Spring Vegetable & Cauliflower Scallop
A lighter, creamy version of classic scalloped potatoes using cauliflower, spring peas, and a delicate herb sauce. This french-inspired vegetarian ready in about 55 minutes pairs milk, all-purpose flour, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large head, cut into 1/2-inch florets cauliflower
- 1 cup milk
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tbsp, chopped fresh thyme
- 1/2 cup frozen peas
- 1/4 cup grated Parmesan
- 1/2 tsp salt
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Steam cauliflower florets in a pot with lid for 10 minutes until very tender; drain well and set aside.
- Step 2: In a saucepan, melt butter over medium heat, then whisk in flour to form a smooth paste; cook for 1 minute until golden.
- Step 3: Gradually whisk in milk and 1/2 tsp salt, then bring to a gentle simmer, stirring constantly until sauce thickens enough to coat the back of a spoon (about 5 minutes).
- Step 4: Stir in thyme, drained cauliflower, and frozen peas; simmer 3 minutes until peas are bright green. Remove from heat, stir in Parmesan, then transfer to a buttered baking dish.
- Step 5: Bake at 375°F for 20 minutes until golden and bubbling around the edges; sprinkle with fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Vegetable & Cauliflower Scallop take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spring Vegetable & Cauliflower Scallop?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep milk from drying out.
Can I substitute ingredients in Spring Vegetable & Cauliflower Scallop?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spring Vegetable & Cauliflower Scallop for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spring Vegetable & Cauliflower Scallop?
French vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
