Cauliflower Gratin

Cheesy Cauliflower Gratin

Helpful Tips for Making Cauliflower Gratin Casserole

Cauliflower is often overlooked as a delicious side dish, but it’s so incredibly versatile and readily available at the market. I have many cauliflower recipes to try and add to your dinner menu.

• I typically use fresh cauliflower for this dish but you can certainly adapt using frozen steamed cauliflower in the same amount to lessen prep time.
• When making the cheese sauce, don’t walk away, it needs to be stirred constantly to prevent sticking.
• The cheese I use is an Italian blend of mozzarella and provolone. You can use any cheese you like in this recipe.
• More cauliflower recipes to try from the recipe index creamy Mashed Cauliflower, Oven Roasted Panko Parmesan Cauliflower and Cheddar Cauliflower Soup with Bacon will warm you up on a chilly day.
• You may also like this recipe for  Onion Gratin with Rosemary and Thyme from Kalyn’s Kitchen.

 

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Cauliflower Gratin

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Side Dish

Cuisine: American

Keyword: cauliflower-gratin, cheesy-cauliflower-gratin

Servings: 6 servings

Calories: 373kcal

Author: Melissa Sperka

Ingredients

• 3 cups steamed cauliflower florets
• 4 Tbsp butter
• 1/3 cup all purpose flour
• 2 cups light cream or whole milk
• 1/2 tsp each tarragon onion powder, garlic powder, white pepper & salt
• 2 Tbsp Dijon mustard
• 2 1/2 cups shredded Italian blend cheese
• Topping:
• 1 cup crushed croutons or buttery crackers
• 1 Tbsp melted butter

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Instructions

• Preheat the oven to 350°F. Spray a 2 quart casserole dish with cooking spray. Set aside. Steam the cauliflower florets then roughly chop them into bite size pieces. Set aside to cool slightly while you prepare the sauce.
• On the stove top over medium high heat, melt 4 Tbsp of butter in a small saucepan. Add 1/3 cup of flour. Whisk together until the butter and flour combine to form a roux.
• Whisk all of the seasonings and the Dijon mustard into the light cream.
• Lower the heat to medium. Slowly whisk the cream mixture into the roux, whisking continually. After adding all of the cream continue to whisk until it begins to bubble.
• Lower the heat and allow it to gently simmer for 3-4 minutes.
• Add 1 1/2 cups of shredded cheese to the sauce, then remove the saucepan from the heat, stirring until the cheese has completely melted.
• Divide the remaining cheese into three equal parts.
• To assemble, ladle cheese sauce onto the bottom of the baking dish, next cauliflower then shredded cheese. Repeat ending with shredded cheese.
• Sprinkle the buttered crumbs on top.
• Bake for 30-35 minutes until golden and bubbly.

Notes

For the topping, I used Ranch flavored croutons for the crunchy topping. You could use your choice of seasoned breadcrumbs or buttery crackers, if desired.

Nutrition

Serving: 1serving | Calories: 373kcal | Carbohydrates: 20g | Protein: 17g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 372mg | Potassium: 286mg | Fiber: 2g | Sugar: 6g | Vitamin A: 452IU | Vitamin C: 24mg | Calcium: 219mg | Iron: 1mg

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