Creamy Cauliflower Gratin
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Servings: 6 servings
Ingredients
  • 2 pounds cauliflower florets or 1 large head cauliflower, cut into florets
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk reduced fat or whole, warmed in microwave for approximately 1 minute
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper or to taste
  • 1/8 teaspoon nutmeg
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey jack cheese
  • 1/3 cup Italian style Panko bread crumbs
  • 1/3 cup grated or shaved Parmesan
Instructions
  1. Preheat the oven to 375 degrees. Coat a large baking dish with non-stick cooking spray.
  2. Bring water to a boil in a large pot over high heat. Add the cauliflower florets and cook until just barely tender, about 5 to 6 minutes. Drain, and set aside.
  3. Meanwhile, melt butter in a medium saucepan over low heat. Add the flour and cook, whisking, for about two minutes. Gradually whisk in the warm milk. Continue to cook, whisking, until thickened. Add 1 teaspoon of salt, 1/2 teaspoon fresh ground pepper, and nutmeg, and stir to combine. Remove the pan from the heat and add the cheddar and jack cheese.
  4. Pour the sauce over the the cooked cauliflower and mix well to combine. Pour cauliflower mixture into prepared baking dish.
  5. Combine the Italian style Panko bread crumbs with the Parmesan and sprinkle evenly over the top. Sprinkle with additional fresh ground pepper, if desired. Bake for 25 to 30 minutes, until golden brown and bubbly.
  6. Adapted from Ina Garten
Recipe Notes
Make-Ahead Instructions

Follow recipe as written but do not add the bread crumb/Parmesan mixture to the top. Cover the dish with plastic wrap and refrigerate. When ready to bake, remove the dish from the refrigerator and allow to sit on the kitchen counter for 20 to 30 minutes to take the chill off. Top with the breadcrumb/Parmesan cheese mixture and bake as directed, increasing the cooking time a little, if necessary.