Recipes and Cooking Loaded Cauliflower Casserole 3.8 (5) Add your rating & review The main thing that makes this Loaded Cauliflower Casserole loaded? A huge handful of fontina cheese in the creamy casserole sauce. Don't forget to top this cauliflower bake with a sprinkle of bread crumbs for even more craving-busting power. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 28, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 25 mins Stand Time: 30 mins Total Time: 1 hrs 25 mins Servings: 12 Jump to Nutrition Facts Ingredients 6 cup cauliflower florets (2 small heads) ¼ cup butter ¼ cup all-purpose flour 2 cup half-and-half, light cream, or milk ½ cup milk ¾ cup shredded Fontina cheese (3 ounces) 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed ½ teaspoon salt ¼ teaspoon ground black pepper ⅔ cup soft bread crumbs 2 tablespoon olive oil Snipped fresh thyme (optional) Directions Preheat oven to 375°F. Lightly grease a 2-quart square baking dish; set aside. In a Dutch oven cook cauliflower in boiling lightly salted water about 5 minutes or just until tender; drain. Transfer to a bowl of ice water to stop cooking. Drain again; set aside. For sauce, in a medium saucepan melt butter over medium-low heat. Stir in flour. Cook and stir for 1 minute. Stir in half-and-half and 1/2 cup milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in cheese, the 1 tablespoon fresh thyme, salt, and pepper. Spread about 1 cup of the sauce in the bottom of the prepared baking dish. Add cauliflower. Top with the remaining sauce. Sprinkle gratin with bread crumbs; drizzle with oil. Bake for 25 to 30 minutes or until light brown and bubbly. If desired, sprinkle with additional fresh thyme. Tips Prepare as directed through Step 3. Cover and chill for 2 to 24 hours. To serve, let gratin stand at room temperature for 30 minutes. Continue as directed in Step 4. Rate it Print Nutrition Facts (per serving) 167 Calories 13g Fat 8g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 167 % Daily Value * Total Fat 13g 17% Saturated Fat 7g 35% Cholesterol 34mg 11% Sodium 234mg 10% Total Carbohydrate 8g 3% Total Sugars 2g Protein 5g Vitamin C 23.6mg 118% Calcium 111.1mg 9% Iron 0.5mg 3% Potassium 232mg 5% Folate, total 40.3mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.