Today, I’ve decided to share with you my favorite cauliflower recipe. It is an easy and hearty dish that makes everyone ask for a second serving of veggies. Not sure that’s even possible? Try this amazing green kale and cauliflower casserole. It is going to change everyone’s opinion about veggie side dishes.
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Can you remember the last time someone asked for seconds of veggies at your kitchen table? Don’t count the mashed or roasted potatoes… No? Well, that is all about to change with this recipe for green kale and cauliflower casserole. The cauliflower is nice and tender and covered with green creamy bechamel sauce. Everything is topped with fragrant breadcrumbs, that gives a little bit of crispiness to this soft and creamy dish.
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While it is perfect served as a side dish for grilled chicken or steak (or my crispy quinoa patties), my family also loves to eat it on its own. Because this kale and cauliflower casserole get all the attention once it’s served, I often need to double up the recipe.
You don’t have to believe my words, just go ahead and make this creamy, dreamy dish. First, you’ll need a nice cauliflower head, and cut it into florets. If you want, you can also use frozen cauliflower, that you can find in all supermarkets all year round. There is nothing wrong with that. They’ve got frozen while full of healthy nutrients. But, if you are using the fresh cauliflower, please don’t throw away that lovely stalk. Just cut it into bite-size pieces and combine with the florets.
Second, you need to make nice and creamy bechamel sauce with a twist. Blend the kale leaves with a little bit of milk using any type of blender or food processor. To make bechamel sauce you need to melt the butter, then add garlic and flour. Cook for a minute or so, to remove that raw flour taste. Now start adding the milk in small portions, and stir well to prevent lumps. Add the green milk and kale blend at the end to preserve that lovely green color.
When the sauce is done, pour it over the cauliflower florets. Top everything with breadcrumb topping and bake until the cauliflower is tender. Your green kale and cauliflower casserole is done when it’s golden and bubbly. Just make sure to give it a few minutes to cool down (It’s going to be hard! Trust me!), because no one wants to have burned palate.
I know this is going to become one of your favorite veggie side dish recipes. And at this very moment, I am thinking about making this again today. YUM!
When you make it, don’t forget to leave me a comment below, and let me know what you think of this recipe.
Anchy
Yields 4-6 servings
Creamy kale and cauliflower bake with green bechamel sauce. Great as a side dish for grilled chicken or steak.
15 minPrep Time
45 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 1 kg fresh cauliflower head
- 2 cloves of garlic
- 50 g butter
- 50 g all-purpose flour
- 500 ml milk (divided)
- 1 cup kale (packed)
- 1/8 tsp ground nutmeg
- Salt and ground pepper to taste
- 1 1/2 cups Croutons
- 2 sprigs of fresh rosemary (stripped off the stems)
- 1 tsp olive oil
- pinch of salt and pepper
Directions
- Preheat your oven to 200°C (400°F), and butter a 30 x 20 cm (12"x 8") baking dish. Set it aside.
- Cut cauliflower head into florets. Don't throw away the stalk. Just cut it into bite-size pieces, and put everything to the prepared baking dish.
- Blend together kale with a splash of milk, until you get lovely green color. Set aside.
- For the bechamel, first melt butter in a saucepan, over medium-high heat. Then add finely chopped garlic cloves, and cook for 30 seconds or so, just until you start to smell that lovely aroma.
- Add all-purpose flour to the saucepan, and cook for one minute. Start adding milk, in small portions, and whisk. This way you will avoid lumps in your bechamel sauce. Add the green kale-milk blend last. This way you will preserve that lovely green color.
- Add ground nutmeg and season with salt and pepper to your liking.
- Pour this green bechamel sauce over the cauliflower florets.
- In a blender blitz together croutons (or stale bread if you have) with fresh rosemary, a pinch of salt and pepper, and olive oil. Crumble that aromatic blend over the cauliflower, and put everything in the preheated oven.
- Bake for 45 minutes, or until golden, and cauliflower is soft and cooked through.
- Let it sit for 5-10 minutes, then serve. Enjoy!
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Did you enjoy this post? I would like to hear what you think in the comments below. If you make it don’t forget to post it on Instagram and tag me @simply.anchy or use hashtag #gimmetheyum, because I love to see all of your kitchen creations. Also be sure to follow me on Instagram, Pinterest and Facebook, so that you never miss any of my recipes and posts.
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