Cheesy Cauliflower Au Gratin Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 people
This cauliflower au gratin recipe is the perfect cheesy side dish for the holidays. Deliciously creamy, this vegetable side dish is topped with herbed breadcrumbs for a crunchy topping.
For the Breadcrumb & Tomato Toppings:
- 3 vines of cherry tomatoes-on-the-vine or 9-12 cherry tomatoes
- 3 slices day-old or dry sourdough or rustic bread
- 1 tablespoon grated Parmesan cheese
- 2 tablespoons grated Gruyere cheese
- 1 teaspoon dried Fines Herbes Bouquet Garni or your favorite herb blend
- 2 tablespoons olive oil
For the Cauliflower au Gratin:
- 1 3-pound head cauliflower, cut into even, medium-sized florets
- 2 tablespoon olive oil
- 4 tablespoons unsalted butter melted & divided
- 3 tablespoon all-purpose flour
- 2 cups hot whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg
- ½ cup freshly grated Gruyere cheese
- ½ cup freshly grated Parmesan cheese
For the Herbed Breadcrumb Mixture:
Tear the bread into fourths and place bread, 1 tablespoon grated Parmesan, 2 tablespoons Gruyere and dried herbs in a food processor fitted with the metal blade. Pulse 4-6 times until coarse crumbs form. Drizzle in the olive oil and pulse 2-3 more times or until the breadcrumbs are coated; set aside.
For the Cauliflower au Gratin:
Heat oven to 400°F and adjust the oven rack to middle position. Line a rimmed baking sheet with foil, and spray the foil with nonstick cooking spray. Spray an 8x11x2-inch baking dish with nonstick cooking spray; set aside.
Place the cauliflower florets on the prepared rimmed baking sheet and drizzle with 2 tablespoons olive oil; mix to coat. Cook the cauliflower at 400°F until lightly browned and tender or 15-20 minutes, turning after 10 minutes. When tender, remove from the oven and set aside.
While the cauliflower cooks, melt 2 tablespoons butter in medium-sized saucepan over low heat. Sprinkle the butter with flour and stir continuously for 2 minutes.
Pour hot milk over the butter-flour mixture, whisking continuously, until the mixture boils and thickens (1-2 minutes).
Remove the mixture from the heat, and add (while whisking constantly) ½ teaspoon kosher salt, black pepper, nutmeg, ½ cup grated Gruyere and Parmesan. Whisk until smooth.
Pour 1/3 sauce over the bottom of the prepared baking dish and layer the roasted cauliflower, evenly, over the sauce. Spread the remaining cheese sauce evenly over the cauliflower.
Set the tomato vines (or tomatoes) over the cauliflower/cheese mixture, and evenly sprinkle the breadcrumb mixture over the top. Drizzle the remaining 2 tablespoons melted butter over the top.
Bake at 400°F, 25-30, minutes or until bubbly and golden brown on top.
Serve immediately or at room temperature.
Calories: 380.38kcal | Carbohydrates: 19.11g | Protein: 14.48g | Fat: 28.12g | Saturated Fat: 12.4g | Cholesterol: 53.79mg | Sodium: 522mg | Potassium: 433.8mg | Fiber: 2.44g | Sugar: 7.22g | Vitamin A: 712.78IU | Vitamin C: 42.25mg | Calcium: 398.75mg | Iron: 1.44mg