Original Post: https://www.evolvingtable.com/cauliflower-gratin/
Cauliflower au Gratin Recipe
Allow me to introduce you to this cheesy Cauliflower au Gratin, your new favorite easy low-carb recipe! Roasted cauliflower is coated in a sauce made with Gruyere and Parmesan cheese, then baked in the oven.
Servings: 8 servings
Ingredients
- 1 large head cauliflower cut into florets, about 5 cups
- 2 tablespoons oil olive or avocado
- 1 teaspoon salt divided
- ¼ teaspoon black pepper
- 2 tablespoons butter or oil
- 2 cloves garlic crushed
- 2 tablespoons flour gluten-free 1-to-1 blend
- 1 ½ cups milk regular or cashew milk
- ¾ cup cheese gruyere, asiago, or mixed
- ½ cup grated Parmesan cheese grated, divided
- ¼ teaspoon dried thyme
- ¼ teaspoon coriander
- ¼ cup Panko bread crumbs gluten-free, optional
Instructions
- Preheat oven to 425°F.
- Prepare the Cauliflower. Add cauliflower florets to a 13 by 9-inch baking dish along with 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to combine and spread cauliflower out in the dish. Bake in preheated oven for 15-20 minutes.1 large head cauliflower, 2 tablespoons oil, 1 teaspoon salt, ¼ teaspoon black pepper
- Make the Sauce. While cauliflower is baking, add 2 tablespoons of butter and crushed garlic to a large skillet or saucepan. Sauté over medium heat for 1 minute. Sprinkle flour into the pan and whisk for 1-2 minutes, or until it begins to form a paste. Reduce heat to medium-low. Pour in room-temperature milk, ¼ cup at a time, whisking well after each addition. Wait to add the next amount until the sauce has thickened.2 tablespoons butter, 2 cloves garlic, 2 tablespoons flour, 1 ½ cups milk
- Add Cheese and Cauliflower. Once all of the milk is added, turn off the heat and mix in gruyere cheese, ¼ cup Parmesan cheese, ½ teaspoon salt, thyme, and coriander. Pour sauce over baked cauliflower and toss to combine.1 teaspoon salt, ¾ cup cheese, ½ cup grated Parmesan cheese, ¼ teaspoon dried thyme, ¼ teaspoon coriander
- Top and Bake. Mix together remaining Parmesan cheese and breadcrumbs in a small bowl. Sprinkle over cauliflower. Reduce oven temperature to 400 °F and return cauliflower dish to oven for 20-25 minutes. For an extra crispy topping, broil casserole for 2-3 minutes under a high broil.¼ cup Panko bread crumbs, ½ cup grated Parmesan cheese
- Serve with cauliflower with fresh thyme and enjoy!
Video
Notes
- Ingredients: Freshly shredded cheese is the best option.
- Size: Large pieces of cauliflower give the crunchiest bite while small pieces might overcook.
- Prep-Ahead: Follow all of the instructions up to sprinkling on the topping. Cover and refrigerate, with the topping stored in a separate container. Pull it out at least 1 hour before baking to allow it to come to room temperature. Sprinkle the topping over the cauliflower and follow the remaining steps for baking it in the oven.
- Storage: This cauliflower gratin tastes best when it is served immediately. You can save covered leftovers in the refrigerator for up to 3-5 days. Just note it will get soggy and not have the same incredible texture. Take it out of the fridge 30 minutes ahead of time, then bake at 350°F for 10-20 minutes.
- Freezing: Freezing is not recommended as it will become very watery upon thawing.
Nutrition
Calories: 156kcal | Carbohydrates: 7g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 596mg | Potassium: 208mg | Fiber: 2g | Sugar: 2g | Vitamin A: 223IU | Vitamin C: 31mg | Calcium: 263mg | Iron: 1mg
