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Cauliflower Casserole
Cauliflower Béchamel Mold is a refined, European-style vegetable dish that blends creamy béchamel sauce with tender puréed cauliflower and eggs for a smooth, custard-like texture. Baked gently in a bain-marie, this preparation echoes classic French techniques used in molded vegetable timbales and savory flans. The addition of a fresh tomato, parsley, shallot, and garlic mixture brings brightness and balance to the rich base. Elegant yet simple, this dish transforms humble cauliflower into a silky, sliceable centerpiece or sophisticated side, perfect for dinner gatherings or comforting winter meals.
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Prep Time 25 minutes
Cook Time 45 minutes
Chilling Time 1 hour
Course Side Dish
Cuisine French
Servings 6
Calories 185 kcal

Ingredients
  

  • 1 head cauliflower (about 2 lbs, cut into florets)
  • 3 eggs
  • 1 cup béchamel sauce
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 cups diced tomatoes
  • 1 tbsp fresh parsley (chopped )
  • 1 shallot (finely minced)
  • 2 cloves garlic (minced)
  • 2 tbsp olive oil

Instructions
 

Step 1: Prepare the Cauliflower

  • Bring a large pot of salted water to a boil.
  • Add cauliflower florets and cook until very tender, about 10–12 minutes.
  • Drain thoroughly.

Step 2: Make the Purée

  • Transfer cooked cauliflower to a blender or food processor.
  • Purée until completely smooth.

Step 3: Combine Custard Base

  • In a mixing bowl, beat the eggs.
  • Add the cauliflower purée and 1 cup béchamel sauce.
  • Season with salt and pepper.
  • Mix until smooth and fully combined.

Step 4: Fill the Mold

  • Lightly grease a loaf pan or mold.
  • Pour the cauliflower mixture into the mold.
  • Refrigerate for 1 hour to set slightly.

Step 5: Bake in Bain-Marie

  • Preheat oven to 350°F.
  • Place the mold in a larger baking dish.
  • Fill the outer dish with hot water halfway up the sides.
  • Bake for 45 minutes or until set in the center.

Step 6: Prepare Tomato Topping

  • In a skillet, heat olive oil over medium heat.
  • Add shallot and garlic; sauté until fragrant.
  • Stir in diced tomatoes and cook 5–7 minutes.
  • Add chopped parsley and season lightly.

Step 7: Serve

  • Unmold the cauliflower custard onto a shallow serving plate.
  • Spoon warm tomato mixture over the top.
  • Serve immediately.

Tips

  • Add grated Gruyère or Parmesan for a cheesy variation.
  • Substitute roasted cauliflower for deeper flavor.
  • Use cherry tomatoes for a sweeter topping.
  • Add a pinch of nutmeg to the béchamel for classic French flavor.
  • Serve chilled and sliced for a summer presentation.
  • Add fresh thyme or basil to the tomato mixture.
  • Make individual ramekins for elegant plating.

Nutrition

Calories: 185kcalCarbohydrates: 14gProtein: 7gFat: 11gSaturated Fat: 3.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.5gCholesterol: 85mgSodium: 320mgPotassium: 620mgFiber: 4gSugar: 6gVitamin A: 520IUVitamin C: 75mgCalcium: 120mgIron: 1.6mg
Keyword baked casserole, béchamel, cauliflower, comfort food, French-inspired, vegetable mold, vegetarian, vintage recipe
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