Cheesy Cauliflower Gratin
User Reviews
5
Cheesy Cauliflower Gratin
Description
Cheesy Cauliflower Gratin features cauliflower florets coated in a smooth, creamy sauce made from milk infused with herbs and garlic, thickened with a roux and enriched with Brie cheese. The addition of freshly grated nutmeg adds a warm, aromatic subtlety to the sauce. Baking the gratin allows the flavors to meld and develops a golden crust of Parmesan cheese and panko breadcrumbs, contributing a crisp texture that complements the tender vegetable beneath.
The dish works well as a hearty side or a vegetarian main, offering a rich and indulgent experience akin to mac and cheese but focused on cauliflower. The soothing creaminess balanced with the crunchy topping makes it particularly suitable for cooler months or when comfort food is desired.
This gratin is prepared in a single ovenproof saucepan, reducing cleanup. The use of Brie introduces a distinctive creamy and mild flavor different from sharper cheeses, while simmering the milk with herbs imparts subtle background notes enhancing the sauce. The recipe encourages saving some Brie rind-removed chunks for this, especially if Brie is purchased for cheese boards, providing an economical and tasty use.
Ingredients
- 2 cups milk whole
- 3 bay leaf
- 2 thyme sprigs; plus more to finish
- 4 cloves garlic chopped
- 2 ounces butter unsalted
- ¼ cup all-purpose flour
- 4 ounces Brie cheese rind removed
- ½ teaspoon nutmeg freshly grated
- 2-3 pounds cauliflower cut into florets
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
- ½ cup panko bread crumbs
- ½ cup Parmesan Cheese grated
Instructions
- Preheat oven to 400 F.
- In a medium oven proof saucepan, simmer the milk, bay leaves, thyme and garlic over medium heat for about 15 minutes. After 15 minutes, remove from heat and remove the bay leaves and thyme with tongs.
- In a large saute pan, melt the butter over medium high heat. Once melted, whisk in the flour to make a roux. Slowly pour in the milk, whisking until evenly incorporated and starting to thicken. Add chunks of the brie and nutmeg, and continue stirring until the brie is melted. Carefully nestle in the cauliflower florets and stir to coat. Season with salt and pepper, transfer the entire pan into the oven and bake for 30-40 minutes. After 20 minutes, top with the bread crumbs and parmesan cheese, place back into the oven and continue baking until bubbly and the cauliflower is tender. Serve immediately.
Notes
- Make this dish entirely in one ovenproof pan to simplify preparation and reduce dishes.
- Brie cheese is key for the sauce's creamy texture; remove the rind before adding.
- Simmering milk with bay leaves, thyme, and garlic infuses subtle herbal flavors.
- After 20 minutes in the oven, add the Parmesan and panko topping to finish baking with a crunchy crust.
- This gratin serves as an excellent pasta-free alternative to traditional mac and cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 56mg | 19% |
| Sodium | 392mg | 16% |
| Potassium | 647mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 571IU | 11% |
| Vitamin C | 74mg | 82% |
| Calcium | 260mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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