Roasted Cauliflower Gratin
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4.8
144 reviews
Excellent
Roasted Cauliflower Gratin
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Recipe for Roasted Cauliflower Gratin with creamy cheese sauce and caramelized roasted cauliflower. Easy gluten free modification. Vegetarian.
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Ingredients
- 2 1/2 pounds cauliflower florets (about one large 3 lb cauliflower head)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/4 cups lowfat milk
- 3/4 cup shredded sharp cheddar cheese, tightly packed
- 3 tablespoons breadcrumbs (I used Panko)
Gluten Free/Passover Modification Ingredients
- 1 tablespoon Potato Starch
- 3 tablespoons Parmesan Cheese
Instructions
- Preheat oven to 425 degrees F. Spread out the florets on the baking sheet and drizzle with olive oil. Toss to coat (I usually use clean hands to make sure the cauliflower is evenly coated). Place them in the oven to roast for 10 minutes. After 10 minutes, stir the florets with a wooden spoon. Return to the oven and roast for about 15 minutes longer till the edges brown/caramelize and the cauliflower is tender.
- While the cauliflower roasts, in a medium saucepan, melt butter over medium heat. Whisk in the flour, salt, and pepper. Stir to form a thick paste.
- Slowly whisk in the milk, ¼ cup at a time. Heat the milk mixture over medium heat for a few minutes, whisking frequently, till it thickens and begins to bubble around the edges. Do not let the sauce boil.
- Whisk in the grated cheddar cheese and stir till melted. Reduce heat to lowest setting, stirring frequently, until ready to assemble the gratin.
- Remove roasted cauliflower florets from the oven and reduce oven temperature to 375 degrees. Place the roasted florets in an even layer in a 2 qt gratin dish or 8x8 inch baking dish.
- Pour the cheese sauce evenly across the top of the cauliflower florets.
- Sprinkle the breadcrumbs evenly across the top of the cheese sauce.Place the assembled gratin into the oven and bake for 20-30 minutes till edges begin to brown and the cheese sauce is bubbly.
- Remove the gratin from the oven and turn on your broiler. When broiler is hot, place the gratin back in the oven and let it brown under the broiler for 1-2 minutes, watching it carefully, till the top is browned to your liking.
- Serve hot. If you're like to try a spicy modification on this recipe, substitute cayenne pepper for the black pepper, and add another pinch of cayenne to the sauce.
Notes
- You will also need: 2 qt gratin dish or 8x8 inch square baking dish
- Gluten Free/Passover Modification: Substitute 1 tbsp potato starch for flour, substitute 3 tbsp grated parmesan cheese for breadcrumbs.
- Gluten Free/Passover Modification:
- Substitute 1 tbsp potato starch for flour, substitute 3 tbsp grated parmesan cheese for breadcrumbs.
Nutrition Information
Show Details
Calories
192kcal
(10%)
Carbohydrates
13g
(4%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Cholesterol
28mg
(9%)
Sodium
555mg
(23%)
Potassium
647mg
(18%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
310IU
(6%)
Vitamin C
91.1mg
(101%)
Calcium
202mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 28mg | 9% |
| Sodium | 555mg | 23% |
| Potassium | 647mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 91.1mg | 101% |
| Calcium | 202mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
144 reviews
Excellent
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