Description
A delicious and creamy baked cauliflower gratin that is perfect as a side dish or a main course.
Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Dijon mustard
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 375°F.
- In a large pot of boiling salted water, cook the cauliflower florets for about 5 minutes until slightly tender. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden.
- Gradually whisk in the milk, stirring continuously until the mixture thickens, about 5-7 minutes.
- Stir in the garlic powder, onion powder, Dijon mustard, cheddar cheese, and half of the Parmesan cheese. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooked cauliflower with the cheese sauce, ensuring the florets are well coated.
- Transfer the mixture to a greased 9×13-inch baking dish. If desired, sprinkle the breadcrumbs and remaining Parmesan cheese on top for a crispy finish.
- Bake in the preheated oven for 25-30 minutes until bubbly and golden on top.
- Let it cool for a few minutes before serving. Garnish with chopped parsley.
Notes
- For a lighter version, substitute whole milk with unsweetened almond milk and use low-fat cheese.
- For added flavor, mix in cooked bacon bits or sautéed onions before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg