Cauliflower Gratin
User Reviews
4.3
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Servings
12
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Course
Side Dish
Cauliflower Gratin
Description
The Cauliflower Gratin recipe calls for cauliflower florets cooked briefly in boiling water to retain tenderness without losing structure. A roux made from butter and flour is combined with warm half and half to create a béchamel base, seasoned with salt and pepper. Sharp white cheddar and Parmesan cheeses melt into this sauce to add rich flavor and creaminess. The baking dish is layered with a portion of cheese sauce, cauliflower, and more sauce poured atop. A final topping of panko breadcrumbs mixed with melted butter and extra Parmesan provides a golden, crunchy crust when baked at 375°F. This contrast of creamy interior and crisp topping defines the dish.
The gratin serves well as a side complementing hearty mains. Its cheese-heavy sauce and breaded topping give it a texture and richness that enhances simple steamed vegetables like cauliflower. No additional garnishes are noted, keeping focus on the interplay between the creamy cheese sauce and the crispy breadcrumb finish.
Ingredients
- 2 - 2 ½ pounds cauliflower about a 3 1/2 pound head of cauliflower, florets
- 5 tablespoons butter divided use
- 3 tablespoons all-purpose flour
- 2 ½ cups half and half warmed
- ½ teaspoon salt fine
- black pepper to taste, ground
- 1 ¼ cups cheddar cheese shredded, extra sharp, white
- ¾ cups Parmesan Cheese divided use, grated
- ½ cup panko bread crumbs
Instructions
- Preheat oven to 375°F. Spray a 9 x 13-inch Pyrex baking dish with nonstick cooking spray.
- Cook the cauliflower florets in a large pot of boiling water for 5 minutes. Drain.
- In a medium saucepan over medium heat, melt 3 tablespoons of butter. Stir in the flour. Continuing stirring to create a paste and cook for two minutes.
- Slowly pour in the half and half while whisking the entire time. Whisk in the salt and pepper. Bring mixture to a gentle boil and continue whisking for 1 minute, or until the mixture thickens up.
- Remove saucepan from the heat and stir in the extra sharp cheddar and 1/2 cup grated parmesan. Stir until smooth and cheese is melted.
- Remove about one cup of the cheese sauce and spoon it into the bottom of the prepared baking dish. Add cauliflower florets to the baking dish and pour the remaining cheese sauce over the cauliflower.
- In a small bowl, stir together Panko bread crumbs, remaining 1/4 cup grated parmesan cheese and 2 tablespoons melted butter. Sprinkle this mixture over the top of the cauliflower.
- Bake in preheated oven for 30-35 minutes, or until the topping is golden brown. Serve warm.
User Reviews
Overall Rating
4.3
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