Description
This Cauliflower Au Gratin is the ultimate comfort-food side dish—rich, cheesy, bubbly, and incredibly easy to prepare. Tender cauliflower florets are coated in a velvety cheddar and Parmesan cream sauce, then finished with a golden, buttery panko topping.
Ingredients
Units
Scale
- 1 large head cauliflower, cut into florets
- 1/2 stick butter
- 1/3 cup + 2 tablespoons flour
- 3 cups heavy whipping cream
- 1 2/3 cups shredded cheddar cheese, mix of yellow and sharp white
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Dijon mustard
- Pinch salt
- Pinch black pepper
- 1/2 teaspoon ground nutmeg
- 1 1/2 tablespoons butter (for topping)
- 1/3 cup Panko breadcrumbs
Instructions
- Cut the cauliflower into florets. Add to boiling salted water. Boil for about 8 minutes, then drain well.
- Preheat oven to 375°F (190°C).
- While the cauliflower cooks, shred all cheeses and set aside.
- In a deep pan, melt 1/2 stick butter. Once melted, slowly whisk in the flour a little at a time to form a roux.
- Gradually whisk in the heavy cream. Season with a pinch of salt, pepper, and the nutmeg.
- Lower the heat and slowly whisk in the cheddar and Parmesan until fully melted and smooth.
- Whisk in the Dijon mustard.
- Add the drained cauliflower to an oven-safe casserole dish. Pour the cheese sauce over top (you may not need all of it).
- Melt the remaining 1 1/2 tablespoons butter. Combine with the panko until fully coated.
- Sprinkle the panko mixture evenly over the casserole.
- Cover and bake for 25 minutes.
- Remove the cover and broil for a few minutes until golden, browned, and bubbly.
- Serve and ENJOY!
Notes
- For a thinner cheese sauce, use less flour.
- Easily substitute the heavy cream with whole milk or half-and-half (Use at least 1/2 cup less). You will have to cook the sauce longer to thicken, prior to adding the cheese.
- Drain the cauliflower very well to prevent a watery gratin.
- You can make the cheese sauce a day ahead and rewarm gently before baking.
- Use freshly shredded cheese for the smoothest, silkiest sauce—pre-shredded cheese won’t melt the same.
- If you love extra crunch, double the panko topping.
- You may not need all the cheese sauce depending on the size of your cauliflower.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Side Dish, Dinner
- Method: Moderate
- Cuisine: American