Chow.com features a Deviled Cauliflower Casserole recipe with a spicy, milk-based sauce that has no cheese. The casserole serves six to eight people and is ready in an hour. This recipe has been tested by food editors and is easy to make.
Before prepping the ingredients, the oven needs to be preheated to 350 F with the rack in the middle position and a 13 by 9-inch baking dish greased with butter. The first step is to cook the cauliflower in boiling, salted water for about five minutes or until tender.
In the next step, the shallots are cooked in a saucepan with four tablespoons of melted butter over medium heat until soft. Flour is added and whisked with the butter and shallots for one minute. The milk is then gradually poured into the pan and whisked. Next the cayenne, bay leaf, Worcestershire, salt and pepper are added to the mixture, which needs to be stirred often for 10 to 12 minutes. Once the sauce is heated, the bay leaf can be removed.
The cooked cauliflower can now be added to the sauce and mixed together. The cauliflower and sauce are now ready to be transferred to the baking dish and placed in the pre-heated oven and baked for 35 to 40 minutes.