Wisconsin Cheddar Cheese and Cauliflower Quick Gratin
Indulge in the creamy, cheesy comfort of Wisconsin Cheddar Cheese and Cauliflower Quick Gratin, a simple yet flavor-packed baked dish that’s ready in just 40 minutes! Tender blanched cauliflower florets are enveloped in a luscious, velvety cheese sauce made with rich Wisconsin cheddar, Dijon mustard, and a hint of garlic, then topped with golden, crunchy panko breadcrumbs for the perfect bite. This recipe combines quick prep with decadent results, making it an ideal side dish for weeknight dinners or holiday gatherings. With its bubbly, irresistible cheese topping and optional fresh parsley garnish, this gratin guarantees a show-stopping presentation and is sure to win over both picky eaters and cauliflower enthusiasts alike.
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Recipe Information
Ingredients
- 4 cups cauliflower florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 2 cups Wisconsin cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 0.5 teaspoons garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups panko breadcrumbs
- 1 teaspoon olive oil
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C). Grease a medium-sized baking dish and set it aside.
Bring a large pot of salted water to a boil. Add the cauliflower florets and blanch them for 3-4 minutes until slightly tender but still firm. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly to form a smooth paste.
Slowly pour in the milk while whisking to create a smooth sauce. Cook for 2-3 minutes until the sauce thickens.
Lower the heat and stir in the shredded Wisconsin cheddar cheese, Dijon mustard, garlic powder, salt, and black pepper. Stir until the cheese is completely melted and the sauce is smooth.
Arrange the blanched cauliflower florets in the greased baking dish. Pour the cheese sauce evenly over the cauliflower, ensuring all pieces are coated.
In a small bowl, combine the panko breadcrumbs and olive oil. Mix until the breadcrumbs are lightly coated. Sprinkle the breadcrumb mixture evenly on top of the cheese-covered cauliflower.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove the gratin from the oven and let it rest for 5 minutes. If desired, garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 3182 mg | 138% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 27.9 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 2178 mg | 168% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2078 mg | 44% | |
*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.
