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Cauliflower Au Gratin
This Cauliflower Au Gratin is a decadently creamy dish! Cauliflower florets baked in a cheesy bechamel sauce, topped with loads more cheese and a crunchy breadcrumb topping make a delicious side or even main dish for busy weeknights!
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6
Calories: 400 kcal
Course:
Side Dish
Cuisine:
French
Ingredients
- 1 head cauliflower cut into florets and cleaned
- 4 tablespoon butter unsalted
- 3 tablespoon all-purpose flour
- 2 cups milk hot
- ¼ teaspoon salt
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon nutmeg
- 1½ cup gruyere cheese grated
- 1 cup Parmesan Cheese grated
- 2 tablespoon butter melted
- ¼ cup panko breadcrumbs
Instructions
- Preheat oven: Preheat the oven to 375°F.
- Cook the cauliflower: Cook the cauliflower in a large pot of salted boiling water for about 5 minutes, or until tender but still firm. Drain.
- Make the cheese sauce: In a saucepan, melt the 4 tbsp of butter. Add the flour and whisk, cook for 2 minutes. Pour the hot milk into the roux and stir until smooth. Let it come to a boil, whisking continuously until thickened, another minute after it comes to a boil. Remove from heat. Stir in the salt, pepper, nutmeg, 1 cup of the gruyere cheese and ½ cup of the Parmesan cheese.
- Assemble the gratin: In a 9x13-inch casserole dish, pour about ⅓ of the cheese sauce, then place all the cauliflower on top. Pour the remaining cheese sauce over the cauliflower. Sprinkle the remaining gruyere cheese and parmesan cheese over the casserole.
- Make the breadcrumb topping: Combine the melted butter with the panko breadcrumbs and sprinkle over the cauliflower.
- Bake: Transfer the casserole dish to the oven and bake for 30 minutes or until the top is browned.
Cup of Yum
Notes
- If you are looking for a gluten-free option to this recipe, you can switch up the all-purpose flour with any preferred gluten-free flour such as almond flour, buckwheat flour or amaranth flour.
- While nutmeg is one of the main ingredients to get that delicious flavor, if you do end up wanting to leave it out, you can substitute it with a couple of drops of hot sauce or a pinch of ground paprika to boost up the flavors.
- As some of you may enjoy a more meaty add-on, you can mix in some bacon bits with the cauliflower, then cover everything with the last cheesy topping and let everything cook together.
- If you end up having any leftovers, let them cool down at room temperature, then store in an airtight container in your fridge. This dish holds well for about 2 days. To reheat, bring to room temperature then place it in the oven at 425°F for 8 - 10 minutes or until hot.
Nutrition Information
Serving
1serving
Calories
400kcal
(20%)
Carbohydrates
14g
(5%)
Protein
21g
(42%)
Fat
29g
(45%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
86mg
(29%)
Sodium
558mg
(23%)
Potassium
451mg
(13%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
926IU
(19%)
Vitamin C
46mg
(51%)
Calcium
653mg
(65%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 400
% Daily Value*
| Serving | 1serving | |
| Calories | 400kcal | 20% |
| Carbohydrates | 14g | 5% |
| Protein | 21g | 42% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 558mg | 23% |
| Potassium | 451mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 926IU | 19% |
| Vitamin C | 46mg | 51% |
| Calcium | 653mg | 65% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.