Cheesy Cauliflower Au Gratin

$- 1 large head of cauliflower, broken into bite-sized florets - 2 cups shredded sharp cheddar cheese, divided - 1 cup grated Parmesan cheese - 1 cup heavy cream - 2 tablespoons unsalted butter The main stars of this dish are cauliflower, cheese, cream, and butter. Cauliflower gives a nice crunch. Cheddar and Parmesan offer rich flavors. Heavy cream makes the sauce smooth and creamy. Butter adds a rich taste to the mix. - 3 cloves garlic, finely minced - 1 teaspoon Dijon mustard - 1/2 teaspoon freshly grated nutmeg - Salt and freshly cracked pepper to taste Garlic brings a nice aroma. Dijon mustard adds a bit of tang. Nutmeg gives depth to the dish. Salt and pepper are key for flavor balance. - 1/2 cup breadcrumbs - A drizzle of olive oil - Fresh parsley, finely chopped (for garnish) Breadcrumbs help create a crispy top. Olive oil adds flavor and helps the crumbs brown. Fresh parsley adds a pop of color and freshness for serving. {{ingredient_image_2}} 1. Preheat your oven to 375°F (190°C). This helps cook the dish evenly. 2. Blanch the cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets. Cook for 5 minutes. They should be tender but crisp. Drain and set aside. 3. Make the cheese sauce: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add 3 minced garlic cloves. Sauté for 1 minute until it smells great. 4. Gradually stir in 1 cup of heavy cream. Then add 1 teaspoon of Dijon mustard and 1/2 teaspoon of freshly grated nutmeg. Mix in 1 cup of shredded sharp cheddar cheese. Stir until the cheese melts and the sauce is smooth. Season with salt and pepper to taste. 1. Fold the cauliflower: In a large mixing bowl, gently mix the blanched cauliflower with the cheese sauce. Make sure all pieces are coated well. 2. Layer the dish: Transfer the mixture to a greased 9x13 inch baking dish. Spread it out evenly. 3. Add more cheese: Sprinkle the remaining 1 cup of sharp cheddar cheese and all of the grated Parmesan cheese over the top. 4. Prepare the topping: In a small bowl, mix 1/2 cup of breadcrumbs with a drizzle of olive oil. Toss until well-coated. Spread this on top of the cheese layer. 1. Bake the dish: Place it in the preheated oven for 25-30 minutes. It’s done when the top is golden brown and bubbling. 2. Finishing touches: After baking, let the dish cool for a few minutes. Before serving, sprinkle fresh parsley on top for a pop of color. To make a cheese sauce that is smooth and creamy, start by melting the butter. Add the minced garlic and let it cook for just a minute. Then, slowly stir in the heavy cream. This keeps the sauce from curdling. When the cream is warm, add the cheese. The heat helps it melt better. If the sauce feels thick, add a bit more cream. For flavor, season with salt and pepper. Taste the sauce as you mix. Adjust the seasoning to your liking. A dash of nutmeg adds warmth and depth to the flavor. To get a golden crispy topping, sprinkle the breadcrumbs evenly over the cheese. Toss the breadcrumbs with olive oil before adding them. This helps them brown nicely while baking. Bake the gratin for 25 to 30 minutes. Check it at the 25-minute mark. Look for a bubbly top with a golden color. If it needs more time, let it bake for a few more minutes. For the best presentation, serve the au gratin right from the baking dish. It looks rustic and inviting. If you want a fancier touch, spoon it onto individual plates. A sprig of parsley adds a pop of color. Pair this dish with a fresh salad or roasted veggies for a complete meal. The crispness of the salad balances the rich cheese. Enjoy your comfort food dish! Pro Tips Blanching Technique: Ensure your cauliflower is perfectly blanched by timing it carefully; it should be tender yet retain a slight crunch. Cheese Selection: For a more complex flavor, experiment with a mix of cheeses; Gruyère or fontina can add an extra layer of richness. Breadcrumb Topping: For added crunch, consider using panko breadcrumbs instead of regular ones; they create a lighter, crispier topping. Serving Suggestion: Pair this dish with a light salad or roasted vegetables to balance the richness of the cheese sauce. {{image_4}} You can change the cheese in this dish easily. Try using Gouda for a smoky taste or mozzarella for a milder flavor. Mixing different cheeses can make the gratin even more exciting. Add-ins like broccoli or spinach can boost nutrition. Both vegetables work well with the cheese sauce. You can also add cooked mushrooms for an earthy touch. If you need gluten-free options, skip the breadcrumbs. Use almond flour or crushed gluten-free crackers instead. For low-carb needs, you can swap cauliflower with zucchini. If you want a vegan version, use cashew cream instead of heavy cream. Nutritional yeast can replace cheese for a cheesy flavor without dairy. Herbs and spices can elevate this dish. Try adding thyme or rosemary for extra aroma. A pinch of cayenne can add heat. If you enjoy meat, consider adding cooked bacon or ham. These meats add a savory touch. You can also mix in shrimp for a seafood twist. Both options make the dish heartier and more filling. To keep your Cheesy Cauliflower Au Gratin fresh, let it cool first. Place it in a clean container. I recommend using an airtight glass container. This helps prevent smells from other foods. When you want to eat leftovers, the best way to reheat is in the oven. Preheat the oven to 350°F (175°C). Warm it for about 15-20 minutes. This keeps the dish creamy and delicious. To avoid drying it out, cover it with foil while reheating. If you want to freeze your au gratin, cool it completely first. Use a freezer-safe container. When ready to eat, thaw it overnight in the fridge. Reheat in the oven at 350°F (175°C) until hot. This way, you can enjoy it later without losing flavor. You can use whole milk or half-and-half. These options create a lighter dish. For a dairy-free version, try unsweetened almond milk with a bit of coconut milk. This adds creaminess without the heaviness. Yes, you can use frozen cauliflower. First, thaw it and drain excess water. This step keeps the dish from becoming too watery. Adjust the baking time, as frozen florets may need longer to cook through. This dish lasts about three to five days in the fridge. Look for signs of spoilage like an off smell or mold. Store it in an airtight container to keep it fresh longer. Cheesy Cauliflower Au Gratin is a delightful dish made with simple ingredients. We covered how to prepare the creamy cheese sauce and bake everything to golden perfection. Remember to experiment with different cheeses or add veggies for a twist. Storing leftovers carefully helps keep the dish tasty for later. Enjoy this dish alongside your favorite meals or make it a star on your table. With these tips, you’re ready to impress and enjoy a comforting, cheesy treat. Happy cooking!$

