Cauliflower Gruyere Bakes
Transform your weeknight dinners with these rich and comforting Cauliflower Gruyere Bakes, a decadent twist on the classic casserole. Featuring tender steamed cauliflower enveloped in a creamy Gruyere and Parmesan cheese sauce enhanced with Dijon mustard, garlic, and a hint of nutmeg, this dish strikes the perfect balance of elegance and indulgence. Topped with a golden, crunchy panko breadcrumb crust, these individually portioned bakes or single-dish servings are perfect for cozy gatherings or family meals. Ready in just under an hour, these cheesy cauliflower bakes bring gourmet flavor to your table with minimal effort, making them a standout option for a hearty vegetarian main or show-stopping side. Add a sprinkle of fresh parsley for a pop of color, and serve warm to experience comfort food at its finest.
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Recipe Information
Ingredients
- 1 head cauliflower
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1 cup Gruyere cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon nutmeg, freshly grated
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease 4 individual ramekins or a small baking dish.
Cut the cauliflower into florets and steam them for 8-10 minutes until just tender. Drain well to remove excess moisture and set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Slowly pour in the milk, whisking continuously to prevent lumps. Cook for 3-4 minutes until the sauce thickens and coats the back of a spoon.
Remove the saucepan from heat and stir in the Gruyere cheese, Parmesan cheese, Dijon mustard, salt, black pepper, and nutmeg. Mix until the cheese has fully melted and the sauce is smooth.
Add the steamed cauliflower to the cheese sauce, gently stirring to coat the florets evenly.
Divide the mixture evenly among the ramekins or transfer to the baking dish.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the cauliflower.
Bake for 20-25 minutes, or until the top is golden brown and crisp.
Remove from the oven and let the bakes cool for 5 minutes. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 3666 mg | 159% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 31.5 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1936 mg | 149% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2620 mg | 56% | |
*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.
