Cauliflower Au Gratin is a comforting, creamy dish that brings together the subtle sweetness of cauliflower with a rich, cheesy béchamel sauce. It’s baked to golden perfection, creating a deliciously crispy crust while keeping the cauliflower tender and flavorful. This dish is ideal as a side for any main course or as a vegetarian meal in itself. The combination of sharp cheddar and Parmesan cheeses gives it a deep, savory flavor that will impress even the most discerning of palates.
Ingredients:
- 1 large head of cauliflower, cut into florets
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon Dijon mustard
- 1 cup sharp cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
- Salt and pepper, to taste
- ¼ teaspoon nutmeg (optional)
- ½ cup breadcrumbs
- 1 tablespoon olive oil (for topping)
Instructions:
- Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish.
- Blanch the cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-6 minutes, until tender but still firm. Drain and set aside.
- Make the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until slightly golden. Gradually whisk in the milk, making sure there are no lumps. Cook until the sauce thickens, about 5 minutes.
- Add seasonings and cheese: Stir in the Dijon mustard, nutmeg (if using), salt, and pepper. Add the cheddar and Parmesan cheeses, stirring until melted and smooth.
- Combine the cauliflower and sauce: Place the drained cauliflower into the prepared baking dish. Pour the cheese sauce over the cauliflower, making sure all florets are well coated.
- Top with breadcrumbs: In a small bowl, mix the breadcrumbs with olive oil, then sprinkle evenly over the dish.
- Bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbling.
- Serve hot: Let the dish rest for a few minutes before serving.
This cheesy, creamy dish pairs well with roasted meats, salads, or simply on its own!
