Cauliflower and cheese gratin
Indulge in the comforting flavors of our Cauliflower and Cheese Gratin. This creamy side dish features tender cauliflower and a golden parmesan crust. Perfect for family dinners or special occasions!
- 21 Apr 2025
- Cook time 20 min
- Prep time 20 min
- 8 Servings
- 5 Ingredients
Cauliflower and cheese gratin is a deliciously creamy and cheesy dish that serves as a perfect side or even a main course. Combining the mild, nutty flavor of cauliflower with the tangy taste of cheese, this recipe elevates humble ingredients to a gourmet level. It's surprisingly easy to make and sure to impress your family or guests.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Remove the leaves and core from the cauliflower, then break it into small florets.
- Place the cauliflower florets in a large pot of boiling salted water and cook for 5-7 minutes, until just tender but still firm. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat.
- Add the flour and stir constantly for about 2 minutes, until the mixture turns a light golden color (this is your roux).
- Gradually whisk in the milk, ensuring there are no lumps, and continue to cook, stirring frequently, until the sauce has thickened to a creamy consistency (about 5-7 minutes).
- Remove the saucepan from the heat and stir in half of the Parmesan cheese (40g) until melted and well combined. The sauce should be smooth and creamy.
- Place the cooked cauliflower florets in a greased baking dish, spreading them out evenly.
- Pour the cheese sauce over the cauliflower, making sure to cover all the florets.
- Sprinkle the remaining Parmesan cheese evenly on top of the sauce.
- Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
- Allow the gratin to cool for a few minutes before serving. This will help the sauce set slightly and make it easier to serve.
Tips:
- Choose a fresh cauliflower.: Look for a cauliflower that has tight florets and is free from brown spots. A fresh, firm head will ensure the best texture and flavor.
- Blanch the cauliflower.: Blanching the cauliflower before baking ensures it's tender but still retains a bit of crunch. Simply boil the florets for a few minutes and then plunge them into ice water.
- Grate the cheese yourself.: Grate the Parmesan fresh rather than using pre-grated cheese. It melts better and adds a richer flavor to the gratin.
- Adjust the consistency of the sauce.: If the sauce is too thick, add a splash of milk. If it’s too thin, let it simmer a bit longer to thicken.
This Cauliflower and Cheese Gratin is the epitome of cozy comfort food, bringing together the unique flavors of blue cheese and the nutritious goodness of cauliflower. Whether served as a side dish or the centerpiece of a meal, it promises to be a hit at the dinner table. With these tips in mind, you'll create a dish that's both satisfying and impressive.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 120kcal | 6% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 2.31g | 6% |
| Sugar 3.67g | 4% |
| Fat | |
| Fat 7g | 8% |
| Saturated 3.58g | 12% |
| Cholesterol 20mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 60mg | 10% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 0.64mg | 4% |
| Vitamin B6 0.23mg | 14% |
| Vitamin B9 63ug | 16% |
| Vitamin B12 0.32ug | 13% |
| Vitamin C 55mg | 60% |
| Vitamin E 0.15mg | 1% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 150mg | 12% |
| Copper, Cu 0.05mg | 6% |
| Iron, Fe 0.54mg | 5% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 410mg | 12% |
| Selenium, Se 5ug | 9% |
| Sodium, Na 220mg | 15% |
| Zinc, Zn 0.89mg | 8% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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