Reinventing cauliflower: Creamy delight without breadcrumbs
Traditional baked cauliflower with a crispy, golden breadcrumb sautéed in butter is a classic that is hard to resist. However, in my kitchen, I discovered a simple way to give this dish a new flavour and texture dimension without using breadcrumbs. The secret is that a rich, creamy cheese sauce envelops the tender cauliflower florets, creating a hearty and incredibly aromatic dish.
Baked cauliflower is a dish that completely changed my perspective on vegetables. I gave up traditional breadcrumbs with butter and created a much tastier version—creamy, filling, yet light. This recipe surpasses the classic.
Baked cauliflower – creamy, aromatic, and no breadcrumbs
I only ate cauliflower in one way: boiled and sprinkled with breadcrumbs, sautéed in butter. That's how my mum and grandma made it, so I didn’t question this tradition for long. Until one day, I decided to make a change. Instead of breadcrumbs—cheese, instead of butter—a delicate cream-and-egg sauce. The result? Baked cauliflower that everyone who tries it loves.
Recipe for baked cauliflower – step by step
Ingredients:
- 1 medium-sized cauliflower,
- 300 grams of cheese (I use 200 grams of Gouda for the sauce + 100 grams on top),
- 1 small onion,
- 400 ml of cream 18% for soups and sauces,
- 100 ml of milk,
- 2 eggs,
- 1 tablespoon of dried Provençal herbs,
- Salt and black pepper to taste.
How I prepare baked cauliflower:
- I thoroughly wash the cauliflower, remove the leaves, and divide it into florets.
- I bring water with a level teaspoon of salt to a large pot to boil. I add the cauliflower and cook for 5 minutes after it returns to the boil. After this time, I remove the florets and leave them to cool.
- Meanwhile, I peel the onion and slice it thinly. I grate the cheese on a coarse grater—200 grams will be added to the sauce, and 100 grams will be left for the top.
- I combine 400 ml of cream, 100 ml of milk, and crack two eggs in a bowl. I mix everything thoroughly with a whisk until smooth.
- I add the grated cheese (200 grams), sliced onion, and spices: salt, pepper, and Provençal herbs. I mix everything gently.
- In an ovenproof dish, I arrange the cauliflower florets. I pour the prepared cheese sauce over them.
- I sprinkle the remaining 100 grams of cheese on top and add more Provençal herbs.
- I place the dish in an oven preheated to 180°C and bake for about 40 minutes, until the cheese is browned and forms a golden, appetising crust.
Why choose baked cauliflower in this version?
This baked cauliflower is the perfect dish for those who want to eat deliciously but not necessarily heavily. I don’t use breadcrumbs or frying—everything bakes in the oven, and the creamy sauce adds an exceptional taste and texture to the dish. It's a great option both as a standalone dish and as a side for dinner.
Moreover, this recipe can be modified. Sometimes I add a bit of garlic for extra sharpness or swap yellow cheese for Parmesan if I’m craving a more intense flavour. Once, I even tossed in a few mushroom slices—and it turned out fantastic.
