Cauliflower au Gratin – Spend With Pennies


Cauliflower au Gratin is a creamy veggie dish that has roasted cauliflower in a rich cheesy sauce.

This cauliflower side dish is perfect alongside a roast dinner, and great with almost any cheese in your fridge!

cooked Cauliflower au Gratin in the dish with some taken out

What is Cauliflower au Gratin?

A gratin is a method of making a baked dish or casserole that’s covered in breadcrumbs and/or cheese. We often think of Potatoes Au Gratin but it’s great for all kinds of vegetables including brussels sprouts, zucchini, spinach, and more!

In this recipe the cauliflower is roasted (adding another layer of flavor) which keeps it from getting watery. The sauce is homemade but it’s easy to make and so rich!

Why You’ll Love This

  • Roasting cauliflower mellows the flavor while keeping perfectly tender-crisp.
  • The cheese sauce is great with any cheese that you have on hand.
  • This dish is low carb and high in flavor.

ingredients for cauliflower au gratin

Ingredients

CAULIFLOWER: Choose heads that are clean and free of discoloration or soft spots. Short on time? Use a fresh bag of pre-washed and pre-cut cauliflower.

This recipe does work with frozen cauliflower as well, be sure to drain it very well after cooking so the sauce doesn’t get watery.

SAUCE: Lots of full-fat milk and cream cheese gives cauliflower au gratin that extra rich smooth quality that sinks between the roasted florets and blends perfectly with the cheese.

CHEESE: Sharp cheddar adds great flavor. I love to use a little bit of Gruyere or swiss cheese as well. If you’re not a fan of swiss cheese, use all cheddar or another type of cheese.

VARIATIONS: For a colorful and extra healthy vegetable au gratin, mix broccoli florets with the cauliflower or add a medley of keto-friendly veggies like zucchini, butternut squash, turnip, onions, or leeks to the roasting pan. Or add diced chunks of ham or bacon for a heartier main dish casserole.

cooked cauliflower on a baking sheet to make Cauliflower au Gratin

How to Make Cauliflower au Gratin

  1. Roast: Roast seasoned cauliflower until tender.
  2. Make Sauce: While cauliflower is roasting, make a roux & whisk in milk (per the recipe below). Cook until bubbly.

adding cheese to a dish

  1. Add Cheese: Stir in remaining ingredients (except for ¼ cup cheddar cheese). Whisk & simmer until smooth.

adding cauliflower to a cheese sauce

  1. Bake: Combine the sauce with the roasted cauliflower and bake in a casserole dish.

Cauliflower au Gratin in the casserole dish before baking

Tips for Perfect Gratin

  • Roasting the cauliflower keeps the sauce from getting watery. If you steam or boil (or use frozen) be sure to drain very well.
  • Broccoli can be added to the cauliflower if desired.
  • The sauce is very rich, ensure your cauliflower head is at least 7-8 cups.
  • Remove the sauce from the heat before stirring in the cheese. If the cheese overheats or boils it can separate.
  • The cheese on top can be replaced with buttery bread crumbs. Combine 1/3 cup breadcrumbs with 1 tablespoon melted butter and sprinkle over top before baking.

top view of cooked Cauliflower au Gratin in the dish

Storing Leftovers

Keep leftover cauliflower au gratin in a covered container and it will keep up to 4 days.

Freeze cooled leftovers in gallon-sized zippered bags with the date labeled on the outside for up to 6 months.

Looking for a Low Carb Side Dish?

Did your family love this Cauliflower au Gratin? Leave us a rating and a comment below! 

Cauliflower au Gratin

Cauliflower au Gratin is a creamy & cheesy side dish, baked until perfectly golden!


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Roast Cauliflower

  • Rinse cauliflower and break into bite-sized florets. Toss with olive oil and salt and pepper to taste.

  • Place on a baking sheet and roast 15-20 minutes or until tender.

Make Sauce

  • While cauliflower is roasting, melt butter and flour in a saucepan until smooth. Let cook for 1 minute. Add milk a little at a time while whisking until smooth.

  • Cook over medium heat until thick and bubbly. Stir in cream cheese, salt, black pepper, and mustard powder until smooth. Add in ¾ cup cheddar cheese and swiss cheese. Whisk until smooth.

Bake

  • Toss cheese mixture with roasted cauliflower and place in a 2 qt casserole dish. Top with remaining cheese and bake 20-25 minutes or until heated through.

  • Broil 1-2 minutes or until browned.

Roasting the cauliflower keeps the sauce from getting watery. If you steam or boil (or use frozen) be sure to drain very well.
Broccoli can be added to the cauliflower if desired.
The sauce is very rich, ensure your cauliflower head is at least 7-8 cups.
Remove the sauce from the heat before stirring in the cheese. If the cheese overheats or boils it can separate. 
The cheese on top can be replaced with buttery bread crumbs. Combine 1/3 cup breadcrumbs with 1 tablespoon melted butter and sprinkle over top before baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Serving: 1cup, Calories: 251, Carbohydrates: 8g, Protein: 9g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 53mg, Sodium: 304mg, Potassium: 306mg, Fiber: 2g, Sugar: 4g, Vitamin A: 621IU, Vitamin C: 35mg, Calcium: 226mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Cauliflower au Gratin, how to make, recipe, what is

Course Side Dish

Cuisine American

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