Cauliflower au Gratin

Easy cheesy cauliflower au gratin is a such simple yet elegant side dish. It is cauliflower smothered in cheese sauce, topped with breadcrumbs. Yum!

Course Side Dish

Cuisine American, French

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 337kcal

Author Kylee Ayotte

Equipment

Ingredients

40 ounces cauliflower cut into florets
4 tablespoons butter
2 cloves garlic minced
3 tablespoons all-purpose flour
2 cups milk whole or 2%
1 1/2 cups sharp cheddar cheese shredded
1/2 cup parmesan cheese grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg optional
1/2 cup breadcrumbs regular or panko
1 tablespoon fresh parsley for garnish, optional

Instructions

Prep the Cauliflower

Preheat your oven to 375°F (190°C). Boil or steam 40 ounces cauliflower (cut into florets) in a pot of salted water until they are tender but not mushy, about 5-7 minutes. Once cooked, drain and set aside.

Make the Sauce

In a saucepan over medium heat, melt 4 tablespoons butter. Add the 2 cloves garlic (minced) and cook until fragrant, about 1 minute.
Whisk in 3 tablespoons all-purpose flour and cook for 1-2 minutes or until golden. Gradually whisk in the 2 cups milk and keep stirring to avoid lumps. Continue cooking until the sauce thickens.
Reduce heat to low and stir in 1 1/2 cups sharp cheddar cheese, half of the 1/2 cup parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg (if using). Stir until the cheese is melted and the sauce is smooth.

Combine and Transfer

Add the cheese sauce to the cauliflower florets and gently mix until they are well-coated. Transfer this mixture to a greased baking dish.

Top and Bake

In a small bowl, mix 1/2 cup breadcrumbs with the remaining Parmesan cheese. Sprinkle this over the cauliflower mixture. Bake in the preheated oven for about 20-25 minutes or until the top is golden and bubbly.

Serve

Garnish with 1 tablespoon fresh parsley if desired, and serve hot.

Notes

What to do with leftovers

Enjoy leftovers for up to 4 days! Keep them stored in an airtight container in the fridge.

Substitutions/Additions

Bulk it up with even more veggies! Add in some diced carrots, broccoli florets, zucchini, or onions.

As mentioned earlier, use whatever cheese you've got. You can replace the cheddar with gruyere cheese, Swiss cheese, or a combination of cheddar and one other.

Toss in some bacon crumbles, diced ham, or shredded chicken for protein.

Make it gluten-free by swapping the all-purpose flour with almond flour or a gluten-free all-purpose flour.

Nutrition