Cheesy Cauliflower Au Gratin

A creamy and cheesy cauliflower dish baked to perfection with a crispy breadcrumb topping.

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Prep Time 15

Cook Time 30

Total Time 55

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

1 large head cauliflower, broken into bite-sized florets
2 cups shredded sharp cheddar cheese, divided
1 cup grated Parmesan cheese
1 cup heavy cream
2 tablespoons unsalted butter
3 cloves garlic, finely minced
1 teaspoon Dijon mustard
0.5 teaspoon freshly grated nutmeg
to taste salt and freshly cracked pepper
0.5 cup breadcrumbs
for garnish fresh parsley, finely chopped

Instructions

Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a rolling boil. Carefully add the cauliflower florets and blanch for 5 minutes until they are just tender but still crisp. Drain the florets and set them aside.
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.
Gradually stir in the heavy cream, followed by the Dijon mustard and freshly grated nutmeg. Add half of the shredded sharp cheddar cheese (1 cup) and mix continuously until the cheese has melted and the sauce is smooth and creamy. Season the sauce with salt and pepper to your liking.
In a large mixing bowl, gently fold the blanched cauliflower florets into the cheesy sauce, ensuring each piece is well-coated with the mixture.
Transfer the cauliflower and cheese mixture into a greased 9x13 inch baking dish. Spread it out evenly for uniform cooking.
Evenly sprinkle the remaining sharp cheddar cheese and all of the grated Parmesan cheese over the top of the cauliflower.
In a small bowl, combine the breadcrumbs with a drizzle of olive oil, tossing until the breadcrumbs are evenly coated. Sprinkle this breadcrumb mixture generously over the cheese layer to create a crispy topping.
Place the dish into the preheated oven and bake for 25-30 minutes. The gratin is ready when the top is golden brown and bubbling.
After baking, let the dish cool for a few minutes. Before serving, garnish with finely chopped parsley for a fresh touch.

Notes

Serve directly from the baking dish or spoon onto individual plates, garnished with parsley.

Keyword au gratin, cauliflower, cheesy, vegetarian