Cauliflower au Gratin
User Reviews
5
Cauliflower au Gratin
Description
This recipe begins by roasting bite-sized cauliflower florets tossed with olive oil, salt, and pepper to develop a tender texture and caramelized edges that help prevent watery sauce. Meanwhile, a sauce is prepared by making a roux with butter and flour, then gradually whisking in milk until thickened. Cream cheese, salt, pepper, dry mustard powder, and cheeses including sharp cheddar and Gruyère are stirred in to create a smooth, rich sauce.
The roasted cauliflower is combined with the cheese sauce and placed in a casserole dish. Additional cheese is sprinkled on top before baking until heated through and the cheese topping is golden and bubbly, then briefly broiled for browning. The result is a multi-layered dish with tender roasted florets enveloped in a creamy, flavorful cheese sauce with a browned crust.
Broccoli can be incorporated alongside cauliflower if desired. To avoid watery results, ensure cauliflower is well-drained if steamed or boiled. Removing the sauce from heat before adding cheese prevents separation. Breadcrumbs mixed with butter can replace the cheese topping for a contrasting texture. Leftovers store well refrigerated for up to four days.
Ingredients
- 8 cups cauliflower about 1 large head, florets
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced, optional
- 1 cup milk
- 4 ounces cream cheese softened
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ½ teaspoon dry mustard powder
- 1 cup cheddar cheese divided, shredded sharp
- ½ cup gruyere cheese or swiss cheese or additional cheddar, shredded
Instructions
- Preheat oven to 400°F.
Roast Cauliflower
- Rinse cauliflower and break into bite-sized florets. Toss with olive oil and salt and pepper to taste.
- Place on a baking sheet and roast 15-20 minutes or until tender.
Make Sauce
- While cauliflower is roasting, melt butter (and garlic if using) in a saucepan until fragrant, about 30 seconds. Whisk in flour until smooth and let cook for 1 minute. Add milk a little at a time while whisking until smooth.
- Cook over medium heat until thick and bubbly. Stir in cream cheese, salt, black pepper, and mustard powder until smooth. Add in ¾ cup cheddar cheese and swiss cheese. Whisk until smooth.
Bake
- Toss cheese mixture with roasted cauliflower and place in a 2 qt casserole dish. Top with remaining cheese and bake 20-25 minutes or until heated through.
- Broil 1-2 minutes or until browned.
Notes
- Roasting the cauliflower prevents excess water in the sauce; if steaming or boiling, drain thoroughly.
- Broccoli can be added to the dish if preferred.
- Remove sauce from heat before adding cheese to avoid separation.
- Instead of cheese topping, a mixture of breadcrumbs and melted butter can be sprinkled before baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 251 | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 9g | 18% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 304mg | 13% |
| Potassium | 306mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 621IU | 12% |
| Vitamin C | 35mg | 39% |
| Calcium | 226mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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