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Swiss Cheesy Cauliflower

Swiss Cheesy Cauliflower

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Brenda

Brenda

This is my family's favorite way to prepare cauliflower! The creamy cheese sauce adds great flavor to this vegetable. Cheddar cheese can also be substituted in place of the Swiss. Kids even like this dish! Easy, with minimal ingredients.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 397 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
  2. Place the cauliflower in a saucepan with enough water to cover. Bring to a boil and cook 5 minutes, or until tender but crisp.
  3. In a separate saucepan, melt the butter over medium heat and gradually mix in the flour, salt, and milk. Bring to a boil, remove from heat, and mix in the Swiss cheese until melted. Spread about 1/4 cup of the melted Swiss cheese mixture in the bottom of the prepared baking dish. Place the cauliflower in the dish, and top with the remaining cheese mixture.
  4. Bake uncovered 20 to 25 minutes in the preheated oven, until bubbly.
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Reviews

KJENSKY
10

KJENSKY

7/13/2005

If it's too bland, throw some dry mustard in with the flour at the beginning and sprinkle some paprika on top after baking. My kids ate this, so it automatically gets a higer mark from me.

LINDA MCLEAN
8

LINDA MCLEAN

4/27/2005

I too must agree that the sauce alone was a bit bland. Don't know what the first reviewer meant about the dish not needing the milk and flour. That's how you start any cheese sauce. Anyway, I added garlic and onion powders and black pepper and it was still rather uninteresting so I thought about what it is that makes fondue so tasty. In my opinion it's the wine. With that addition it turned out nicely. Thanks Brenda for a good start!

Nick
5

Nick

9/18/2008

Just like my nan used to make, although i did add salt and more cheese and a bit of mustard to the sauce, and extra cheese on top, cause i love cheese.

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