Cauliflower Gratin

Staff Writer
Cauliflower Gratin
Courtesy Electus/HUNGRY

Cauliflower gratin isn’t exactly reinventing the wheel when it comes to casseroles, but this version certainly does, with an all-around perfect Gruyère cheese sauce and alternative baking times for the most perfect results.

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6
Servings
609
Calories Per Serving
Deliver Ingredients

Notes

Watch the Casserole Queens on their YouTube channel HUNGRY for more delicious recipes. 

Ingredients

  • 2 heads cauliflower, cut into florets
  • 6 Tablespoons unsalted butter
  • 1 Teaspoon salt
  • 1/2 Teaspoon freshly ground black pepper
  • 1/2 Cup minced onion
  • 2 cloves garlic, minced
  • 1/2 Cup all-purpose flour
  • 3 Cups whole milk
  • 3 1/2 Cups grated Gruyère cheese
  • 3 Tablespoons chopped flat-leaf parsley
  • 2/3 Cups Panko breadcrumbs
  • 2 Tablespoons chopped fresh chives

Directions

Preheat the oven to 400 degrees.

Toss the cauliflower with the 4 tablespoons of melted butter then place it in a large roasting pan that has been greased with cooking spray. Season liberally with salt and roast in the oven for 30 minutes or until soft and slightly browned. Remove the pan from the oven, and set aside.

Reduce the oven temperature to 350 degrees.

In a medium saucepan set over medium heat, melt 2 tablespoons of the butter. Add the onion and sauté until tender, about 5 minutes. Add the garlic and sauté for 1 minute. Add the flour and cook, whisking constantly, for 1 minute. Gradually add the milk while whisking constantly. Bring the mixture to a boil. Reduce the heat to low, and simmer stirring frequently, until the mixture has thickened, about 10 minutes. Remove the pan from heat, and add 2 cups of the Gruyère and the parsley. Stir until the cheese is melted and the sauce is smooth. Season with salt and pepper. Add the roasted cauliflower and stir to coat. Pour the mixture into a 9-by-13-inch baking dish.

Melt the remaining 2 tablespoons of the butter. In a small mixing bowl, combine the butter and breadcrumbs. Add the remaining 1 ½ cups of cheese and the chives, and stir to combine. Sprinkle the topping evenly over the gratin.

Cauliflower Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Cauliflower Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
41g
63%
Sugar
11g
N/A
Saturated Fat
24g
100%
Cholesterol
127mg
42%
Protein
32g
65%
Carbs
30g
10%
Vitamin A
372µg
41%
Vitamin B12
2µg
30%
Vitamin B6
0.5mg
23.7%
Vitamin C
91mg
100%
Vitamin D
2µg
1%
Vitamin E
0.8mg
4.1%
Vitamin K
65µg
81%
Calcium
983mg
98%
Fiber
4g
18%
Folate (food)
126µg
N/A
Folate equivalent (total)
153µg
38%
Folic acid
16µg
N/A
Iron
2mg
9%
Magnesium
73mg
18%
Monounsaturated
12g
N/A
Niacin (B3)
2mg
9%
Phosphorus
669mg
96%
Polyunsaturated
2g
N/A
Potassium
814mg
23%
Riboflavin (B2)
0.6mg
34.9%
Sodium
993mg
41%
Thiamin (B1)
0.3mg
19%
Trans
0.5g
N/A
Zinc
4mg
27%

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