Bite-sized cauliflower florets are cooked in a creamy, cheesy sauce. It’s similar to creamed spinach or creamed corn but with cauliflower. A great side dish for the holidays!
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 a cauliflower version.
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.
How to Make the Cream Sauce
- 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 cooked 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.
- 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
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.