Creamy Cauliflower Gratin
User Reviews
4.8
15 reviews
Excellent
Creamy Cauliflower Gratin
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So creamy, so cheesy and just SO stinking EASY!!! Perfectly baked until golden brown and bubbly. An absolute crowd-pleaser!!!
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Ingredients
- 1 tablespoon olive oil
- ¼ cup Panko*
- ½ cup freshly grated parmesan divided
- 1 head cauliflower cut into florets
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 large shallot diced
- 3 tablespoons all-purpose flour
- 2 teaspoons chopped fresh thyme leaves
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper to taste
- 1 cup shredded Mozzarella cheese
- 3 sprigs fresh thyme
Instructions
- Preheat oven to 400 degrees F.
- In a small bowl, combine olive oil, Panko and 1/4 cup Parmesan; set aside.
- Place cauliflower in a steamer basket and set over boiling water. Cover and steam until crisp-tender, about 4-5 minutes; drain well.
- Melt butter in a large skillet over medium heat. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
- Whisk in flour and thyme until lightly browned, about 1 minute. Gradually whisk in milk, heavy cream and Dijon. Cook, whisking constantly, until incorporated and slightly thickened, about 4-5 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
- Stir in cauliflower, mozzarella and remaining 1/4 cup Parmesan until the cheeses have melted, about 1-2 minutes. Sprinkle with Panko mixture.
- Place into oven and bake until golden brown and bubbly, about 20-25 minutes.
- Serve immediately, garnished with thyme, if desired.
Notes
- *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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