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Creamy Garlic Parmesan Cauliflower Bake - Comforting, Easy, and Flavor-Packed

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large head of cauliflower (about 2 to 2.5 pounds), cut into bite-size florets
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced (or more if you love it)
  • 3 tablespoons all-purpose flour (or a 1:1 gluten-free blend)
  • 1 1/2 cups whole milk (or half-and-half for richer sauce)
  • 1/2 cup low-sodium chicken or vegetable broth
  • 3/4 cup freshly grated Parmesan cheese, plus extra for topping
  • 1/2 cup grated mozzarella (for melt and stretch)
  • 1/4 teaspoon ground nutmeg (optional but lovely)
  • 1 teaspoon Dijon mustard (adds depth without tasting “mustardy”)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley (optional, for garnish)
  • Olive oil or butter for greasing the baking dish

Method
 

  1. Prep and preheat: Heat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or similar casserole pan.
  2. Par-cook the cauliflower: Bring a large pot of salted water to a boil. Add florets and cook 3–4 minutes until just tender but still firm in the center. Drain well and set aside. For less water, you can steam instead.
  3. Make the roux: In a medium saucepan over medium heat, melt the butter. Add garlic and cook 30–60 seconds until fragrant, not brown. Sprinkle in the flour and whisk for 1–2 minutes to form a smooth paste.
  4. Build the sauce: Slowly whisk in the milk, then the broth, smoothing out any lumps. Keep whisking until the sauce gently simmers and thickens, 3–5 minutes.
  5. Add the flavor: Stir in Parmesan, mozzarella, nutmeg, Dijon, salt, and pepper. Taste and adjust seasoning. The sauce should be well-salted and garlicky.
  6. Combine: Add the drained cauliflower to the baking dish. Pour the sauce over and toss gently to coat. Spread into an even layer.
  7. Top and bake: Sprinkle a little extra Parmesan over the top. Bake 18–22 minutes until bubbling at the edges.
  8. Optional broil: For a deeper golden crust, switch to broil for 1–2 minutes. Watch closely to avoid burning.
  9. Rest and serve: Let it sit 5 minutes so the sauce sets slightly. Garnish with parsley and serve warm.