Creamy Baked Cauliflower Parmesan Casserole

Instructions

1. 1

   Preheat the oven to 350°F. Place 1 inch of water in a Dutch oven; add the frozen cauliflower florets. Bring to a boil, then reduce heat, cover, and cook until the cauliflower is crisp-tender, about 4-6 minutes. Drain and pat the cauliflower dry.

2. 2

   In a large saucepan, sauté the chopped onion in the cubed butter until tender. Stir in the flour, salt, ground mustard, and black pepper until well blended. Gradually add the milk, bringing the mixture to a boil. Cook and stir until thickened, about 1-2 minutes. Remove from heat and stir in the grated Parmesan cheese until melted.

3. 3

   Place the cooked cauliflower florets in a greased 13x9-inch baking dish. Pour the creamy Parmesan sauce over the top.

4. 4

   In a small bowl, combine the soft whole wheat breadcrumbs, melted butter, and paprika. Sprinkle the breadcrumb mixture evenly over the top of the casserole.

5. 5

   Bake the Creamy Baked Cauliflower Parmesan Casserole, uncovered, for 30-35 minutes, or until the topping is golden brown and the sauce is bubbly.