Gratin Coliflor Spanish Cauliflower Gratinada
Indulge in the creamy, cheesy comfort of Gratin Coliflor, a Spanish-inspired cauliflower gratin that transforms simple ingredients into an elegant side dish. This dish features tender steamed cauliflower florets smothered in a velvety béchamel sauce infused with nutmeg and the rich flavors of Manchego and Parmesan cheeses. Topped with a golden breadcrumb and cheese crust, it offers the perfect combination of creamy and crispy textures. Easy to prepare and baked to perfection in under 40 minutes, this gratin is an ideal addition to any dinner table. Enhance it further with a sprinkle of fresh parsley for a touch of color and freshness. Perfect for both weeknight meals and special occasions, this Spanish cauliflower gratin is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 0.25 teaspoons Nutmeg
- 0.5 teaspoons Salt
- 0.25 teaspoons Pepper
- 1 cup Shredded Manchego cheese
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Olive oil
- 0.5 cup Plain breadcrumbs
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut the cauliflower into bite-sized florets and steam them for 5-7 minutes until they are tender but still hold their shape. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk, continuing to stir to avoid lumps. Cook the mixture, stirring frequently, until it thickens and coats the back of a spoon (about 5-6 minutes).
Stir in the nutmeg, salt, and pepper. Remove the saucepan from the heat and mix in 3/4 cup of the shredded Manchego cheese and 1/4 cup of the Parmesan cheese. Stir until the cheeses are fully melted and incorporated into the sauce.
Lightly grease a baking dish with olive oil. Arrange the steamed cauliflower florets in the dish and pour the cheese sauce evenly over them.
In a small bowl, combine the breadcrumbs, the remaining Manchego cheese, the remaining Parmesan cheese, and a drizzle of olive oil. Mix well and sprinkle this topping over the cauliflower.
Bake the gratin in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh parsley if desired. Enjoy your Gratín Coliflor!
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 4575 mg | 199% | |
| Total Carbohydrate | 119.8 g | 44% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 44.1 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 2150 mg | 165% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3476 mg | 74% | |
*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.
