Cauliflower Gratin
User Reviews
5.0
15 reviews
Excellent
Cauliflower Gratin
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Cauliflower Gratin is an easy vegetable side dish with a gruyere and parmesan cheese sauce covered in golden buttery breadcrumbs.
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Ingredients
- 1 large head cauliflower cut into medium sized florets (about 2 lbs.)
- kosher salt and black pepper to taste
- 4 tablespoons butter divided
- 3 tablespoons all-purpose flour
- 2 cups milk preferably whole
- 3/4 cup shredded gruyere cheese or sharp cheddar
- 3/4 cup grated Parmesan cheese
- 1/2 cup plain breadcrumbs
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Instructions
- Preheat oven to 375 degrees F.
- Bring a large pot of salted water to a boil. Turn heat to low, and add cauliflower florets to cook for about 5 minutes (they should be a bit tender but still firm). Drain and set aside.
- Meanwhile, add 2 tablespoons of the butter to a medium saucepan and melt over low heat. Add the flour (3 tablespoons) and stir together for about 1 minute to form a roux. Turn heat up to medium-high and gradually pour the milk in, whisking constantly, until no clumps remain. Bring to a gentle boil, turn heat back to low, and whisk constantly for about 1 minute, until it's thickened. Turn off the heat and stir in 1/2 cup of the shredded gruyere cheese and 1/2 cup of the grated parmesan cheese until melted. Season to taste with kosher salt and black pepper.
- In a small bowl or pyrex measuring cup, melt the remaining 2 tablespoons of butter. Add the breadcrumbs (1/2 cup) and the remaining 1/4 cup shredded gruyere and 1/4 cup grated parmesan. Stir together so everything is well coated in the butter.
- Pour enough of the sauce in the bottom of an 8x11 or 9x13 baking dish, or a 10" or 12" cast iron skillet to thinly coat the bottom (about 1/3 of the sauce). Add the cauliflower florets on top evenly. Pour the remainder of the sauce evenly on top of the cauliflower. Sprinkle the breadcrumb mixture evenly on top of that.
- Bake at 375 degrees F for 35-40 minutes, or until golden brown and bubbly. Serve hot or at room temperature.
Equipments used:
Notes
- This is best served fresh, as the breadcrumbs will get soggy if stored in the fridge, but leftovers will stay good for 2-3 days in the fridge (and are still yummy!).
- Need help with how to cut the cauliflower? Here's a tutorial on how to cut broccoli or cauliflower into florets.
- Frozen cauliflower florets can also be used- just toss them frozen into the boiling water and proceed with the recipe.
- For a gluten-free version, use gluten-free all-purpose flour and gluten-free breadcrumbs OR you can omit the breadcrumbs+butter topping and just sprinkle the extra cheese on top.
- This recipe is adapted from Ina Garten's cauliflower gratin.
Nutrition Information
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Calories
312kcal
(16%)
Carbohydrates
19g
(6%)
Protein
16g
(32%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
57mg
(19%)
Sodium
443mg
(18%)
Potassium
441mg
(13%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
630IU
(13%)
Vitamin C
46mg
(51%)
Calcium
437mg
(44%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 57mg | 19% |
| Sodium | 443mg | 18% |
| Potassium | 441mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 630IU | 13% |
| Vitamin C | 46mg | 51% |
| Calcium | 437mg | 44% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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