Description
Cauliflower Au Gratin is a French-inspired baked dish featuring tender cauliflower florets smothered in a creamy, cheesy béchamel sauce, topped with breadcrumbs and cheese, then baked until golden and bubbly.
Ingredients
- 1 large head of cauliflower, cut into florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup grated Gruyère cheese
- ½ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a 2-quart baking dish.
- Bring a large pot of salted water to a boil, add cauliflower florets, and cook for 5–7 minutes until just tender. Drain well and transfer to prepared baking dish.
- In a medium saucepan over medium heat, melt butter, add minced garlic, and cook for 1 minute. Stir in flour to form a roux and cook for 2 minutes until golden.
- Gradually whisk in milk, cooking and whisking constantly until thickened, about 5 minutes. Remove from heat and stir in Gruyère, ¼ cup Parmesan, salt, pepper, and nutmeg until melted and smooth.
- Pour cheese sauce over cauliflower in the baking dish. Sprinkle with breadcrumbs and remaining ¼ cup Parmesan.
- Bake for 25–30 minutes or until top is golden and sauce is bubbling. Garnish with parsley if desired before serving.
Notes
- Use sharp cheddar or Fontina for a cheese variation.
- Add bacon bits, ham, or chicken for extra protein.
- Mix in broccoli or mushrooms for more veggies.
- Add cayenne or mustard powder for spice.
- Make ahead and refrigerate before baking.
- Substitute with gluten-free flour and breadcrumbs for a gluten-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 4g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
