Deviled Cauliflower

photo by IngridH photo by IngridH
photo by IngridH
Ready In:
2hrs 4mins




  • Place cauliflower in a steamer basket over boiling water.
  • Cover pan and steam 5-7 minutes or until just tender.
  • Drain.
  • Rinse under cold water.
  • Drain well and transfer to a 9x13 inch baking dish.
  • Combine 1-1/4 Tbs.
  • melted butter with flour in a heavy saucepan over medium low heat. Whisk about 3 minutes, or until bubbly.
  • Gradually whisk in milk.
  • Add bay leaf and nutmeg and whisk often until mixture simmers.
  • Cover partially and simmer 3-4 minutes, stirring often, until thickened.
  • Remove from heat. Stir in mustard, Worcestershire and salt and pepper to taste. Discard bay leaf.
  • Pour sauce over cauliflower and stir until well coated.
  • (Can be prepared 1 day ahead. Cover and chill.)
  • Preheat oven to 3500F.
  • Sprinkle breadcrumbs over cauliflower.
  • Drizzle with remaining butter.
  • Bake 35-40 minutes, until cauliflower is heated through, sauce bubbles at edges and breadcrumbs are golden.

Questions & Replies

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  1. This was really good! I loved the flavors that the mustard and Worcestershire bring, it's not just a plain bechemel sauce... it has a lot of flavor. I did skip the blanching of the cauliflower- I just microwaved it for about a minute before putting it in the baking dish, (I don't like mushy vegetables), so it would retain the crisp texture. A great new way treat an old friend, thanks for posting!
  2. Very tasty and easy to make. I goofed and made the roux with all the butter, so I sprayed some fake butter on top to keep the crumbs moist. It worked just fine!
  3. Made it with some seafood cakes and was able to bake both in the same cassarole dish. Sauce was great with the seafood. Thanks for the great recipe Dancer.
  4. What a great idea for cauliflower! Thanks for a yummy alternative to plain steaming. Love that it isn't covered in cheese!! Boring!! This one will definitely be used again :)
  5. delicious!! I made this for Thanksgiving and I wanted more!


  1. I found this sort of a challenge to make with my small cooking skills, but it was worth every bit of work! I loved it sooo much! I did leave out the bay leaf and the nutmeg and I used a honey mustard instead of the dijon mustard. It was all delicious and I'll definitely be making this one again and experimenting with other vegetables as well! Thanks for sharing this!
  2. Yum! I made the roux for the sauce with olive oil instead of butter, and didn't use Worcestershire sauce as I didn't have it -- but it was still delicious and thickened nicely after only a couple of minutes of whisking. As a quick alternative to steaming, I put the cauliflower straight into its baking dish and zapped it in the microwave for 4 minutes while I made the sauce. Very quick to prepare, the whole thing took 10 minutes from fridge to oven! The cauliflower was crispy on the outside, and tasted so good that my husband and I practically scraped the dish clean. Definitely a keeper. Thanks for another great vegie recipe!



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