Gluten-Free Cauliflower Gratin
Elevate your side dish game with this indulgent yet healthy Gluten-Free Cauliflower Gratin recipe! Featuring tender cauliflower florets blanketed in a luscious, creamy cheese sauce made with Gruyère and Parmesan, this recipe is completely gluten-free thanks to a simple roux crafted with gluten-free flour. Enhanced with notes of garlic powder, Dijon mustard, and a sprinkle of fresh parsley, this gratin is baked to golden perfection for a bubbly, irresistible crust. Perfect for holiday spreads, comforting dinners, or gluten-free gatherings, this dish combines elegance and simplicity in under an hour. Whether you're accommodating dietary restrictions or simply craving a hearty vegetable dish, this flavorful gratin is guaranteed to impress!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Unsalted butter
- 2 tablespoons Gluten-free all-purpose flour
- 1.5 cups Whole milk
- 0.5 teaspoons Garlic powder
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1.5 cups Gruyère cheese, grated
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Break the cauliflower into small florets and rinse well under cold water. In a large pot, bring water to a boil and lightly salt it. Add the cauliflower florets to the boiling water and blanch for 5 minutes until just tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the gluten-free flour to the melted butter, whisking constantly for about 1 minute to create a roux.
Slowly pour the milk into the saucepan with the roux, whisking constantly until the mixture is smooth and begins to thicken, about 3 to 4 minutes.
Add the garlic powder, Dijon mustard, salt, and black pepper to the sauce, and stir until combined.
Remove the saucepan from the heat, and stir in the Gruyère cheese until melted and the sauce is smooth.
Place the blanched cauliflower in a lightly greased baking dish, and pour the cheese sauce over the cauliflower to evenly coat.
Sprinkle the grated Parmesan cheese over the top of the cauliflower and cheese sauce.
Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let it rest for a few minutes. Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
1472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 4007 mg | 174% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 27.4 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 2722 mg | 209% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 2181 mg | 46% | |
*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.
