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Cauliflower in Dijon Cream Sauce

A gentle, creamy blend of cauliflower and cream — you'll love it! Cauliflower in Dijon cream sauce is a perfect pairing that comes together into a uniquely soft, creamy flavor and an irresistible aroma. It's a dish the whole family, young and old, is sure to enjoy.

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Recipe author
Cauliflower in cream sauce with Dijon mustard
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 1 g
Fats 33 % 2 g
Carbohydrates 50 % 3 g
35 kcal
GI: 67 / 0 / 33
  • Cauliflower in Dijon cream sauce is a wholesome, delicious dish. The light, creamy sauce pairs perfectly with tender florets, and the baked cheese crust makes it even more inviting. It's quite simple to put together. Wash the cauliflower and break it into florets. Bring a large pot of salted water to a boil. Add the florets and cook them until half-done — about 10 minutes — then drain in a colander. Heat the oven to 400°F (200°C). Finely grate the hard cheese. Melt the butter in a skillet over medium heat. Carefully add the flour, lower the heat to the minimum, and stir the flour into the butter, working out any lumps until it's fully blended. Pour in the cream (10–15% — light cream is fine) and bring to a boil, stirring constantly. Then stir Dijon mustard, breadcrumbs, and grated cheese into the sauce, holding back a little of the breadcrumbs and cheese to top the dish at the end. Keep cooking the sauce over low heat, stirring continuously with a spoon or whisk, until it thickens. Season with salt and pepper to taste, then take it off the heat. Arrange the boiled cauliflower florets evenly in a baking dish so they all fit in a single layer. Pour the cream sauce over the top to coat every piece. Sprinkle with the reserved breadcrumbs and cheese. Bake in the preheated oven for 25–30 minutes, or until golden on top. Garnish the finished dish with chopped dill and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Cheese 'lo spalmino' - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Cauliflower - 28  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Breadcrumbs - 347  kcal/100g
  • Dijon mustard - 143  kcal/100g

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