Roasted Cauliflower Gratin
User Reviews
4.8
Roasted Cauliflower Gratin
Description
Roasted Cauliflower Gratin features cauliflower florets that are first roasted to develop a lightly caramelized surface and tender texture. A cheesy sauce is made by creating a roux with butter and flour, then gradually whisking in milk until thickened. Sharp cheddar cheese is melted into the sauce, giving it richness and flavor. The roasted cauliflower is combined with the cheese sauce in a baking dish, topped with breadcrumbs, and baked until the surface is golden and crisp.
This method preserves the cauliflower's texture while infusing it with creamy, cheesy elements. The contrast between the roasted vegetable's slight caramelization and the creamy sauce is notable. The crisp breadcrumbs add an additional crunchy layer that completes the gratin experience. This dish works well as a side for roasted or grilled meats, or as a comforting vegetarian main for a dinner gathering.
For those who require gluten-free or Passover options, potato starch can replace flour in the sauce, and Parmesan cheese may be used instead of breadcrumbs. The original dish uses an 8x8 inch gratin or casserole dish holding around 2 quarts. Roasting the cauliflower first ensures it remains tender without becoming mushy during baking, and stirring the sauce frequently prevents lumps.
Ingredients
- 2 1/2 pounds cauliflower about one large 3 lb cauliflower head, florets
- 1 tablespoon olive oil
- 2 tablespoons butter unsalted
- 2 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/4 cups milk lowfat
- 3/4 cup cheddar cheese sharp, shredded, 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
- Use a 2-quart or 8x8 inch baking dish for assembly and baking.
- For a gluten-free or Passover version, substitute potato starch for flour and Parmesan cheese for breadcrumbs.
- Roast cauliflower until edges brown and florets are tender for best texture before combining with sauce.
- Whisk sauce frequently to prevent lumps and avoid boiling once cheese is added.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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