Cauliflower Casserole

Makes 6 servings

This casserole is simple to prepare yet elegant enough for entertaining.


6 cups cauliflower florets 1.5 L
1 tbsp butter 15 mL
2 tbsp all-purpose flour 25 mL
1/2 tsp dry mustard 2 mL
1 1/4 cups milk 300 mL
1 cup shredded Swiss or Cheddar cheese 250 mL
1/4 tsp salt 1 mL
1/4 tsp black pepper 1 mL
1/2 cup cornflakes crumbs 125 mL
2 tsp butter, melted 10 mL
  • Preheat oven to 375°F (190°C)
  • 11- by 7-inch (2 L) shallow baking dish, greased
    Make Ahead
    Casserole can be made up to 1 day ahead and refrigerated. Remove from fridge 30 minutes before baking and increase baking time by about 5 minutes.


Step 1
In a large saucepan, cook cauliflower in boiling water for 3 to 4 minutes or until just barely tender-crisp; drain and place in prepared baking dish.

Step 2
In another saucepan, melt butter over medium heat; stir in flour and mustard. Whisk in milk and cook, stirring constantly, until mixture boils and thickens. Remove from heat; stir in cheese. Add salt and pepper. Pour mixture evenly over cauliflower.

Step 3
In a small bowl, combine crumbs and butter; sprinkle over top of cauliflower mixture. Bake in preheated oven for 10 to 15 minutes or until heated through.


Replace the cauliflower with broccoli or use a combination of broccoli and cauliflower, if desired. 

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Calories / Calories 190
Fat / Lipides 9.8 g
Saturated / saturés 5.7 g
+ Trans / trans 0.4 g
Cholesterol / Cholestérol 29 mg
Sodium / Sodium 260 mg
Carbohydrates / Glucides 17.5 g
Fiber / Fibres 3.0 g
Sugars / Sucres 4.9 g
Protein Protéines 9.4 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
When cooking vegetables, use as little water as possible or steam them. Water- soluble vitamins are lost in cooking water. You can also use the water in which you cooked vegetables to make soups. Serve this side dish with Sesame Steak for a protein-rich meal. 
Dairy Farmers of Canada