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Camellia Brand
a top down view of a holiday side dish

Cauliflower Lima Bean Au Gratin

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  • 1 (2-pound) head cauliflower, cut into large florets
  • 1 pound cooked Camellia Brand Large Lima Beans
  • Kosher salt
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups hot milk
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon grated nutmeg
  • 1 cup freshly grated Sharp cheddar cheese, divided
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup fresh bread crumbs
Total time:
50 minutes
Prep time:
20 minutes
Cook time:
30 minutes


  1. Preheat oven to 375°F.
  2. Cook the cauliflower florets in a large pot of boiling, salted water for 5 to 6 minutes, until tender but still firm. Drain. In a large bowl, gently mix cauliflower with cooked beans.
  3. Melt butter in a medium saucepan over low heat. Add flour, stirring constantly with a wooden spoon for 2 minutes. Pour hot milk into the butter-flour mixture, and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened.
  4. Remove from heat, and add 1 teaspoon of salt, 1/2 teaspoon pepper, 1/4 teaspoon nutmeg, 3/4 cup of the Cheddar cheese, and the Parmesan cheese. Stir well.
  5. Pour 1/3 of the sauce on the bottom of a large casserole dish. Place the drained cauliflower & bean mixture on top, and then spread the rest of the sauce evenly over the mixture. Sprinkle with breadcrumbs and remaining 1/4 cup cheese. Add salt and pepper to taste.
  6. Bake for 25 to 30 minutes, until top is bubbly and brown. Serve hot or at room temperature.