Cauliflower Au Gratin is a classic French dish that brings out the best in this versatile vegetable. This recipe combines tender cauliflower florets with a rich, cheesy béchamel sauce, all baked to perfection with a golden breadcrumb topping. It's a comforting and elegant side dish that's perfect for special occasions or a cozy family dinner. With its creamy texture and savory flavor, Cauliflower Au Gratin is sure to impress your guests and become a favorite at your table.
Ingredients:
- 1 large head of cauliflower, cut into florets
- 3 tablespoon unsalted butter
- 3 tablespoon all-purpose flour
- 2 cups whole milk
- 1 cup grated Gruyère cheese
- ½ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1 tablespoon chopped fresh parsley (optional)
Preparation:
Step 1:
Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish with butter or cooking spray and set aside.
Step 2:
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes until just tender. Drain well and transfer to the prepared baking dish.
Step 3:
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Stir in the flour to form a roux, cooking for about 2 minutes until golden and bubbling.
Step 4:
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, whisking constantly, until the sauce thickens, about 5 minutes. Remove from heat and stir in the Gruyère cheese, ¼ cup of the Parmesan cheese, salt, pepper, and nutmeg until the cheese is melted and the sauce is smooth.
Step 5:
Pour the cheese sauce evenly over the cauliflower florets in the baking dish. Sprinkle the breadcrumbs and the remaining ¼ cup of Parmesan cheese over the top.
Step 6:
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbling around the edges. Garnish with chopped fresh parsley, if desired, before serving.
Cooking Note:
For an even richer flavor, you can use half-and-half or cream instead of whole milk. Additionally, feel free to experiment with different cheeses such as Cheddar or Fontina for a unique twist on this classic dish.
Serving Suggestions:
Cauliflower Au Gratin makes a delightful side dish for roasted meats, poultry, or fish. It's also a wonderful addition to a vegetarian meal when served alongside a hearty salad or other vegetable dishes. Pair it with a crisp white wine like Chardonnay to complement its creamy, cheesy goodness.
Tips:
- Blanching the Cauliflower: Ensure the cauliflower is tender but not mushy after boiling. This will help it maintain its texture during baking.
- Make Ahead: You can prepare the dish up to the baking step a day in advance. Cover and refrigerate, then bake just before serving.
- Gluten-Free Option: Use gluten-free flour and breadcrumbs to make this dish suitable for those with gluten sensitivities.
Prep Time:
20 minutes
Cooking Time:
30 minutes
Total Time:
50 minutes
Nutritional Information (per serving):
- Calories: 250
- Protein: 10g
- Sodium: 400mg
Conclusion
Cauliflower Au Gratin is a timeless and versatile dish that brings a touch of elegance to any meal. The combination of tender cauliflower, creamy béchamel sauce, and a golden, cheesy topping creates a deliciously satisfying side dish. Whether you're serving it at a holiday gathering or a simple weeknight dinner, this recipe is sure to become a beloved part of your culinary repertoire. Enjoy the comforting flavors and delightful textures of this classic French dish!
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Cauliflower Au Gratin Recipe
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Indulge in our Cauliflower Au Gratin, a delightful side dish featuring tender cauliflower florets baked in a creamy cheese sauce with a crispy breadcrumb topping. This comforting dish pairs well with any meal.
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 cup milk
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp Dijon mustard
- ½ cup breadcrumbs
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Steam or boil cauliflower florets until just tender, about 5 minutes. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour to form a roux and cook for 1-2 minutes.
- Gradually whisk in milk and heavy cream, cooking until the mixture thickens. Stir in Dijon mustard.
- Add shredded cheddar cheese and ½ cup of Parmesan cheese, stirring until melted and smooth. Season with salt and pepper.
- Place cauliflower florets in the prepared baking dish and pour the cheese sauce over the top.
- In a small bowl, combine breadcrumbs, remaining Parmesan cheese, and olive oil. Sprinkle over the cauliflower.
- Bake for 20-25 minutes until the top is golden brown and crispy.
- Garnish with fresh parsley before serving.
Notes
- For added flavor, you can mix in a bit of garlic powder or nutmeg into the cheese sauce.
- This dish can be assembled ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg
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