Cauliflower with White Sauce

Cauliflower with White Sauce (Marton Mama’s Recipe)

Credit: Anyuka Marton


  • 1 -2 Heads Cauliflower; cored and separated into large flowerets
  • Water to boil (enough to cover cauliflower by approx. 2 inches)
  • 1 tbsp salt


  • ½ cup butter or olive oil (or half of each)
  • 3 TBSP. Wondra flour (or all purpose)
  • 3 TBSP. chopped Italian parsley leaves (approx. ½ a bunch; stemmed and minced)
  • 1 tsp salt
  • 1 cup milk
  • 1 – 2 cups reserved liquid from boiling cauliflower (or bone broth)


  • 1 cup crushed corn flake crumbs
  • 2 oz. butter


  1. Bring water to a boil. Add cauliflower flowerets, salt and boil until cauliflower is medium soft
  2. Drain and set aside cauliflower: reserve liquid for sauce
  3. Melt butter in saucepan and add flour and saute for a few minutes (2 to 3 minutes) until the flour begins to toast.
  4. Add parsley leaves, continuing to stir and remove pan from heat to add liquids.
  5. Add milk, and 1 cup reserve cauliflower stock or bone broth and stir until smooth and creamy. If sauce is too thick, add enough of the stock from reserved cauliflower water or bone broth.
  6. Spread cauliflower evenly in 9 X 13” baking dish and pour sauce evenly over top
  7. Melt 2 TBSP. butter in saucepan and add corn flake crumbs stirring till coated
  8. Sprinkle toasted corn flake crumbs over casserole and bake in 350* oven for 20 minutes or until bubbling in center

2 thoughts on “Cauliflower with White Sauce

  1. I love this recipe! I added kale and shredded zucchini with the cauliflower to this dish as well – so so yummy!

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