Roasted Cauliflower Au Gratin
User Reviews
5
Roasted Cauliflower Au Gratin
Description
The recipe begins by roasting cauliflower florets coated in olive oil, garlic powder, salt, and pepper to develop a slightly caramelized flavor and firm texture. The cheese sauce is prepared on the stove by making a roux with butter and flour, then slowly whisking in warm milk until thickened. Nutmeg and half the gruyere cheese fold into the sauce for warm, savory notes and smooth richness.
Assembling the dish involves layering roasted cauliflower and cheese sauce in a baking dish, finishing with remaining cheese and panko breadcrumbs for a crunchy top layer. Baking at 375°F allows the sauce to bubble and the top to turn golden brown.
The dish can be served as a hearty side or main, pairing well with proteins or salads. Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave. Substitutions for cheese and dairy ingredients are noted, allowing some flexibility while maintaining the casserole’s creamy texture.
Ingredients
- 1 large cauliflower cut into florets, head
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- 2 cups milk
- ¼ teaspoon nutmeg
- 1 ½ cups gruyere cheese divided, freshly grated
- ¼ cup panko breadcrumbs
Instructions
- Preheat the oven to 425°F.
- Place the cauliflower florets on a large baking sheet. Drizzle with olive oil, then season with garlic powder, salt and pepper. Toss to coat, then roast in the oven for 20 minutes, turning at the halfway point.
- Meanwhile, melt the butter in a small saucepan over low heat. Add the flour, stirring constantly with a whisk or wooden spoon until well blended. Slowly whisk in the warm milk and stir until the mixture thickens, about 3-5 minutes.
- Remove from heat, season with nutmeg and mix in half the cheese.
- Pour 1/3 of the sauce on the bottom of an 8x11 baking dish. Place the roasted cauliflower on top and then pour the rest of the sauce evenly on top. Sprinkle the remaining half of the grated cheese and bread crumbs on top, alternating between them to form layers.
- Lower the oven temperature to 375°F and bake for 25-30 minutes or until the top is browned and bubbly.
Notes
- Store leftovers in an airtight container for up to 3 days; reheat in microwave or oven.
- Freezing is not recommended due to texture changes.
- Gruyere cheese can be substituted with mozzarella or parmesan if desired.
- Milk can be swapped for unsweetened almond milk and butter for olive oil for dairy-free options.
- For gluten-free version, replace flour with almond flour or gluten-free 1:1 mix when making the roux.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 295kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 521mg | 22% |
| Potassium | 582mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 562IU | 11% |
| Vitamin C | 67mg | 74% |
| Calcium | 471mg | 47% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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