Cauliflower Gratin
User Reviews
0.0
0 reviews
Unrated
Cauliflower Gratin
Report
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Share:
Ingredients
for the cauliflower:
- 3 pounds (1350g) cauliflower florets 1 large head or 2 small
- 1/4 cup olive oil
- salt and pepper to taste
for the sauce:
- 2 tablespoons butter
- 1 large shallot or 1 medium onion
- 5 cloves garlic
- 1/2 teaspoon thyme
- 1/4 teaspoon paprika
- 1 1/2 tablespoons flour
- 1 1/4 cups heavy cream
- 1 cup milk
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoons lemon juice
- salt and pepper to taste
- 1 1/2 cups (150g) Gruyere cheese divided
for the Panko parmesan topping:
- 3 tablespoons (45g) butter
- 3/4 cup (50g) Panko breadcrumbs not fine breadcrumbs
- 1/2 cup (45g) grated parmesan cheese
Instructions
Bake cauliflower:
- Preheat the oven to 425°F (220°C) and move the wire rack one shelf above the center.
- Wash cauliflower, cut off the leaves, and divide into florets. Place the florets on a large baking sheet and pat dry with paper towels.
- Toss the florets with olive oil and season with salt and pepper. Bake for 20 minutes or until browned and softened but not very soft.
- Take out of the oven and transfer to a 9x13-inch (23x33cm) baking dish.
- Note: If you want to have one less dish to wash up, you could bake the cauliflower in the casserole dish. However, it will have a better chance of browning when it is not overcrowded and is baked on a larger baking sheet.
Make the Panko parmesan topping:
- Melt the butter in a small pot, stir in Panko until evenly coated in butter. Take the pot off the heat and stir in parmesan. Set aside.
Make the cheese sauce:
- Dice the shallot, finely chop garlic (with a knife and not a garlic press), juice the lemon, and grate the Gruyere on the large holes of a box grater.
- Melt the butter in a large frying pan, add the shallots, and cook over low heat for about 2 minutes or until softened.
- (Note: if using regular yellow onion and not shallot: make sure to dice it very finely and cook it a little bit longer, about 4-5 minutes, until very soft, you don't want crunchy onions in your sauce.)
- Add garlic, thyme, paprika, and flour. Cook for a minute, stirring.
- Add milk, cream, Dijon, and cook for 2-3 minutes, stirring, until slightly thickened.
- Add 1/2 of the Gruyere cheese and cook until it's melted.
- Take the pan off the heat, season the sauce with lemon juice, salt, and pepper.
Assemble:
- Add the sauce to the cauliflower. Stir until evenly coated. Top with the remaining 1/2 of Gruyere, then sprinkle breadcrumb parmesan topping over the sauce.
- Bake for 25 minutes or until the topping is golden and the casserole is hot and bubbly.
- Enjoy!
Notes
- Calories = 1 serving (1/8 of the recipe). This is only an estimate!
Nutrition Information
Show Details
Calories
385kcal
(19%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
