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
Calories: 441kcalCarbohydrates: 15gProtein: 23gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 107mgSodium: 726mgPotassium: 612mgFiber: 3gSugar: 7gVitamin A: 1674IUVitamin C: 79mgCalcium: 543mgIron: 1mg
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