more fresh ground pepper before serving.
This easy side dish comes together in less than 30 minutes. It’s a fun way to enjoy cauliflower and a little different than the traditional creamed side dishes.
More Cauliflower Side Dishes
- Cauliflower “Mac and Cheese”
- Parmesan Mashed Cauliflower
- Cauliflower Gratin
- Crispy Smashed Cauliflower
Creamed Cauliflower
Ingredients
- 1 medium head cauliflower, cut into bite-sized florets
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1/4 cup butter
- 1/4 cup all purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- pinch of ground nutmeg
- salt and pepper, to taste
- 1/2 cup grated parmesan cheese
- 1 tsp fresh parsley, finely chopped
- fresh ground black pepper
Instructions
- Steam cauliflower until tender. Drain and set aside.
- In a large skillet, melt butter at low heat. Stir in flour and mix until smooth paste forms (this is the roux). Add in onions and garlic and increase heat level to medium. Cook until onions are transparent. Slowly add in milk and heavy cream. Stir until roux disappears evenly into the milk and a thick, smooth cream sauce forms.
- Season sauce with nutmeg, salt and pepper.
- Add in cheese and stir until melted.
- Add cauliflower into the sauce and bring sauce to a simmer for a few minutes. Stir occasionally so that all the cauliflower gets coated in the sauce. The sauce will thin out slightly because of the moisture in the cauliflower. If you feel your sauce is still too thick, add in another 1/4 cup to 1/2 cup milk. If you feel your sauce is too thin, you can add in a little more cheese.
- Dish out creamed cauliflower. Garnish with parsley and fresh ground pepper. Serve while hot.
Wow came out great but i am by myself and it was a lot of the resipie to eat by myself. I read I can’t refreeze this what a bummer since its a large portion for one person.
Thank you for this one. If I can’t freeze it It is pretty much a waste for me but if I go and make it again it will be for a food club I am in, This is so well done and I thank you for all of your work.
The Cat
We’re so glad you loved this recipe!
This came out so Great! can i freeze the left over? please let me know if you have the time,
Great Recipe! Thank you so much!
We’re so glad you enjoyed the recipe! We don’t recommend freezing creamed cauliflower because of the sauce. It won’t freeze well.
This was eye rolling good
I used purple cauliflower instead and probably doubled the milk and heavy cream bcz I like it extra creamy.
Thank you for sharing your experience with this recipe! We’re so glad you loved it!
Can you freeze cauliflower recipes?
It depends on the recipe – some can be frozen, but we don’t recommend freezing creamed cauliflower because of the sauce. It won’t freeze well.
Very tasty!
I’m so glad you liked it!
Very good. I used 2 cups of half and half and used whole wheat flour. I think next time I make it, I will soften the onions and garlic in the butter first and then add the flour. Also, I added some cayenne pepper to give it a little kick.
I’m glad it worked out for you!
This might make a quick and tasty dish to bring to an office potluck. Would it reheat well in a microwave?
Like many other creamed recipes, the cream will get a little lumpy and may separate when you reheat it so it is best to serve for a party on the same day it is made.