Our Plans
Double-Roasted Cauliflower in Cheese Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Double-Roasted Cauliflower in Cheese Sauce

Double-Roasted Cauliflower in Cheese Sauce

with Walnut Gratin

This cauliflower casserole will be the crowning glory of your holiday table! The florets are first roasted for added depth and flavour, then smothered in a rich, cheesy sauce before topping them off with a walnut parmesan gratin that brings delectable, crunchy goodness to every bite!

Tree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes


serving amount

570 g

Cauliflower, florets

1 tsp

Garlic Salt

(Contains Sulphites)

7 g


2 tbsp

All-Purpose Flour

(Contains Wheat)

237 mL


(Contains Milk)

1 cup

White Cheddar Cheese, shredded

(Contains Milk)

1 tbsp

Dijon Mustard

(Contains Mustard)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

56 g

Walnuts, chopped

(Contains Tree nuts)

4.5 tbsp

Unsalted Butter

(Contains Milk)

1 tsp

Smoked Paprika

Not included in your delivery

¼ tsp


0.13 tsp


1 tbsp



Nutrition Values

Calories250 kcal
Fat23 g
Saturated Fat11 g
Carbohydrate7 g
Sugar2 g
Dietary Fiber2 g
Protein6 g
Cholesterol50 mg
Sodium380 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
8x8" Baking Dish
Medium Pot
Medium Bowl


Roast cauliflower

Before starting, preheat the oven to 450°F.Wash and dry all produce. Prep and cook this add-on side, during the cooking intermission indicated in the timeline (after salad is done).Cut cauliflower into bite-sized pieces. Add cauliflower, half the garlic salt, half the smoked paprika and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender, 16-18 min.


While cauliflower roasts, open one side of the package of walnuts. Using a rolling pin or heavy-bottomed pot, crush walnuts in their package until broken into small crumbs (or finely chop if you prefer). (TIP: If you have a food processor, add walnuts to the bowl of the processor and pulse a few times.) Finely chop parsley. Grease an 8x8-inch baking dish with 1/2 tbsp butter.

Make gratin topping

Heat a medium pot over medium-high heat. When hot, add 2 tbsp butter, then swirl the pot until melted. Transfer melted butter to a medium bowl. Add panko to the bowl, then stir to coat. Add walnuts, Parmesan and parsley, then stir to combine.

Cook cheese sauce

Heat the same pot over medium. Add 2 tbsp butter, then swirl the pot until melted. Sprinkle flour over top of melted butter. Cook, stirring constantly, until golden, 1-2 min. Whisking constantly, slowly add cream, until no lumps remain. Cook, stirring occasionally, until slightly thickened, 3-5 min. Stir in Dijon, cheddar and remaining garlic salt. Cook, stirring constantly, until cheese melts. Season with salt, to taste.

Assemble and set aside

Transfer roasted cauliflower to the prepared 8x8-inch baking dish and arrange in a single layer. Pour cheese sauce evenly over top. Set aside until it's time to bake. (NOTE: If you're cooking the Classic Box, set aside until the 1 hr 30 min mark. If you're cooking the Gourmet Box, set aside until the 1 hr 55 min mark.)

Finish and feast

When it's time to bake, top cauliflower and cheese sauce with gratin topping, then sprinkle with remaining smoked paprika. Bake in the middle of the oven until topping is golden-brown, 18-20 min. Let rest for 5 min before serving.

Meal right image

Explore Similar Recipes

Meal left image