Cauliflower with Mushroom Cheese Sauce

Indulge in a comforting and flavorful dish with this Cauliflower with Mushroom Cheese Sauce recipe, perfect as a hearty side or a satisfying vegetarian entrée. Tender cauliflower florets are blanched to perfection, allowing them to soak up the creamy, velvety cheese sauce infused with golden sautéed mushrooms and garlic. A homemade roux forms the base of the sauce, enriched with milk and melted cheddar cheese for a smooth, luscious finish. The earthy mushrooms add depth, while a sprinkle of fresh parsley provides a vibrant touch. Ready in just 40 minutes, this crowd-pleaser pairs beautifully with roasted meats or a fresh side salad, making it a versatile addition to any table. Its rich flavor and effortless preparation make it the ultimate comfort food for weeknight dinners or holiday gatherings.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 head Cauliflower
• 200 grams Button mushrooms
• 3 tablespoons Unsalted butter
• 3 tablespoons All-purpose flour
• 2 cups Milk
• 1.5 cups Shredded cheddar cheese
• 2 cloves Garlic
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Olive oil
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Cut the cauliflower into bite-sized florets and rinse thoroughly under cold water. Set aside.

Step 2

Bring a large pot of salted water to a boil. Add the cauliflower florets and blanch for 4-5 minutes, until just tender. Drain and set aside.

Step 3

Finely chop the button mushrooms and mince the garlic cloves.

Step 4

In a skillet, heat the olive oil over medium heat. Add the chopped mushrooms and garlic, and sauté for 5-7 minutes, until the mushrooms are golden and any liquid has evaporated. Set the mushroom mixture aside.

Step 5

In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Cook the roux for 1-2 minutes, stirring constantly, until it turns light golden.

Step 6

Gradually whisk in the milk, ensuring there are no lumps. Cook the mixture for 3-5 minutes, whisking constantly, until it thickens.

Step 7

Reduce the heat to low and stir in the shredded cheddar cheese. Continue stirring until the cheese has fully melted and the sauce is smooth.

Step 8

Add the sautéed mushrooms and garlic into the cheese sauce, stirring to combine. Season with salt and black pepper to taste.

Step 9

Place the cooked cauliflower florets on a serving dish and pour the hot mushroom cheese sauce evenly over the top.

Step 10

Garnish with freshly chopped parsley, if desired, and serve immediately.

Nutrition Facts

Serving size	(1550.4g)

Amount per serving	% Daily Value*
Calories	1644.1

Total Fat 117.5g	0%
Saturated Fat 66.5g	0%
Polyunsaturated Fat 1.9g
Cholesterol 318.5mg	0%
Sodium 4574.9mg	0%
Total Carbohydrate 86.8g	0%
Dietary Fiber 15.7g	0%
Total Sugars 39.8g
Protein 80.0g	0%

Vitamin D 214.7IU	0%
Calcium 1994.9mg	0%
Iron 5.1mg	0%
Potassium 3341.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.3%

Protein: 18.6%

Carbs: 20.1%