Creamy Cauliflower Gratin
Looking for a delicious and creamy side dish to serve at your next dinner party? Look no further than this cauliflower gratin recipe! This dish is simple to make and will impress your guests with its creamy and cheesy goodness. Cauliflower is a great alternative to potatoes, and this gratin recipe will show you just how tasty it can be. So grab some cauliflower and get started on this amazing dish!
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Do you need to par-cook the cauliflower first?
Cauliflower is a versatile and delicious vegetable that can be used in a variety of dishes. One popular way to prepare cauliflower is to make a gratin, which typically involves par-cooking the cauliflower before adding it to the dish.
While boiling the cauliflower in a pot of water is a traditional method, it can sometimes result in overcooked or mushy cauliflower. A quicker and easier alternative is to cook the cauliflower in the microwave.
Simply place the florets in a large microwave-safe bowl, cover them with plastic wrap, and cook for four minutes. This method will result in perfectly cooked cauliflower that retains more of its nutrients. Plus, it will save you time and avoid making a watery gratin.
Can I Use Pre-Shredded Cheese?
Anytime you can save a few minutes in the kitchen is a win, right? That’s why pre-shredded cheese is such a tempting time saver. But there’s a downside to this convenience: pre-shredded cheese doesn’t melt as smoothly as freshly shredded cheese from a cheese block.
The reason is that pre-shredded cheese is coated with a preservative that keeps the cheese from clumping together. This same preservative also prevents the shredded cheese from melting evenly, resulting in a grainy, clumpy texture. So if smooth, melted cheese is what you’re after, it’s best to shred your own. It may take a few minutes longer, but trust us, it’s worth it!
What you need to make Cauliflower Gratin
- 1 t extra virgin olive oil
- 1 medium head cauliflower, broken into florets
- 2 T butter
- 2 T all-purpose flour
- 1 c milk
- ¼ c heavy cream
- 1-½ c fontina cheese, shredded
- ½ c parmesan cheese, shredded
- ½ c fresh Italian leaf parsley, chopped
- salt and black pepper, to taste
Baked Cauliflower Gratin Variations
Bacon: The crispy bacon added in this dish makes it extra delicious and cheesy.
Ham: For a fantastic non-vegetarian side dish or main meal, add some cooked diced ham.
Caramelized Onions: Add the cauliflower and onions to a large skillet. Pour the cheesy sauce over the top and mix well.
Smoky Cheese Sauce: Make this cheesy cauliflower dish with a generous amount of freshly shredded smoked Gouda cheese and Gruyere cheese.
Tex-Mex: Create the cheese sauce using Monterrey Jack and Oaxaca cheese. Then, add diced green chiles and season the cheese sauce with a hint of ground cumin. Finally, top it off with chopped cilantro after baking.
How to make the recipe
Preheat the oven to 400 degrees F and grease a large casserole dish with olive oil.
Bring a large pot of salted water to a boil. Par-boil the cauliflower for 3 minutes. Drain and return to the warm pot to let the steam dry some of the moisture from the cauliflower. Gently pat dry to remove any remaining moisture.
Melt the butter in a medium skillet over medium heat. Sprinkle in the flour and cook, stirring constantly, for 2-3 minutes. This removes the raw taste from the flour.
Slowly pour in the milk and heavy cream and continue cooking 2-3 minutes or until the mixture thickens.
Turn off the heat and add fontina. Stir until the cheese is fully melted.
Place the cauliflower florets in the prepared casserole dish.
Pour the fontina béchamel all over the cauliflower. Sprinkle with parmesan cheese and place in oven to bake 20 minutes or until nicely browned and bubbly on top.
Remove from the oven and sprinkle with fresh parsley.
Storing the recipe
Store any leftovers in an airtight container in the fridge for 2-3 days.
Recipe tips
To make a colorful vegetable au gratin, mix broccoli florets with the cauliflower or add a medley of veggies like zucchini, onions, or leeks to the roasting pan. For extra heartiness, you could also add diced chunks of ham, cooked chicken, or bacon.
If you overcook the cauliflower, it will become too soft and have a poor texture. Only cook it until al dente.
What To Serve With This Easy Cheesy Baked Cauliflower Recipe?
Cauliflower Gratin is excellent with a side salad or sautéed green beans as a meatless entree.
This casserole pairs deliciously with baked pork chops, roasted chicken thighs or oven-baked salmon.
If you’re looking for the perfect holiday side dish, look no further! Best served with slow cooker turkey breast, this roast turkey recipe or Prime rib roast.
Cauliflower Gratin
Switch up your potatoes for cauliflower and make this creamy and delicious gratin with this easy to make recipe
Ingredients
- 1 t extra virgin olive oil
- 1 medium head cauliflower, broken into florets
- 2 T butter
- 2 T all-purpose flour
- 1 c milk
- ¼ c heavy cream
- 1-½ c fontina cheese, shredded
- ½ c parmesan cheese, shredded
- ½ c fresh Italian leaf parsley, chopped
- salt and black pepper, to taste
Instructions
- Preheat the oven to 400 degrees F and grease a large casserole dish with olive oil.
- Bring a large pot of salted water to a boil. Par-boil the cauliflower for 3 minutes. Drain and return to the warm pot to let the steam dry some of the moisture from the cauliflower. Gently pat dry to remove any remaining moisture.
- Melt the butter in a medium skillet over medium heat. Sprinkle in the flour and cook, stirring constantly, for 2-3 minutes. This removes the raw taste from the flour.
- Slowly pour in the milk and heavy cream and continue cooking 2-3 minutes or until the mixture thickens.
- Turn off the heat and add fontina. Stir until the cheese is fully melted.
- Place the cauliflower florets in the prepared casserole dish. Pour the fontina béchamel all over the cauliflower. Sprinkle with parmesan cheese and place in oven to bake 20 minutes or until nicely browned and bubbly on top.
- Remove from the oven and sprinkle with fresh parsley.
Notes
Store any leftovers in an airtight container in the fridge for 2-3 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 295Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 58mgSodium: 516mgCarbohydrates: 14gFiber: 4gSugar: 7gProtein: 13g
