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Homemade Cauliflower Au Gratin Recipe photo

Cauliflower Au Gratin Recipe

This Cauliflower Au Gratin is a creamy, cheesy delight! Perfect as a side or main dish, it’s sure to impress!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Gratin:
  • 1 head cauliflower fresh, with tightly packed florets
  • 2 tablespoons butter for Mornay sauce and topping
  • 2 tablespoons flour for Mornay sauce
  • 2 cups milk for Mornay sauce
  • 1 cup grated cheese like Gruyère or cheddar
  • 1 cup breadcrumbs fresh, dried, or panko

Equipment

  • Large Pot
  • Whisk
  • Oven-safe baking dish
  • Knife and cutting board

Method
 

Instructions
  1. Begin by washing the head of cauliflower thoroughly. Remove the leaves and stem, then cut it into bite-sized florets.
  2. Bring a large pot of salted water to a boil. Add the cauliflower florets and blanch them for about 3-4 minutes until just tender. Drain and set aside.
  3. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of flour and whisk constantly for about 2 minutes to create a roux. Gradually pour in 2 cups of milk, whisking continuously. Cook until thickened, about 5-7 minutes. Stir in 1 cup of grated cheese until melted. Season with salt and pepper.
  4. In a large mixing bowl, combine the blanched cauliflower with the Mornay sauce. Gently fold them together until well coated. Transfer to an oven-safe baking dish.
  5. In a small bowl, mix the breadcrumbs with a tablespoon of melted butter. Sprinkle evenly over the cauliflower and sauce.
  6. Preheat your oven to 375°F (190°C). Bake for about 25-30 minutes, or until the top is golden brown and the sauce is bubbling.
  7. Let the dish sit for a few minutes before serving. Enjoy this creamy, cheesy Cauliflower Au Gratin!

Notes

  • Choose a firm cauliflower for the best texture.
  • Experiment with different cheeses for the Mornay sauce!
  • Store leftovers in an airtight container for 3-4 days.