Cheesy Cauliflower Casserole with Garlic Panko Topping
Cheesy Cauliflower Casserole with Garlic Panko Topping | Kikkoman® Panko Bread Crumbs are a versatile ingredient for just about any dish, including this elegant vegetable side that’s perfect for the upcoming holidays! Combine the roasted cauliflower with a cheesy sauce, and top it all off with a breaded topping for a vegetarian side to pair with any Sunday roast or oven-roasted turkey. Include it in your dinner menu on Thanksgiving or Christmas!
For Cauliflower Casserole 2 pound head of cauliflower, broken into bite sized florets 2 tablespoons olive oil 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 ½ cups 2% milk ½ teaspoon dried thyme 1 teaspoon dried minced onion 1 teaspoon salt ¼ teaspoon black pepper ½ cup grated parmesan cheese ½ cup shredded gruyere cheese ½ cup shredded white cheddar cheese
For Panko Topping ¾ cup Kikkoman® Panko Bread Crumbs 2 tablespoons unsalted butter, melted ½ teaspoon garlic powder ½ teaspoon salt ⅛ teaspoon black pepper 2 tablespoons minced chives
Preheat oven to 425ºF and spread cauliflower in the bottom of a lightly greased 9x11 oven-safe baking dish. Drizzle with olive oil and toss to coat. Roast for 10 minutes. Stir cauliflower and roast 10 minutes longer. Remove cauliflower from oven and set aside.
Heat 3 tablespoons of butter over medium heat in a sauté pan. Gradually whisk in flour to create a roux. Slowly add milk, whisking continuously to avoid lumps. Stir in thyme, dried onion, salt and pepper. Bring sauce to a simmer and reduce heat to low. Simmer for 3-5 minutes, until sauce is thick.
Turn heat off and stir in parmesan, gruyere and cheddar cheese until completely melted.
Pour cheese sauce evenly over cauliflower. Stir together melted butter, panko, garlic powder, salt and pepper. Sprinkle panko mixture over cheese sauce and bake for 5-7 minutes or until panko is golden brown. Serve hot, topped with chives.