This creamed cauliflower recipe has been in my family for decades! It’s a side dish that my mother used to make all of the time, especially during the summer when cauliflower is in-season. You can make it using fresh or frozen cauliflower. We’re a small family, so when using fresh….I do 1/2 of a large cauliflower head. You only need a few basic ingredients to make this and less than 30 minutes to make it!
** Post contains affiliate links.
Prep the cauliflower: If you’re using frozen…you can make the recipe without thawing. Just toss into the saucepan and follow the recipe. As stated, I use 1/2 of a large cauliflower head when using fresh. I wash the head and cut in half. Then take that half and cut down into smaller pieces.
Creamed Cauliflower Recipe
1/2 large cauliflower head, cut into smaller pieces
2 Tbsp. butter
1 to 1 1/2 cups milk
2-3 tsp. all-purpose flour
salt
ground black pepper
Place cauliflower pieces into a large saucepan with water. You need enough water to cover them. Bring to a boil, reduce heat and simmer just until they’re starting to get fork tender but not thoroughly soft. Drain out most of the water. Return the pan to the burner.
Stir in about 1 to 1 1/2 cups of milk, 2 Tbsp. butter and 2-3 tsp. of all-purpose flour. Simmer over medium heat, stirring often. If the sauce isn’t getting thick after 4-5 minutes you may need to add an additional bit of all-purpose flour to thicken it up. Some people use cornstarch, I don’t…I prefer flour. Once it has thickened up a little bit…stir in your desired amount of salt and ground black pepper. Simmer for just a minute or two over low heat. Remove from heat and serve.
If you have any leftovers…refrigerate them in an airtight bowl for up to 3 days. This can be reheated in your microwave. It doesn’t freeze well (just my opinion on that). Looking to upgrade and replace your refrigerator storage containers? If so, check out all of the options over on Amazon.
* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!