Cauliflower Gratin with Manchego and Almond Sauce
Elevate your side dish game with this irresistible Cauliflower Gratin with Manchego and Almond Sauce—a rich and creamy masterpiece that’s brimming with bold Mediterranean flavors. Tender, caramelized roasted cauliflower is blanketed in a velvety Manchego cheese sauce, infused with a hint of nutmeg for warmth. The dish is finished with a crunchy, golden topping of toasted almonds, panko breadcrumbs, and fresh parsley, adding the perfect balance of savory texture. Ideal as a show-stopping vegetarian main or an indulgent side, this gratin recipe is ready in under an hour and is a guaranteed crowd-pleaser. Perfect for holidays, dinner parties, or cozy weeknight dinners, this dish combines comfort with elegance, making it a must-try for any cauliflower lover.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1.5 cups Manchego cheese, grated
- 0.25 teaspoon Ground nutmeg
- 0.5 cup Almonds, sliced and toasted
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets and place them on the prepared baking sheet.
Drizzle the cauliflower with olive oil and season with salt and pepper. Toss to coat evenly.
Roast the cauliflower in the oven for 20 minutes, or until it's tender and slightly caramelized. Remove from the oven and set aside.
While the cauliflower is roasting, prepare the cheese sauce. In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually add the milk, whisking continuously to avoid lumps. Cook for 3-4 minutes until the mixture thickens.
Reduce the heat to low and stir in the grated Manchego cheese and nutmeg. Cook until the cheese is fully melted and the sauce is smooth. Remove from heat.
Transfer the roasted cauliflower to a baking dish and pour the cheese sauce evenly over the top.
In a small bowl, combine the toasted almonds, panko breadcrumbs, and parsley. Sprinkle the mixture evenly over the cauliflower and cheese sauce.
Return the baking dish to the oven and bake for 10-12 minutes, or until the topping is golden and crispy.
Remove the gratin from the oven and let it sit for 5 minutes before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.9 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 402 mg | 31% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 651 mg | 14% | |
*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.
