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Creamy Vegetarian Cauliflower Casserole with cheese

Cauliflower, cheese and gluten free bechamel sauce make the best creamy and cheesy French side dish.
5 from 3 votes
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side Dish
Cuisine French
Servings 4 servings
Calories 378 kcal


  • 1 head cauliflower or 2.2 pounds (1kg) frozen cauliflower florets
  • 50 cl Bechamel sauce (click here to see the recipe)
  • 150 g grated cheese of your choice (gruyère, emmental, cheddar, ossau-iraty...)
  • 1 garlic clove minced
  • Pinch of salt
  • Pepper to taste


  • Preheat oven to 355° F (180°)
  • Cut head cauliflower into florets, rince them.
  • Cook the cauliflower florets for 5 minutes (7 minutes if you are using frozen cauliflower straight out of the freezer) in a large pot of boiling salted water.
  • Drain cauliflower and transfer it to a baking dish.
  • Add minced garlic to the Bechamel sauce and pour the Bechamel sauce over the cauliflower. Add salt and pepper to taste.
  • Add grated cheese all over the cauliflower, bake for about 30 minutes and voilà! Serve warm.
    Bon appétit!


Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition facts per serving

Calories: 378kcalCarbohydrates: 34gProtein: 17gFat: 21gSaturated Fat: 9gCholesterol: 39mgSodium: 1004mgPotassium: 563mgFiber: 6gSugar: 3gVitamin A: 378IUVitamin C: 71mgCalcium: 943mgIron: 2mg
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