Cauliflower Gratin Recipe
Cauliflower Gratin is a great way to add more veggies to a meal, made with tender cauliflower, a creamy cheese sauce and crispy breadcrumbs.
Servings: 6
Ingredients
- 1 3 pound head of cauliflower about 6-8 cups, chopped
- 1 teaspoon salt to season water
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk warmed
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 1 cup freshly grated Gruyere cheese
- ½ cup freshly grated Parmesan cheese
- ¼ cup Italian seasoned bread crumbs
- Optional: Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375 degrees and prepare a 9x13 baking dish with cooking spray. Set aside.
- Bring a large pot of water to a boil and add 1 teaspoon of salt to season.
- Chop the cauliflower into bite sized pieces and boil in prepared water for 5-10 minutes or until fork tender. Drain thoroughly and set aside.
- In a medium sized saucepan, melt the butter over medium heat.
- Add flour, salt, pepper and nutmeg and whisk together, cooking for one minute.
- Slowly pour in milk, ½ cup at a time, whisking constantly until the flour is fully dissolved. Allow the mixture to steam and simmer before adding each additional ½ cup of milk. Repeat this process until all 2 cups of milk are added, whisking constantly.
- Remove from heat and add in the Gruyere and Parmesan cheese, stirring constantly until smooth.
- Spread a thin layer of the cheese sauce on the bottom of the prepared baking dish.
- Place the cauliflower in the baking dish and top with the remaining cheese sauce.
- Top with the bread crumbs.
- Bake for 25-30 minutes or until golden brown.
- Garnish with fresh parsley and serve.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat the leftovers in a 350 degrees F oven until warm. If microwaving, do so gently as the sauce may break.
- Make sure to drain the cauliflower really well; excess water can make the sauce thin.
- Be very careful not to overcook the cauliflower. You want it to be tender but still have a bite to it. It will continue to cook a bit more in the oven.
Nutrition
Calories: 284kcal | Carbohydrates: 16g | Protein: 15g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 1207mg | Potassium: 474mg | Fiber: 2g | Sugar: 6g | Vitamin A: 598IU | Vitamin C: 48mg | Calcium: 431mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
