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Cauliflower au Gratin Recipe

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Side-dishes
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

A delicious and cheesy Cauliflower au Gratin, featuring tender cauliflower florets smothered in a creamy, flavorful cheese sauce and topped with a golden breadcrumb crust. Perfect as a comforting side dish or a standout vegetarian main course for any occasion.

Ingredients

Units Scale

Vegetables

  • 2 pounds cauliflower florets

For Boiling

  • 1 tablespoon salt

Cheese Sauce

  • 1/4 cup butter (divided)
  • 3 tablespoons flour
  • 2 cups whole milk
  • 1/2 teaspoon ground black pepper
  • 1 cup shredded white cheddar cheese, divided
  • 1/2 cup grated Gruyere cheese

Topping

  • 1/4 cup bread crumbs

Instructions

  1. Preheat Oven: Preheat your oven to 375ºF to ensure it is hot and ready for baking when all components are prepared.
  2. Boil Cauliflower: Bring a large pot of water to a boil and add the tablespoon of salt. Add the cauliflower florets and boil for 5 minutes until slightly soft. Drain them in a colander and set aside.
  3. Make Roux: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Sprinkle in the flour, then whisk the mixture constantly for about 1 minute. The mixture may slightly brown, adding depth of flavor.
  4. Prepare Cheese Sauce: Gradually pour in the whole milk while whisking to avoid lumps. Continue whisking until the milk comes to a boil. Boil for 1 minute, whisking constantly until the sauce begins to thicken.
  5. Add Cheese: Remove the pan from heat, then add the ground black pepper, 1/2 cup white cheddar cheese, and Gruyere. Whisk until the cheese is fully melted and the sauce is smooth.
  6. Assemble Gratin: Spread half of the cheese sauce on the bottom of an 8×11 inch baking dish. Evenly distribute the cooked cauliflower florets over the sauce in a single layer. Pour the remaining cheese sauce over the cauliflower to cover.
  7. Prepare Topping: In a small bowl, combine the bread crumbs with remaining 1/2 cup of cheddar cheese. Sprinkle the mixture evenly over the top of the assembled cauliflower and sauce.
  8. Add Butter: Melt the remaining 2 tablespoons of butter and drizzle over the breadcrumb topping to ensure it gets golden and crispy while baking.
  9. Bake: Transfer the dish to the oven and bake uncovered for 25 minutes. The top should turn completely golden brown and the cheese sauce will be bubbling around the edges.
  10. Serve: Remove from the oven and allow to cool slightly before serving hot for the best texture and flavor.

Notes

  • Swap the cheddar for all gruyere, or try a mix of gruyere and parmesan for a different flavor profile.
  • Frozen cauliflower florets can be used in place of fresh—just thaw and skip the boiling step, as frozen florets are already tender.
  • For an elegant presentation, portion the mixture into individual 6-ounce ramekins; this recipe makes about 4 generous individual servings.

Nutrition

  • Serving Size: 1/4 of recipe (about 1 generous serving)
  • Calories: 345
  • Sugar: 7g
  • Sodium: 1020mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.5g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 13g
  • Cholesterol: 60mg

Find it online: https://emilyquickdinners.com/cauliflower-au-gratin-recipe/