Chef Boy I Be Illinois Easy Cauliflower Gratin
Elevate your comfort food game with 'Chef Boy I Be Illinois Easy Cauliflower Gratin'—a creamy, cheesy, golden-baked masterpiece that’s as indulgent as it is simple to prepare. Made with tender, perfectly cooked cauliflower florets drenched in a rich, velvety sauce of sharp cheddar and Parmesan cheese, this dish is topped with crispy panko breadcrumbs for irresistible texture in every bite. With just 15 minutes of prep time and a handful of staple ingredients like whole milk, heavy cream, and a dash of paprika, this cauliflower gratin is the ultimate crowd-pleaser. Whether served as a standout side dish or a luscious vegetarian main course, it’s the perfect addition to any holiday table or cozy family dinner. Plus, the fresh parsley garnish adds a pop of color and flavor, making this dish as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1 large head cauliflower
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1.5 cups sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray and set aside.
Cut the cauliflower into bite-size florets. Bring a large pot of salted water to a boil and cook the cauliflower for 5 minutes until slightly tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes to cook off the raw flour taste.
Gradually pour in the milk and heavy cream while whisking to create a smooth sauce. Continue to cook and whisk for 3-4 minutes until the mixture thickens.
Remove the saucepan from heat and stir in 1 cup of shredded sharp cheddar cheese and 0.5 cup of grated Parmesan cheese. Season the cheese sauce with garlic powder, salt, black pepper, and paprika. Stir until the cheese is fully melted and the sauce is smooth.
Spread the cooked cauliflower florets evenly in the prepared baking dish. Pour the cheese sauce over the top, ensuring the cauliflower is well coated.
In a small bowl, combine the panko breadcrumbs with the remaining 0.5 cup of Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the top of the gratin.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove the cauliflower gratin from the oven and let it cool for 5 minutes. Garnish with fresh parsley before serving.
Serve warm as a main dish or as a decadent side to your favorite proteins.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1181 mg | 51% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.7 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 501 mg | 39% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 721 mg | 15% | |
*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.
