Cauliflower Au Gratin
Transform your dinner table with this rich and indulgent Cauliflower Au Gratin, the perfect side dish for any occasion! This classic recipe features tender, blanched cauliflower florets bathed in a creamy, velvety cheese sauce infused with Dijon mustard and garlic powder for a flavorful twist. Topped with a golden breadcrumb and Parmesan crust, this baked masterpiece delivers a satisfying combination of creamy and crunchy textures in every bite. Ready in under an hour, it’s an elegant yet easy way to elevate your vegetables. Serve it alongside roasted meats or enjoy it as a hearty vegetarian main dish. Whether for weeknight dinners or festive gatherings, this Cauliflower Au Gratin is guaranteed to impress!
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Recipe Information
Ingredients
- 1 head cauliflower
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 0.5 cups heavy cream
- 1 teaspoon Dijon mustard
- 0.5 teaspoons garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 cups sharp cheddar cheese, grated
- 0.5 cups Parmesan cheese, grated
- 0.5 cups breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cut the cauliflower into bite-sized florets and blanch them in the boiling water for 4-5 minutes until just tender. Drain well and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to make a roux.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook the mixture for 4-5 minutes, stirring constantly, until thickened.
Add the Dijon mustard, garlic powder, salt, black pepper, and 1 cup of the grated cheddar cheese. Stir until the cheese is completely melted and the sauce is smooth.
Place the blanched cauliflower in a greased 9x13-inch baking dish. Pour the cheese sauce evenly over the top, making sure all the florets are well coated.
In a small bowl, combine the breadcrumbs, remaining cheddar cheese, Parmesan cheese, and olive oil. Mix well and sprinkle the mixture evenly over the cauliflower.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Let the cauliflower au gratin cool for 5 minutes before garnishing with fresh parsley (optional) and serving.
Nutrition Facts
Calories |
2480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.3 g | 234% | |
| Saturated Fat | 103.2 g | 516% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 6519 mg | 283% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 39.9 g | ||
| Protein | 96.9 g | 194% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 2442 mg | 188% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2882 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
