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Twice-Baked Cauliflower Recipe

This twice-baked cauliflower recipe offers you a healthy, comforting side dish packed with flavor and fiber. Let’s see how it’s made.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: how to make twice baked cauliflower, twice baked cauliflower, twice baked cauliflower recipe
Servings: 4 servings
Calories: 123kcal
Author: Luna Regina

Ingredients

  • 16 oz cauliflower cut into florets or chopped
  • 1/2 tbsp unsalted butter
  • 1 tsp garlic minced
  • 2 tbsp all-purpose flour
  • 1 cup unsalted chicken broth
  • 1/4 cup whole milk
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1.5 oz cheddar cheese shredded
  • 0.25 oz bacon pan-seared, chopped
  • 2 tbsp scallions chopped
  • 1/2 tsp black pepper

Instructions

  • Cook the cauliflower: Before you start, preheat the oven to 425°F. Add about 1 inch of water to a large pot. Place a steamer basket in the pot and bring to a boil. Add 16 oz cauliflower florets and steam for 15 minutes, covered with a lid.
    Step 1: Cook the cauliflower.
  • Pulverize the cauliflower: Once cooked, transfer the cauliflower to a bowl and blend with an immersion blender. (If you don’t have one, use a regular blender or food processor).
    Step 2: Pulverize the cauliflower.
  • Make a roux: In a small saucepan over medium-low heat, add 1/2 tbsp unsalted butter and 1 tsp minced garlic. Stir constantly for 30 seconds or until fragrant. Add 2 tbsp all-purpose flour and stir to mix it evenly with the melted butter.
    Step 3: Make a roux.
  • Make the bechamel sauce: Add 1 cup unsalted chicken broth, 1/4 cup whole milk, 1/4 tsp salt, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Turn the heat up to high and whisk constantly until the sauce boils. Continue to whisk and cook for another 2 minutes to thicken the sauce before turning off the heat.
    Step 4: Make the bechamel sauce.
  • Bake the cauliflower: Add the cauliflower purée to the bechamel sauce. Mix evenly before transferring the mixture to a small, rectangular baking dish. Smooth out the top and sprinkle with 1.5 oz shredded cheddar cheese and 0.25 oz chopped bacon. Transfer the baking dish to the oven and bake for 10 minutes.
    Step 5: Bake the cauliflower.
  • Garnish and serve: Once baked, remove from the oven and sprinkle with 2 tbsp chopped scallions and 1/2 tsp black pepper. Allow to cool a bit before serving.
    Step 6: Garnish and serve.

Nutrition

Serving: 1serving | Calories: 123kcal | Carbohydrates: 11g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 297mg | Potassium: 420mg | Fiber: 3g | Sugar: 3g | Vitamin A: 56IU | Vitamin C: 56mg | Calcium: 127mg | Iron: 1mg