“Your cauliflower is good, Mummy!“
I literally could not believe my ears when my four year old said this to me after trying this Two Cheese Cauliflower Bake ... 😳 After years of turning up her nose at cauliflower prepared any which way, this is the one that turned her opinion around. I’m so happy! 🥳
Being a cauliflower lover myself, I can never fathom why so many kids (and grown ups!) hate it. But if anything will convince you, it’s this creamy, herby recipe with panko breadcrumbs for some substance and not only Parmesan, but also mozzarella for that awesome cheese pull.
Serves 2-3 as a main and 3-4 as a side dish
1 head cauliflower, cut into medium sized florets
2 cups heavy cream
2 tbsp + 1 tbsp freeze dried Italian Seasoning
1 1/2 tsp salt
1/2 cup Parmesan, freshly grated
1/2 cup panko breadcrumbs
1 ball (125 g) mozzarella, cut into small cubes
Preheat oven to 425 F (220 C). Arrange the cauliflower florets in a single layer in a casserole dish.
In a bowl, combine the heavy cream, 2 tbsp of Italian Seasoning and the salt, mixing well. Pour over the cauliflower.
Mix the panko breadcrumbs and the Parmesan together and sprinkle evenly over the cauliflower and cream.
Place the mozzarella in a small bowl, add 1 tbsp of Italian seasoning and mix together with your fingers until the mozzarella is coated with seasoning. Spread the mozzarella cubes evenly over the top of the Parmesan/panko mixture.
Place in the oven and bake for 20 minutes covered with foil, and 20 minutes without foil, until golden brown and bubbly.