Why You’ll Love This Recipe
- Creamy and Cheesy: A luscious sauce made with white cheddar and Gruyère cheeses coats each cauliflower floret, delivering a rich and satisfying flavor.
- Simple Ingredients: Utilizes basic pantry staples and fresh cauliflower, making it both accessible and budget-friendly.
- Versatile Side Dish: Pairs well with a variety of main courses, from roasted meats to vegetarian entrees.
- Make-Ahead Friendly: Can be prepared in advance and baked when ready, saving time for busy cooks.
- Family Favorite: Even picky eaters are likely to enjoy this cheesy, comforting dish.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Cauliflower florets
- Salt
- Butter
- All-purpose flour
- Whole milk
- Ground black pepper
- Shredded white cheddar cheese
- Grated Gruyère cheese
- Bread crumbs
Directions
-
Preheat the Oven: Set your oven to 375°F (190°C).
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Cook the Cauliflower: Bring a large pot of water to a boil, adding a tablespoon of salt. Add the cauliflower florets and boil for 5 minutes until slightly tender. Drain and set aside.
-
Prepare the Cheese Sauce:
- In a medium saucepan over medium heat, melt 2 tablespoons of butter.
- Add the flour, whisking constantly for about a minute until it forms a smooth paste.
- Gradually pour in the milk, continuing to whisk until the mixture comes to a boil. Let it boil for one minute, then remove from heat.
- Stir in the ground black pepper, ½ cup of shredded white cheddar, and the Gruyère cheese. Mix until the cheeses are fully melted and the sauce is smooth.
-
Assemble the Dish:
- Spread half of the cheese sauce on the bottom of an 8×11-inch baking dish.
- Arrange the cooked cauliflower evenly over the sauce.
- Pour the remaining cheese sauce over the cauliflower.
-
Add Topping:
- In a small bowl, combine the bread crumbs with the remaining ½ cup of shredded white cheddar cheese. Sprinkle this mixture over the top of the cauliflower and sauce.
- Melt the remaining 2 tablespoons of butter and drizzle it over the bread crumb topping.
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Bake: Place the dish in the preheated oven and bake for 25 minutes, or until the top is golden brown and the cheese sauce is bubbling.
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Serve: Remove from the oven and let it rest for a few minutes before serving warm.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Total Time: About 45 minutes, including preparation and baking.
Variations
- Cheese Options: Substitute or combine other cheeses like Parmesan, mozzarella, or sharp cheddar to suit your taste preferences.
- Herb Additions: Incorporate fresh herbs such as thyme, rosemary, or parsley into the cheese sauce for added flavor.
- Gluten-Free: Replace all-purpose flour with a gluten-free flour blend and use gluten-free bread crumbs.
Storage/Reheating
- Storage: Allow the dish to cool completely, then cover tightly and refrigerate for up to 3 days.
- Reheating: Preheat the oven to 350°F (175°C). Cover the dish with foil to prevent the top from over-browning, and bake for about 15-20 minutes until heated through.
FAQs
1. Can I use frozen cauliflower for this recipe?
Yes, you can use frozen cauliflower florets. Thaw them completely and pat dry to remove excess moisture before proceeding with the recipe.
2. What can I substitute for Gruyère cheese?
Emmental, Swiss cheese, or a mild provolone can be used as substitutes for Gruyère.
3. How can I make this dish ahead of time?
Assemble the dish up to the baking step, cover, and refrigerate for up to a day in advance. When ready to serve, bake as directed, adding a few extra minutes if needed to ensure it's heated through.
4. Is it possible to make this recipe dairy-free?
Yes, substitute dairy-free butter, plant-based milk, and dairy-free cheese alternatives to make the dish dairy-free.
5. Can I add other vegetables to this gratin?
Absolutely. Broccoli, Brussels sprouts, or sliced potatoes can be added or substituted for a mixed vegetable gratin.
6. How do I prevent the sauce from becoming grainy?
Ensure the milk is at room temperature before adding it to the rou
Cauliflower Au Gratin
- Total Time: 45 minutes
- Yield: 8 Servings
- Diet: Vegetarian
Description
This Cauliflower Au Gratin is a rich and creamy side dish featuring tender cauliflower florets smothered in a cheesy white cheddar and Gruyère sauce, topped with crispy breadcrumbs, and baked to golden perfection. It’s an indulgent yet simple dish that pairs beautifully with any meal!
Ingredients
- 1 large head of cauliflower, cut into florets
- 1 tbsp salt (for boiling)
- 4 tbsp butter, divided
- 2 tbsp all-purpose flour
- 1 ½ cups whole milk
- ½ tsp ground black pepper
- 1 cup shredded white cheddar cheese, divided
- ½ cup grated Gruyère cheese
- ½ cup bread crumbs
Instructions
1️⃣ Preheat the Oven:
- Set your oven to 375°F (190°C).
2️⃣ Cook the Cauliflower:
- Bring a large pot of salted water to a boil.
- Add cauliflower and boil for 5 minutes until slightly tender. Drain and set aside.
3️⃣ Prepare the Cheese Sauce:
- In a saucepan over medium heat, melt 2 tablespoon butter.
- Whisk in flour and cook for 1 minute until smooth.
- Gradually add milk, whisking continuously.
- Bring to a boil, then remove from heat.
- Stir in black pepper, ½ cup white cheddar, and Gruyère until melted.
4️⃣ Assemble the Dish:
- Spread half the cheese sauce on the bottom of an 8×11-inch baking dish.
- Add cauliflower, then pour over the remaining cheese sauce.
5️⃣ Make the Topping:
- In a small bowl, mix bread crumbs with the remaining ½ cup of white cheddar.
- Melt the remaining 2 tablespoon butter and drizzle over the topping.
- Sprinkle the topping over the cauliflower.
6️⃣ Bake:
- Bake for 25 minutes, or until the top is golden brown and bubbling.
7️⃣ Serve & Enjoy!
Notes
✅ Cheese Variations – Swap Gruyère for Swiss, Emmental, or Provolone.
✅ Gluten-Free Option – Use gluten-free flour and bread crumbs.
✅ Low-Carb Alternative – Use almond flour instead of regular flour and crushed pork rinds instead of bread crumbs.
- Prep Time: 15 minutes
- Cook Time: 30minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
