Cauliflower Gratin
User Reviews
4.8
Cauliflower Gratin
Description
This Cauliflower Gratin begins by boiling medium cauliflower florets until tender yet firm. A creamy sauce is prepared by sautéing onion and garlic in butter, then adding flour and spices including salt, pepper, and optional nutmeg to create a roux base. Unsweetened almond milk is gradually stirred in and brought to a boil, then cheese—primarily Gruyere with some Parmesan—is melted into the sauce to develop a smooth, rich texture.
The cooked cauliflower is placed in a casserole dish and covered evenly with the cheese sauce. Additional shredded Gruyere, Parmesan, and panko breadcrumbs or almond meal are sprinkled on top to create a gratin crust. Baking at 375°F produces a bubbly filling with a golden, slightly crisp topping that contrasts with the tender cauliflower beneath.
This gratin pairs well with roasted or grilled meats or can be served as a comforting vegetarian main. Leftovers should be kept in an airtight container in the refrigerator and can be reheated on the stovetop, oven, or microwave to preserve texture and flavor.
Ingredients
- 1 cauliflower cut into medium florets (about 8 cups, large head
- 2 Tablespoons butter or olive oil
- ¼ cup yellow onion chopped
- 2 garlic minced, cloves
- 2 Tablespoon all-purpose flour or gluten-free all-purpose flour
- ½ teaspoon salt sea salt
- ½ teaspoons black pepper ground
- Pinch nutmeg optional
- 1 cup almond milk unsweetened
- 1 cup gruyere cheese divided, shredded
- ½ cup Parmesan Cheese divided, shredded
- ½ cup panko breadcrumbs or almond meal
- parsley for serving, fresh
Instructions
- Preheat oven to 375°F and grease a 8x11 or 9x13 casserole dish.
- Chop cauliflower into florets and place in a large pot. Add enough water to cover the cauliflower and heat until water is boiling. Reduce heat to medium-low and simmer until the cauliflower is tender, but still firm (about 4-5 minutes). Drain, pat dry and set aside.
- While cauliflower is cooking, add butter to a large saucepan and heat over medium heat. Add chopped onion and garlic and sauté until tender and fragrant, about 3-4 minutes.
- Add flour, salt, pepper and nutmeg. Stir to combine. Slowly add almond milk and bring mixture to a boil, whisking constantly until mixture is smooth and thick,
- Remove from heat and add ¾ cup gruyere cheese and ¼ cup parmesan, mixing until fully melted and smooth.
- Add cauliflower to prepared baking dish then pour sauce evenly over cauliflower.
- Top with remaining cheese and breadcrumbs or almond meal.
- Bake for 25-30 minutes until bubbly and top begins to brown. Broil for 2-3 min to brown the top more.
- Let cool for a few minutes then serve warm topped with fresh parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat the gratin gently on the stovetop, in the oven, or microwave to maintain creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 1/6 recipe | |
| Calories | 266kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 13g | 26% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 550mg | 23% |
| Potassium | 489mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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