Easy Cauliflower and Tomatoes Au Gratin
Indulge in the comforting flavors of this Easy Cauliflower and Tomatoes Au Gratin, a delicious, family-friendly dish that’s both hearty and wholesome. Tender cauliflower florets and juicy cherry tomatoes are baked to perfection under a blanket of creamy Parmesan béchamel sauce, melty mozzarella, and golden, crispy breadcrumbs. This recipe combines minimal prep time with classic French-inspired cooking techniques, such as creating a roux and layering flavors, for a dish that feels elegant yet approachable. Perfect as a side for your favorite protein or as a standout vegetarian entrée, this gratin is finished with a drizzle of olive oil and optional parsley garnish to add a pop of freshness. With just 15 minutes of prep and simple pantry staples, this cheesy, oven-baked dish is bound to become a weeknight favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams cauliflower florets
- 200 grams cherry tomatoes
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 250 milliliters milk
- 50 grams grated Parmesan cheese
- 100 grams shredded mozzarella cheese
- 50 grams bread crumbs
- 0.5 teaspoons garlic powder
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (392°F).
Bring a large pot of salted water to a boil. Add the cauliflower florets and blanch for 3-4 minutes, until just tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
Gradually pour in the milk, whisking continuously to create a smooth béchamel sauce. Continue to cook for 2-3 minutes until thickened.
Remove the béchamel sauce from heat and stir in the Parmesan cheese, garlic powder, salt, and black pepper.
Lightly grease a baking dish with olive oil. Arrange the cauliflower florets and cherry tomatoes evenly in the dish.
Pour the béchamel sauce over the vegetables, making sure to coat them evenly.
Sprinkle the shredded mozzarella cheese over the top, followed by the bread crumbs for a crispy topping.
Drizzle olive oil lightly over the bread crumbs for additional crispiness.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let cool slightly before garnishing with freshly chopped parsley, if desired.
Serve warm and enjoy your Easy Cauliflower and Tomatoes Au Gratin!
Nutrition Facts
Calories |
1406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 4525 mg | 197% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 31.3 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1831 mg | 141% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2521 mg | 54% | |
*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.
