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Homemade Cauliflower Au Gratin Recipe photo

Cauliflower Au Gratin Recipe

Cauliflower florets coated in prepared Mornay sauce, topped with breadcrumbs and baked until golden and bubbling.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 head of cauliflower
  • 1 mornay recipe
  • 1/4 cupbreadcrumbs

Equipment

  • Oven
  • Large Pot
  • Colander
  • Baking Dish

Method
 

Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Remove the leaves and stem from the head of cauliflower and cut it into bite-size florets.
  3. Bring a large pot of water to a boil. Add the florets and cook for 5 minutes.
  4. Drain the cooked cauliflower very well in a colander; let it sit briefly or pat dry to remove excess moisture.
  5. Transfer the drained cauliflower to a baking dish.
  6. Pour the prepared mornay sauce over the cauliflower and gently toss or stir until all florets are completely coated.
  7. Evenly sprinkle the ¼ cup breadcrumbs over the top of the sauced cauliflower.
  8. Bake in the preheated oven for 20–25 minutes, until the breadcrumbs are golden brown and the sauce is bubbling around the edges.
  9. Remove from the oven and serve immediately.

Notes

How to Reheat:Cover with foil or a oven safe lid and cook at 350° for 15-20 minutes or until hot.
Make-Ahead:You can make this recipe up to 1 day ahead. Simply reheat 30 minutes before serving.
How to Store:Cover and place in the refrigerator for up to 4 days.
How to Freeze:Cover and place in the freezer for up 2 months. Thaw 1 day in the refrigerator before reheating.
It is very importantthat the cauliflower be drained completely before mixing with the sauce or else it will become runny.