Cauliflower au Gratin Recipe
User Reviews
4.8
12 reviews
Excellent
Cauliflower au Gratin Recipe
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Allow me to introduce you to this cheesy Cauliflower au Gratin, your new favorite easy low-carb recipe! Roasted cauliflower is coated in a sauce made with Gruyere and Parmesan cheese, then baked in the oven.
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Ingredients
- 1 cauliflower cut into florets, about 5 cups, large head
- 2 tablespoons neutral cooking oil olive or avocado, generic cooking oil
- 1 teaspoon salt divided
- ¼ teaspoon black pepper
- 2 tablespoons butter or oil
- 2 cloves garlic crushed
- 2 tablespoons flour gluten-free 1-to-1 blend
- 1 ½ cups milk regular or cashew milk
- ¾ cup cheese gruyere, asiago, or mixed
- ½ cup Parmesan Cheese grated, divided
- ¼ teaspoon thyme dried
- ¼ teaspoon Coriander
- ¼ cup panko bread crumbs gluten-free, optional
Instructions
- Preheat oven to 425°F.
- Prepare the Cauliflower. Add cauliflower florets to a 13 by 9-inch baking dish along with 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to combine and spread cauliflower out in the dish. Bake in preheated oven for 15-20 minutes.
- Make the Sauce. While cauliflower is baking, add 2 tablespoons of butter and crushed garlic to a large skillet or saucepan. Sauté over medium heat for 1 minute. Sprinkle flour into the pan and whisk for 1-2 minutes, or until it begins to form a paste. Reduce heat to medium-low. Pour in room-temperature milk, ¼ cup at a time, whisking well after each addition. Wait to add the next amount until the sauce has thickened.
- Add Cheese and Cauliflower. Once all of the milk is added, turn off the heat and mix in gruyere cheese, ¼ cup Parmesan cheese, ½ teaspoon salt, thyme, and coriander. Pour sauce over baked cauliflower and toss to combine.
- Top and Bake. Mix together remaining Parmesan cheese and breadcrumbs in a small bowl. Sprinkle over cauliflower. Reduce oven temperature to 400 °F and return cauliflower dish to oven for 20-25 minutes. For an extra crispy topping, broil casserole for 2-3 minutes under a high broil.
- Serve with cauliflower with fresh thyme and enjoy!
Notes
- Ingredients: Freshly shredded cheese is the best option.
- Size: Large pieces of cauliflower give the crunchiest bite while small pieces might overcook.
- Prep-Ahead: Follow all of the instructions up to sprinkling on the topping. Cover and refrigerate, with the topping stored in a separate container. Pull it out at least 1 hour before baking to allow it to come to room temperature. Sprinkle the topping over the cauliflower and follow the remaining steps for baking it in the oven.
- Storage: This cauliflower gratin tastes best when it is served immediately. You can save covered leftovers in the refrigerator for up to 3-5 days. Just note it will get soggy and not have the same incredible texture. Take it out of the fridge 30 minutes ahead of time, then bake at 350°F for 10-20 minutes.
- Freezing: Freezing is not recommended as it will become very watery upon thawing.
Nutrition Information
Show Details
Calories
156kcal
(8%)
Carbohydrates
7g
(2%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Cholesterol
19mg
(6%)
Sodium
596mg
(25%)
Potassium
208mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
223IU
(4%)
Vitamin C
31mg
(34%)
Calcium
263mg
(26%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 19mg | 6% |
| Sodium | 596mg | 25% |
| Potassium | 208mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 31mg | 34% |
| Calcium | 263mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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