Cauliflower "Mac and Cheese" Bake

Recipe View 5 mins Preheat the oven to 375°F (190°C). (5 minutes)

Recipe View 8 mins Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 4 minutes until slightly tender. Drain well and set aside. (8 minutes)

Recipe View 5 mins In a large saucepan, melt 2 tablespoons of margarine over medium heat. Add the chopped onion and cook for 3 minutes, stirring occasionally, until softened and translucent. (5 minutes)

Recipe View 2 mins Stir in the flour and dry mustard. Cook for 1 minute, stirring constantly, to form a smooth paste. (2 minutes)

Recipe View 7 mins Gradually whisk in the milk, ensuring there are no lumps. Cook for 5 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon. (7 minutes)

Recipe View 3 mins Remove the saucepan from the heat. Add 1 1/4 cups of shredded cheddar cheese and 3 tablespoons of grated Parmesan cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy. (3 minutes)

Recipe View 2 mins Gently fold in the cooked cauliflower florets, ensuring they are evenly coated in the cheese sauce. (2 minutes)

Recipe View 2 mins Spoon the cauliflower and cheese mixture into a 2.5-liter casserole dish that has been lightly sprayed with cooking spray. (2 minutes)

Recipe View 3 mins In a medium microwaveable bowl, melt the remaining 1 tablespoon of margarine in the microwave for 30 seconds or until melted. Stir in the panko bread crumbs and remaining Parmesan cheese. (3 minutes)

Recipe View 1 mins Sprinkle the bread crumb mixture evenly over the cauliflower and cheese mixture in the casserole dish. (1 minute)

Recipe View 25 mins Bake for 20-25 minutes, or until the casserole is heated through and the topping is golden brown. During the last 5 minutes of baking, sprinkle the remaining shredded cheddar cheese over the top. (25 minutes)

Recipe View 5 mins Let stand for 5 minutes before serving. (5 minutes)