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This Creamy Cauliflower Gratin recipe is creamy, cheesy, and delicious! Even better? It’s easy for you to make as a side dish to go with your meal. Personally, I love cauliflower in all forms, but this recipe is one I think everyone will give two thumbs up on.
Why You’ll Love This Recipe
This cauliflower recipe is a healthier version of a comfort side dish. A great way to get in some extra servings of vegetables!
Ingredients
- 1 t Extra Virgin Olive Oil
- 1 Medium Head Cauliflower, broken into florets
- 2 T Butter
- 2 T All-Purpose Flour
- 1 c Milk
- ¼ c Heavy Cream
- 1-½ c Fontina Cheese, shredded
- ½ c Parmesan Cheese, shredded
- ½ c Fresh Italian Leaf Parsley, chopped
- Salt and Black Pepper, to taste
What You’ll Need
- Large Casserole Dish
- Large Pot
- Strainer
- Medium Skillet
Instructions
Serves: 4
- Preheat the oven to 400 degrees F and grease a large casserole dish with olive oil.
- Bring a large pot of salted water to a boil. Par-boil the cauliflower for 3 minutes. Drain and return to the warm pot to let the steam dry some of the moisture from the cauliflower. Gently pat dry to remove any remaining moisture.
- Melt the butter in a medium skillet over medium heat. Sprinkle in the flour and cook, stirring constantly, for 2-3 minutes. This removes the raw taste from the flour.
- Slowly pour in the milk and heavy cream and continue cooking for 2-3 minutes or until the mixture thickens.
- Turn off the heat and add the fontina cheese. Stir until the cheese is fully melted.
- Place the cauliflower florets in the prepared casserole dish. Pour the fontina béchamel all over the cauliflower.
- Sprinkle with parmesan cheese and place in the oven to bake for 20 minutes or until nicely browned and bubbly on top.
- Remove from the oven and sprinkle with fresh parsley. Enjoy!
Substitutions
Adding in some Panko breadcrumbs near the end of the cooking time in the oven would add a nice crunchy top layer to this side dish.
If you aren’t able to find fontina cheese, you could substitute with gouda or provolone cheese.
Top Tip
Want to save some time and make the prep a little easier? Check your grocery store for pre-cut cauliflower florets.
Creamy Cauliflower Gratin
Ingredients
- 1 t Extra Virgin Olive Oil
- 1 Medium Head of Cauliflower broken into florets
- 2 T Butter
- 2 T All-Purpose Flour
- 1 c Milk
- 1/4 c Heavy Cream
- 1 1/2 c Fontina Cheese shredded
- 1/2 c Parmesan Cheese shredded
- 1/2 c Fresh Italian Leaf Parsley chopped
- Salt to taste
- Black Pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- Grease a large casserole dish with olive oil.
- Bring a large pot of salted water to a boil.
- Par-boil the cauliflower for 3 minutes. Drain and return to the warm pot to let the steam dry some of the moisture from the cauliflower. Gently pat dry to remove any remaining moisture.
- Melt the butter in a medium skillet over medium heat. Sprinkle in the flour and cook, stirring constantly, for 2-3 minutes. This removes the raw taste from the flour.
- Slowly pour in the milk and heavy cream and continue cooking 2-3 minutes or until the mixture thickens.
- Turn off the heat and add the fontina cheese. Stir until cheese is fully melted.
- Place the cauliflower florets in the prepared casserole dish.
- Pour the fontina béchamel all over the cauliflower.
- Sprinkle with parmesan cheese and place in oven to bake 20 minutes or until nicely browned and bubbly on top.
- Remove from the oven and sprinkle with fresh parsley.
Nutrition
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