Cheesy Cauliflower Au Gratin
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- salt and pepper to taste
- 1/3 cup milk
- 1 tsp italian seasoning
- 1/2 tsp garlic powder
- 1 tsp worcestershire sauce
- 4 tbsp butter melted
- 11/2 cups cheddar cheese shredded
- 8-10 cup cauliflower florets (i used 11/2 large cauliflower
- 1 (10oz) can condensed cheese soup
- 11/2 cups panko style bread crumbs (found in the asian isle)
- Carbohydrate 1.60473733442604 g
- Cholesterol 89.2312500703497 mg
- Fat 28.9349915225326 g
- Fiber 0.0308099997520447 g
- Protein 18.4211425155202 g
- Saturated Fat 18.3822500143209 g
- Serving Size 1 1 Serving (87g)
- Sodium 499.732291022846 mg
- Sugar 1.573927334674 g
- Trans Fat 1.59952550121629 g
- Calories 339 calories
Preheat oven to 325 degrees F.Lightly grease a 9" x 13" casserole dish. Fill the casserole dish with the cauliflower florets, set aside.In a separate bowl whisk together the cheese soup, milk, worcestershire sauce, garlic powder, and salt and pepper until smooth. Pour over the cauliflower florets. Cover the dish with tin foil and bake for 1 hour.Remove dish from oven after 1 hour, turn heat up to 425 degrees F. While oven is heating, remove foil from casserole and gently stir the cauliflower to evenly coat in the cheese sauce. (the sauce will be thin).Evenly cover the cauliflower with the shredded cheddar cheese.In a separate bowl combine the melted butter, panko crumbs, italian seasoning, and salt and pepper (to taste). Stir till combined and the crumbs are evenly buttered. Spread over the casserole dish.Bake at 425 F for 25-30 minutes. The crumbs should be golden brown, and the cheese should be bubbly all over. Let sit for 5-10 minutes before serving. Enjoy!
