My family loved this dish, which had a light garlic-infused sauce and a crunchy panko crumb topping. I used a reduced fat cheese that tastes great! I reduced the butter with healthy Omega-3 olive oil and added herbs and aromatics, which yielded a creamy, flavorful sauce with perfectly cooked cauliflower that was slightly crunchy to the bite– and not mushy. Nobody will know that this isn’t a rich a decadent side dish!
I am not playing tricks on your eyes. This bubbly, rich cheese sauce is not loaded with as many fat grams as this dish could have. I can’t give you exact calories and fat grams (partly because I’m too lazy to calculate it with a software program), but I can tell you that this dish is flavorful– and it just might turn a cauliflower hater into a new believer.
Roasted cauliflower is also a family favorite, but I had an idea. I remembered that I finally found a reduced-fat cheese that was highly recommended by Cook’s Illustrated— and I trust them, wholeheartedly. I had never heard of Cabot cheese, but I finally found it at Whole Foods. I’ve been skeptical of most reduced-fat cheeses, mainly because they have a weird texture. This night, I decided to see if I could create a cheese sauce that didn’t have whole milk or heavy cream and tons of butter…
NOTE: The topping might have been even more golden, had I broiled it at the end for a minute or so. I also wish I had cut some fresh thyme as a pretty garnish, and to perfume the panko crumbs..next time…
How I wish I had made double this– my husband went in for seconds. So did I. Of all nights, my son showed up and polished off the rest. He raved about it. I have plans for this sauce– I see Mac ‘N Cheese with this sauce, with some broccoli and topped by panko crumbs… and we’ll have far less guilt eating this, than the traditional stuff loaded with fat grams that are unspeakable! I know that this side dish is going to be made again, and again. I hope you can find the Cabot cheese where you live. It fooled me into thinking it was the real deal for regular cheese.
Cheesy Cauliflower Bake with Crunchy Panko Crumbs – made Lite!
Ingredients
For the sauce:
- 1 medium head cauliflower cut into small florets
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 tablespoons flour
- 1/2 cup reduced-fat cheddar cheese* grated; (highly recommended brand is Cabot Cheese)
- 3/4 cup 1% milk
- 3/4 low-sodium chicken stock
- 1 small garlic clove minced
- 1 teaspoon dried or fresh thyme fresh is best
- 1/8 teaspoon cayenne optional
- 1/2 teaspoon Dijon mustard or dry mustard powder
- Kosher salt & fresh cracked black pepper to taste
For the topping:
- 3/4 cup Japanese Panko Crumbs
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F.
- Cut the cauliflower into even-sized florets, rinse and drain. Microwave in a bowl, with about 1" of water, covered in plastic wrap (or a lid) for 3-5 minutes (depending on your microwave power). Remove the plastic wrap and set aside– you want the cauliflowers to be slightly crunchy.
For the sauce:
- Melt the butter and olive oil on medium heat. Whisk the flour and cook for 1-2 minutes, until it becomes very thick. Add the milk and continue whisking– the sauce should still be very thick.
- Add the minced garlic. Add the chicken stock, a little at a time, until the sauce is has thinned out enough to be "pourable". Reduce the heat to low and add the grated cheese, stirring until it is completely melted. Add the thyme, then season, carefully, with salt & pepper, mustard and cayenne pepper(if desired). Give the sauce one final taste, and adjust the final seasonings to your preference.
For the topping:
- In a small bowl, drizzle enough olive oil to slightly moisten the panko crumbs (regular bread crumbs are okay, but panko crumbs are much crunchier, and combine with a fork. Set aside. You can also add some additional thyme to the topping if you love that herb!
Assembly:
- Pour the cauliflower into a casserole dish (or individual ramekins). Carefully pour and distribute the cheese sauce, evenly. Sprinkle the panko crumbs on top.
- Bake at 350°F for about 20-25 minutes, or until lightly golden and bubbly.
- You can broil the topping for 1 minute (keep an eye on it) if desired.
Notes
I am having a huge love affair with cauliflower these days but am kind of put off by the full fat cheesy calories! I will be trying this version very soon as it looks heavenly.
My goodness…that looks so good. Nearly 10 p.m. and I am getting hungry again just looking at it. Well done, I have all the ingredients and will go out and get the light cheese.. .a perfect dish for these rainy days.
Cauliflower is not something I'm usually drawn to, but this side dish looks heavenly.
I don't know why I don't eat cauliflower very much. More like NEVER, but I should. This looks really tasty Deb!
Perfect dish–I love cauliflower and your lighter sauce is wonderful . Panko is the best! 😉
yummy! i adore roasted cauliflower and my parents are big cabot cheese fans, so i will add this to the must-make list.
Looks fabulous and I love the fact that it's a healthier version too. Now I can have more, right?
We love cauliflower. I'm glad to know about Cabot cheese. I love their regular cheese.
Very nice bake. Great Cauliflower recipe. Thanks a lot for sharing your talent.
Thanks for cluing us into this reduced fat cheese! It's so hard to find one that is good quality.
This dish looks delicious.
I love this dish! My mom used to make it when I was a child and now it is a favorite with my children and grandchildren. I do like your lighter version…we have to save calories where we can. Now you've done it, my mouth is watering for cauli and cheese sauce.
Cabot makes some of the best cheese around and your cheesy cauliflower bake is proof. It looks absolutely delicious Debby! I could easily eat this for my main course:D
I love cauliflower. This looks like an incredible way to serve it! YUM!!!
Cabot cheese is an excellent cheese source. I have no doubt their reduced fat version is high-quality ( I have the same issues about low fat cheeses too).
I really like the cheesy cauliflower. The panko crumbs are always a nice addition as a topping as they are light and crunchy.
I am so making this! It looks great, and I think I can handle cauliflower in a sauce like that!
I'm definitely picking up some of that cheese, going to WF's this afternoon!
Cabot Cheese is located in Northern Vermont, and I was lucky enough to visit there a couple of years ago. It's a large producer that sources from a number of dairies in the state, and they offer a nice selection of various types and ages of cheese.
This must be so nutricious
Love it…I need to pick up some cauliflower when I go to the store tomorrow so I can try this out. Have fun with all your upcoming baking adventures. Maybe your son would be interested in some desserts Fedex'd 😉
I love to bake but no one around here eats it.
This recipe looks perfect.Glad you gave us the heads up on Cabot cheese. I have seen it but have always been sceptical. Now I can give it a try. Thanks for another perfect recipe.
I was just wondering what to cook with cauliflower … this is fab! I've seen Cabot cheese in my grocery store, so am gonna buy it next time. Me likey the cheese, u know that 😉
I love cauliflower… and that looks amazing! Mmm… cheesy and delicious!
I love this gratin!!
Isn't panko one of the greatest things ever invented?? This looks so so good! ~LeslieMichele
It looks good! Do you know what the ingredients are in the cheese that makes it low-fat? Are they "real" foods or something unpronounce-able? Thanks!
Dear Anonymous,
I don't eat "plastic cheese". Cabot Creamery is from Vermont, and top-rated by Cook's Illustrated. It's quality cheese, and I buy mine at Whole Foods…that tells you a lot. I'm very picky about what I feed my family– which is why I don't buy canned cream soups, frozen fake whipped topping nor processed foods. I hope this answers your question…you can google Cabot Cheese and ask their website your questions. I'm sure they'll be happy to answer in further detail.
Adding this to my wedding buffet!
This is a wonderful recipe that we were excited to share with our friends on our Facebook page. https://www.facebook.com/cabot Thanks for the inspiration and the lightened up version of a delightful dish!
Wow, that looks perfect.