Ghostly Cauliflower and Cheese Bake

Name: Ghostly Cauliflower and Cheese Bake
Cook time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 5 ml olive oil for greasing and topping; 3000 g water for boiling the cauliflower; 8 g kosher salt divided; 900 g cauliflower florets cut into bite-size florets; 45 g unsalted butter divided; 2 count garlic cloves finely minced; 30 g all-purpose flour none; 500 g whole milk warm or room temperature; 10 g Dijon mustard none; 1 g black pepper freshly ground; 0.5 g ground nutmeg none; 4 g kosher salt divided; 170 g sharp cheddar cheese shredded; 40 g Parmesan cheese finely grated; 120 g low-moisture mozzarella cheese sliced into ghost shapes with a small knife or cutter; 25 g panko breadcrumbs optional topping; 10 ml olive oil for greasing and topping; 8 g fresh parsley chopped, for garnish

This Halloween main bakes cauliflower florets in a thick cheese sauce, then finishes with mozzarella cut into ghost shapes so the surface looks festive as it browns. The dish eats like a classic vegetable gratin: soft cauliflower, a creamy center, and a lightly crisp top.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

5 ml olive oil for greasing and topping
3000 g water for boiling the cauliflower
8 g kosher salt divided
900 g cauliflower florets cut into bite-size florets
45 g unsalted butter divided
2 count garlic cloves finely minced
30 g all-purpose flour none
500 g whole milk warm or room temperature
10 g Dijon mustard none
1 g black pepper freshly ground
0.5 g ground nutmeg none
4 g kosher salt divided
170 g sharp cheddar cheese shredded
40 g Parmesan cheese finely grated
120 g low-moisture mozzarella cheese sliced into ghost shapes with a small knife or cutter
25 g panko breadcrumbs optional topping
10 ml olive oil for greasing and topping
8 g fresh parsley chopped, for garnish

Instructions

Heat the oven to 220 C. Lightly grease a 9 x 13 inch baking dish with 5 ml of the olive oil. The oven is fully preheated and the dish is greased.
Bring the water and 8 g of the salt to a boil in a large pot. Add the cauliflower and boil for 4 minutes, just until the florets begin to turn tender but still hold their shape. The cauliflower is slightly tender at the edges but not fully soft.
Drain the cauliflower well and let it steam-dry for 2 minutes so the bake does not turn watery. The florets look dry on the surface and no longer shed much steam.
Melt the butter in a medium saucepan over medium heat. Add the garlic and cook for 30 seconds, then whisk in the flour and cook for 1 minute to form a pale paste. The mixture smells nutty and looks smooth, with no raw flour visible.
Slowly whisk in the milk, then add the mustard, black pepper, nutmeg, and the remaining 4 g salt. Cook, whisking often, until the sauce thickens enough to coat a spoon, about 3 to 4 minutes. The sauce coats the back of a spoon and looks glossy, not grainy.
Remove the pan from the heat and stir in the cheddar and Parmesan until melted. Fold the drained cauliflower into the sauce, then transfer everything to the prepared baking dish. The cauliflower is evenly coated and the dish is filled with a creamy mixture.
Arrange the mozzarella ghosts over the top. If using breadcrumbs, toss them with the remaining 10 ml olive oil and sprinkle them over the surface for extra crunch. The top is decorated with visible ghost shapes and any breadcrumb topping is evenly scattered.
Bake for 18 to 22 minutes, until the sauce is bubbling at the edges and the mozzarella is melted with light golden spots. If needed, broil for 1 to 2 minutes at the end to deepen the browning. The bake is bubbling throughout and the top has scattered golden patches.
Let the bake rest for 5 minutes, then garnish with parsley if using and serve hot. The sauce has settled slightly and portions hold together when scooped.