Double-Roasted Cauliflower in Cheese Sauce
with Walnut Gratin
This cauliflower casserole will be the crowning glory of your holiday table! The florets are first roasted for added depth and flavour, then smothered in a rich, cheesy sauce before topping them off with a walnut parmesan gratin that brings delectable, crunchy goodness to every bite!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Cauliflower, florets
1 tsp
Garlic Salt
(Contains Sulphites)
7 g
Parsley
2 tbsp
All-Purpose Flour
(Contains Wheat)
237 mL
Cream
(Contains Milk)
1 cup
White Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Dijon Mustard
(Contains Mustard)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
56 g
Walnuts, chopped
(Contains Tree nuts)
4.5 tbsp
Unsalted Butter
(Contains Milk)
1 tsp
Smoked Paprika
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. Prep and cook this add-on side, during the cooking intermission indicated in the timeline (after salad is done).Cut cauliflower into bite-sized pieces. Add cauliflower, half the garlic salt, half the smoked paprika and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender, 16-18 min.
While cauliflower roasts, open one side of the package of walnuts. Using a rolling pin or heavy-bottomed pot, crush walnuts in their package until broken into small crumbs (or finely chop if you prefer). (TIP: If you have a food processor, add walnuts to the bowl of the processor and pulse a few times.) Finely chop parsley. Grease an 8x8-inch baking dish with 1/2 tbsp butter.
Heat a medium pot over medium-high heat. When hot, add 2 tbsp butter, then swirl the pot until melted. Transfer melted butter to a medium bowl. Add panko to the bowl, then stir to coat. Add walnuts, Parmesan and parsley, then stir to combine.
Heat the same pot over medium. Add 2 tbsp butter, then swirl the pot until melted. Sprinkle flour over top of melted butter. Cook, stirring constantly, until golden, 1-2 min. Whisking constantly, slowly add cream, until no lumps remain. Cook, stirring occasionally, until slightly thickened, 3-5 min. Stir in Dijon, cheddar and remaining garlic salt. Cook, stirring constantly, until cheese melts. Season with salt, to taste.
Transfer roasted cauliflower to the prepared 8x8-inch baking dish and arrange in a single layer. Pour cheese sauce evenly over top. Set aside until it's time to bake. (NOTE: If you're cooking the Classic Box, set aside until the 1 hr 30 min mark. If you're cooking the Gourmet Box, set aside until the 1 hr 55 min mark.)
When it's time to bake, top cauliflower and cheese sauce with gratin topping, then sprinkle with remaining smoked paprika. Bake in the middle of the oven until topping is golden-brown, 18-20 min. Let rest for 5 min before serving.
