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Creamy Cauliflower and Peas

Creamy Cauliflower and Peas

Combine vegetables with a gouda and white cheddar cheese sauce and top it with a buttery cracker topping to make Creamy Cauliflower and Peas.
Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

  • 1 head cauliflower, cut into 1-inch pieces
  • 1 small yellow onion, chopped
  • 1 cup green peas, frozen
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1 cup Gouda cheese, shredded
  • 2 cups white cheddar, shredded
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 Ritz crackers, crushed
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup Parmesan cheese, grated

Instructions

  • Rinse and chop cauliflower into 1-inch pieces. Blanch the cauliflower in boiling water for 2 minutes. Drain and place in a 2-quart baking dish that has been sprayed with cooking spray. Add frozen peas and sliced onion to the dish.
  • In a medium skillet, melt butter over medium heat. Add two tablespoons of flour and stir for one minute to make a roux. Add milk and continue stirring until roux has dissolved and milk begins to thicken.
  • Stir in shredded gouda, white cheddar cheese and mustard. Continue stirring until cheese have melted and sauce has thickened. Add salt and pepper.
  • Pour the sauce over the vegetables in the baking dish. Combine the melted butter, crushed crackers and Parmesan cheese in a small bowl. Sprinkle the crumb topping over the casserole. Bake at 350 for 25 minutes until bubbly and slightly golden. Remove baking dish from the oven and allow to cool slightly before serving. Recipe makes 8 servings.
    Creamy Cauliflower and Peas

Equipment

  • 1 2-quart baking dish, sprayed with non-stick cooking spray

Notes

How to clean and cut cauliflower?
    • Remove the cauliflower from the plastic wrapping. Using a sharp knife, cut through the core and slice the head in half.
    • Rinse the cauliflower and make sure to allow water to run in between each stem. Lay the two halves on a kitchen towel to dry for a few minutes.
    • On a cutting board, cut the stems away from the core. Cut the cauliflower into the desired size for the recipe you are making. When using in soups, I add chunks of cauliflower to the food processor and pulse it until chopped fine. This adds a nice, creamy texture to the soup. When cooking it in the air fryer, I leave it in 1-inch pieces for easy eating.
    • For this recipe, I cut the cauliflower into 1-inch pieces. In vegetable casseroles you want to try to keep the vegetables all the same size so they all cook through. Adding frozen green peas to this recipe literally gives the dish a bright, fresh pop of flavor.

Nutrition

Calories: 385kcalCarbohydrates: 16gProtein: 20gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 86mgSodium: 861mgPotassium: 436mgFiber: 3gSugar: 7gVitamin A: 888IUVitamin C: 43mgCalcium: 551mgIron: 1mg