My Cauliflower Au Gratin
Elevate your side dish game with "My Cauliflower Au Gratin," a rich and creamy comfort food classic that's perfect for weeknight dinners or holiday feasts. Tender cauliflower florets are smothered in a velvety cheese sauce made from sharp cheddar, Parmesan, and a hint of garlic and onion powders, then topped with crispy, golden panko breadcrumbs for the ultimate crunch. This easy baked dish is a decadent yet wholesome way to enjoy vegetables, with a luscious balance of flavors and textures in every bite. Ready in under an hour, this cauliflower au gratin pairs beautifully with roasted meats, hearty salads, or as a main course all on its own. Garnish with fresh parsley for a vibrant finishing touch that makes this dish as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 0.5 cups Heavy cream
- 1.5 cups Sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.75 cups Panko breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Cut the cauliflower into bite-sized florets and blanch them in boiling salted water for 4-5 minutes. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2 minutes to create a roux.
Gradually whisk in the milk and cream. Cook, stirring frequently, until the mixture thickens, about 5-7 minutes.
Remove the saucepan from heat and stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper until smooth.
Place the blanched cauliflower florets into the prepared baking dish and pour the cheese sauce evenly over them.
In a small bowl, mix the panko breadcrumbs with olive oil until coated. Sprinkle the breadcrumb mixture over the cauliflower and cheese sauce.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.
Remove the dish from the oven and let it cool slightly. Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 983 mg | 43% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.0 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 417 mg | 32% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 619 mg | 13% | |
*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.
