Cauliflower au Gratin

This cauliflower au gratin recipe is a creamy, cheesy dish that’s perfect for a comforting side. Made with fresh cauliflower, a rich cheese sauce, and topped with melted gruyère, it’s a delicious alternative to traditional potato au gratin. Whether you’re looking for a low-carb option or a flavorful addition to your dinner table, this recipe is easy to make and can be customized with various cheese options or add-ins. Perfect for family meals, holidays, or gatherings, this cauliflower gratin will become a favorite in your recipe collection.

Ingredients

• 1 large head cauliflower (8-10 cups florets)
• 4 tablespoons butter (salted or unsalted)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole or 2% milk
• 1 1/2 cups grated gruyère cheese
• 1/2 cup grated Parmesan cheese
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Steam the Cauliflower: Add a large steamer basket to a large pot and fill the pot with enough water to reach just below the bottom of the steamer basket. Add the cauliflower florets, cover the pot, and bring the water to a boil. Steam for 5-6 minutes or until the cauliflower is just tender. Avoid overcooking to keep the texture intact.
2. Drain and Dry: Remove the cauliflower from the steamer and transfer to a colander to drain. After draining, place the cauliflower on paper towels to soak up any excess moisture.
3. Preheat the Oven: Preheat the oven to 350°F. Grease a 2-quart casserole dish with butter or cooking spray.
4. Prepare the Cheese Sauce: In a large skillet, melt the butter over medium-low heat. Add the chopped onion and cook until tender, about 5 minutes. Lower the heat and add the minced garlic, cooking for 1 minute while stirring. Stir in the flour and cook for 2 minutes over low heat, ensuring the flour doesn’t brown.
5. Make the Sauce: Gradually whisk in the milk, stirring continuously, and cook until the mixture begins to simmer and thickens. Remove the skillet from heat and stir in both cheeses (reserve 1/2 cup of gruyère for the topping). Stir until the cheese melts smoothly. Season with kosher salt and freshly ground black pepper to taste.
6. Assemble the Dish: Spread a small amount of cheese sauce in the bottom of the prepared casserole dish. Add the steamed cauliflower florets and pour the remaining cheese sauce over the top. Sprinkle the reserved gruyère cheese over the casserole.
7. Bake: Bake the cauliflower au gratin in the preheated oven for 20-25 minutes, or until the top is golden and bubbling. For an extra golden finish, turn on the broiler for the last 1-2 minutes of baking, keeping a close eye to prevent burning.

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Why You’ll Love This Recipe

• Creamy and Cheesy: The smooth cheese sauce envelops tender cauliflower for a rich and satisfying dish.
• Perfect for Low-Carb Diets: This cauliflower au gratin is a fantastic substitute for traditional potato au gratin, making it a great option for those on keto or low-carb diets.
• Simple Ingredients, Big Flavor: A few basic ingredients combine to create a flavorful, comforting dish that complements any main course.

Tips

• Avoid Overcooking Cauliflower: Be mindful not to overcook the cauliflower during the steaming process to maintain its texture and prevent mushiness.
• Cheese Choices: Gruyère provides a rich, nutty flavor, but you can also experiment with other cheeses like sharp cheddar or mozzarella.
• Pre-Drain Well: After steaming, be sure to drain the cauliflower thoroughly to avoid excess moisture in the casserole, which can make the dish watery.

Variations and Substitutions

• Different Cheese: For a different flavor, try using sharp cheddar, fontina, or a blend of cheeses for the sauce.
• Vegan Option: Substitute the butter with olive oil and use plant-based milk and vegan cheese to make a dairy-free version.
• Add-ins: For extra flavor, add cooked bacon, ham, or herbs like thyme or rosemary.

FAQs

• Can I make this dish ahead of time? Yes, you can prepare the casserole in advance and refrigerate it until you’re ready to bake. Simply increase the baking time by 5-10 minutes if baking from cold.
• Can I use frozen cauliflower? Frozen cauliflower works fine, but make sure to thaw and drain it well before using.
• Can I freeze this dish? Yes, you can freeze cauliflower au gratin before or after baking. Be sure to store it in an airtight container for up to 3 months.

Serving Suggestions

• Serve as a side dish alongside roasted meats, grilled chicken, or a hearty salad.
• Pair with a simple vegetable or a fresh green salad to balance the richness of the gratin.
• Garnish with fresh herbs like parsley or chives for added freshness and color.

This cauliflower au gratin is the perfect way to elevate a simple vegetable into a flavorful and indulgent side dish!