Cauliflower Gratin
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Cauliflower Gratin
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Cauliflower Gratin is a delicious side dish featuring tender cauliflower florets baked with a Gruyere cheese sauce and breadcrumb topping until creamy and bubbly. An easy vegetable side for your Thanksgiving table.
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Ingredients
- 1 head medium large cauliflower cut into medium florets
- 2 tablespoons butter
- 2 tablespoons flour see notes
- 1 cup milk see notes
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ⅛ teaspoon nutmeg
- 6 ounces gruyere cheese shredded (a little over 1 cup)
- 3/4 cup shredded Parmesan cheese divided
- ¾ cup panko breadcrumbs
- 1 tablespoon finely chopped flat-leaf parsley
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Instructions
- Preheat oven to 375ºF and grease 11x7 casserole dish (2 qt) with butter or oil. Set aside.
- Boil Cauliflower: Bring a large pot of water to boil. Place cauliflower florets in pot (making sure water is covering cauliflower) and cook for 5 minutes. Cauliflower should be tender but not too soft. Drain and pat dry, then transfer to prepared dish.
- Make cheese sauce: In a medium saucepan over medium-high heat, add butter and flour. Stir constantly until well combined. Slowly add in milk, whisking until combined. Reduce heat to medium and allow mixture to thicken, stirring occasionally, about 3-5 minutes. Add garlic, pepper, nutmeg, gruyere cheese and ½ cup parmesan. Whisk until cheese is melted and sauce is smooth. Pour over cauliflower in dish and set aside.
- Breadcrumbs: In a small bowl combine breadcrumbs with remaining ¼ cup parmesan cheese and chopped parsley. Mix until well combined and sprinkle evenly over cauliflower.
- Bake: Bake cauliflower for 20-25 minutes, or until breadcrumbs are golden brown. Let dish stand for 5-10 minutes before serving.
Notes
- FLOUR: use a 1:1 gluten-free flour blend, cornstarch, or arrowroot flour.
- MILK: to lighten this dish up, use a non-dairy milk like unsweetened cashew or almond milk. Using cow’s milk will result in a richer/creamier dish.
- to lighten this dish up, use a non-dairy milk like unsweetened cashew or almond milk. Using cow’s milk will result in a richer/creamier dish.
- MAKE AHEAD: assemble the dish as directed, but do not add the bread crumbs or bake it. Store covered in the fridge for 1-2 days. When ready to bake, remove it from the fridge 30 minutes before baking, top with breadcrumbs, and bake as instructed.
- STORAGE: leftover cauliflower gratin can be stored tightly covered with plastic wrap or in an airtight container in the fridge for 4 days. We do not recommend freezing the gratin.
- REHEAT: reheat, covered with aluminum foil, in a low oven (300 degrees F) for 15-20 minutes, until warm. Option to reheat individuals portions in the microwave.
Nutrition Information
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Calories
289kcal
(14%)
Carbohydrates
15g
(5%)
Protein
18g
(36%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
55mg
(18%)
Sodium
533mg
(22%)
Potassium
413mg
(12%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
606IU
(12%)
Vitamin C
47mg
(52%)
Calcium
523mg
(52%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 55mg | 18% |
| Sodium | 533mg | 22% |
| Potassium | 413mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 606IU | 12% |
| Vitamin C | 47mg | 52% |
| Calcium | 523mg | 52% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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