Low Sodium Cheesy Cauliflower Bake

Indulge in the creamy, savory goodness of this Low Sodium Cheesy Cauliflower Bake, a healthier twist on a comfort food classic. Perfect for those watching their sodium intake, this dish features tender, bite-sized cauliflower florets enveloped in a velvety cheese sauce made with low sodium cheddar, unsweetened almond milk, and a touch of fragrant garlic and onion powder. A quick stovetop roux creates the base for the rich, yet heart-smart sauce, while a hint of paprika adds a pop of flavor and color to the bubbling baked top layer. Ready in under an hour, this easy casserole is ideal as a satisfying side dish or a light vegetarian main, boasting all the cheesy indulgence you crave without the extra salt. Garnished with fresh parsley and golden, bubbly cheese, it’s a crowd-pleaser that doesn’t compromise on wellness. Perfect for family dinners and potlucks alike, this nourishing bake will have everyone asking for seconds!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 large head Cauliflower
• 2 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 1.5 cups Unsweetened almond milk
• 2 cups Low sodium cheddar cheese, shredded
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Paprika
• 2 tablespoons Fresh parsley, chopped
• 0 Olive oil spray

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Trim the cauliflower, cutting it into bite-sized florets. Place the florets in a large pot of boiling water and cook for 5-7 minutes or until just tender. Drain and set aside.

Step 3

In a medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for 1-2 minutes to form a roux, ensuring it stays pale in color.

Step 4

Slowly whisk in the unsweetened almond milk. Bring the mixture to a gentle simmer and cook for 3-4 minutes, or until it begins to thicken.

Step 5

Remove the saucepan from the heat. Stir in 1 and 1/2 cups of the shredded low sodium cheddar cheese until melted and smooth.

Step 6

Add the garlic powder, onion powder, ground black pepper, and half of the paprika to the cheese sauce. Stir well to combine.

Step 7

Spray a baking dish with olive oil spray. Arrange the cauliflower florets evenly in the dish.

Step 8

Pour the cheese sauce over the cauliflower, ensuring all florets are well-coated.

Step 9

Sprinkle the remaining 1/2 cup of shredded cheese evenly on top, followed by the rest of the paprika.

Step 10

Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.

Step 11

Remove from the oven and let the cauliflower bake cool for a few minutes.

Step 12

Garnish with fresh chopped parsley before serving.

Nutrition Facts

Serving size	(1448.6g)

Amount per serving	% Daily Value*
Calories	1434.3

Total Fat 103.6g	0%
Saturated Fat 63.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 302.0mg	0%
Sodium 1849.0mg	0%
Total Carbohydrate 68.6g	0%
Dietary Fiber 19.2g	0%
Total Sugars 16.2g
Protein 77.2g	0%

Vitamin D 179.8IU	0%
Calcium 2464.4mg	0%
Iron 8.2mg	0%
Potassium 2957.6mg	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: 61.5%

Protein: 20.4%

Carbs: 18.1%