Cauliflower Gratin with Queso Cotija
Indulge in the creamy decadence of Cauliflower Gratin with Queso Cotija, a dish that combines tender cauliflower florets with a luxurious cheese sauce featuring the bold, tangy flavors of crumbled queso Cotija and Parmesan. This comforting gratin is topped with a golden, crispy panko breadcrumb crust infused with olive oil and more cheese for irresistible texture and flavor. A hint of garlic powder and nutmeg elevates the dish, while fresh parsley adds a burst of color and freshness. Perfect as a crowd-pleasing side dish or a hearty vegetarian main, this easy-to-make gratin is ready in under an hour and guaranteed to impress at any gathering. Serve it as a showstopping addition to your dinner table or holiday spread!
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Recipe Information
Ingredients
- 1 head cauliflower
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon garlic powder
- 0.25 teaspoons nutmeg
- 1.5 cups queso Cotija, crumbled
- 0.5 cups Parmesan cheese, grated
- 0.75 cups panko breadcrumbs
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cut the cauliflower into bite-sized florets and steam them for about 5-7 minutes, or until tender but still firm. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to create a roux.
Gradually pour in the milk while whisking constantly to prevent lumps. Cook the mixture, stirring, until it thickens into a smooth sauce, about 3-4 minutes.
Stir in the garlic powder, nutmeg, salt, and black pepper. Add 1 cup of crumbled queso Cotija and 1/4 cup of grated Parmesan cheese, stirring until the cheeses are melted and the sauce is smooth. Remove from heat.
Spread the steamed cauliflower florets evenly in the prepared baking dish. Pour the cheese sauce over the cauliflower, ensuring all pieces are coated.
In a small bowl, combine the panko breadcrumbs, remaining 0.5 cups of queso Cotija, 0.25 cup of Parmesan cheese, and olive oil. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the cauliflower and cheese sauce.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese sauce is bubbling around the edges.
Remove from the oven and allow the gratin to cool for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.6 g | 270% | |
| Saturated Fat | 120.0 g | 600% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 9533 mg | 414% | |
| Total Carbohydrate | 116.8 g | 42% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 38.3 g | ||
| Protein | 142.5 g | 285% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 3796 mg | 292% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3000 mg | 64% | |
*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.
