Cauliflower au gratin
Roasted Cauliflower florets baked in a creamy sauce. The sauce is flavoured with cheddar, gruyere, and a pinch of nutmeg.
Servings 6 servings
Calories 309kcal
Ingredients
- 1 large Cauliflower
- 2 teaspoon Olive oil
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 Onion sliced
- 2.5 cup Milk
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- Pinch nutmeg
- 1 cup Cheddar shredded
- ½ cup Gruyere shredded
Topping
- ⅓ cup panko bread crumbs
- ¼ cup parmesan or gruyere cheese grated
- 1 tablespoon butter melted
Instructions
- Preheat oven to 400°F.
- Mix together panko, parmesan and melted butter.
- Clean and cut cauliflower into medium-sized florets. Toss the florets in oil, salt, and pepper. Bake in a preheated oven at 400 F for 15-20 minutes. Cauliflowers should be just cooked and tender.
- While the cauliflower florets are in the oven, make the sauce.
- Melt butter in a saucepan. Saute sliced onion until softens(no need to brown). Stir in flour for a minute until the raw smell is gone.
- Gradually add milk while stirring with the other hand. Keep adding milk until the mixture is smooth. Add salt, pepper, and ground nutmeg.
- Stir in shredded cheddar and gruyere until the cream sauce is smooth.
- Once the cauliflower are done, add to the above cheese sauce. Mix well and transfer to a 2-3 qt baking dish. Sprinkle with breadcrumb parmesan mixture and bake for 15-20 minutes until the sauce is bubbly around the edges and the breadcrumb is crispy golden brown in colour.
- Sprinkle Let it rest for 5-6 minutes before serving.
Video
Nutrition
Serving: 1serving | Calories: 309kcal | Carbohydrates: 23g | Protein: 12g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 677mg | Potassium: 623mg | Fiber: 4g | Sugar: 9g | Vitamin A: 477IU | Vitamin C: 69mg | Calcium: 342mg | Iron: 1mg