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Cauliflower au Gratin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 20 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French

Description

This classic Cauliflower au Gratin recipe features tender cauliflower florets baked in a creamy homemade cheese sauce made with white cheddar and Gruyere, topped with a golden, crispy breadcrumb and cheese crust. It’s a comforting and elegant side dish perfect for holiday dinners or weeknight meals.

Ingredients

Cauliflower

  • 2 pounds cauliflower florets
  • 1 tablespoon salt

Cheese Sauce

  • 1/4 cup butter, divided
  • 3 tablespoons flour
  • 2 cups whole milk
  • 1/2 teaspoon ground black pepper
  • 1 cup shredded white cheddar cheese, divided
  • 1/2 cup grated Gruyere cheese

Topping

  • 1/4 cup bread crumbs

Instructions

  1. Preheat Oven: Preheat your oven to 375ºF to ensure it is hot and ready for baking when all components are prepared.
  2. Boil Cauliflower: Bring a large pot of water to a boil and add the tablespoon of salt. Add the cauliflower florets and boil for 5 minutes until slightly soft. Drain them in a colander and set aside.
  3. Make Roux: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Sprinkle in the flour, then whisk the mixture constantly for about 1 minute. The mixture may slightly brown, adding depth of flavor.
  4. Add Milk: Gradually pour in the whole milk while whisking to avoid lumps. Continue whisking until the milk comes to a boil. Boil for 1 minute, whisking constantly until the sauce begins to thicken.
  5. Add Cheese: Remove the pan from heat, then add the ground black pepper, 1/2 cup white cheddar cheese, and Gruyere. Whisk until the cheese is fully melted and the sauce is smooth.
  6. Assemble Dish: Spread half of the cheese sauce on the bottom of an 8×11 inch baking dish. Evenly distribute the cooked cauliflower florets over the sauce in a single layer. Pour the remaining cheese sauce over the cauliflower to cover.
  7. Prepare Topping: In a small bowl, combine the bread crumbs with remaining 1/2 cup of cheddar cheese. Sprinkle the mixture evenly over the top of the assembled cauliflower and sauce.
  8. Add Butter Drizzle: Melt the remaining 2 tablespoons of butter and drizzle over the breadcrumb topping to ensure it gets golden and crispy while baking.
  9. Bake: Transfer the dish to the oven and bake uncovered for 25 minutes. The top should turn completely golden brown and the cheese sauce will be bubbling around the edges.
  10. Cool and Serve: Remove from the oven and allow to cool slightly before serving hot for the best texture and flavor.

Notes

  • Use fresh cauliflower florets for the best texture and flavor.
  • For a lower fat version, substitute milk with 2% or use a lighter cheese option.
  • Make sure to whisk the roux well to avoid lumps in the cheese sauce.
  • The breadcrumb topping can be substituted with crushed crackers or panko for extra crunch.
  • Allow the dish to cool slightly to let the sauce thicken for easier serving.

Find it online: https://slsrecipes.com/cauliflower-au-gratin-recipe/