Trust me, anytime you make anything au gratin it is just phenomenal. This cauliflower au gratin I made with bechamel sauce to which I added some mozzarella cheese and topped it off with some grated Parmesan cheese. Now, if you’re not a cauliflower fan, I understand, my husband isn’t one. But if you are, you will love this dish.
Cauliflower Au Gratin
Great For Busy Weeknights Delicious Flavors Simple To Make Classic Side Dish
Full of cheesy goodness and amazing flavor, this Cauliflower au Gratin dish is one of the most satisfying meals to make. In just under an hour you get it all prepped and cooked, ready to be served on your dinner table. There’s something about the breadcrumbs combined with melted cheese that just blows away your taste buds. So, let’s give this a try!
Ingredient Notes
Cauliflower – Cleaned and cut into florets. Butter – I use unsalted butter but regular salted butter works well too. Flour – All-purpose flour to make a bechamel sauce with the butter and milk. Milk – Any regular 2% brand works well with this recipe. Nutmeg – Ground nutmeg to flavor out bechamel sauce. Cheese – I used a mix of shredded gruyere and grated Parmesan cheese. Breadcrumbs – I prefer to use Panko breadcrumbs because they’re extra crispy.
How To Make Cauliflower Au Gratin
Expert Tips
Leftovers
If you end up having any leftovers, let them cool down at room temperature, then store in an airtight container in your fridge. This dish holds well for about 2 days. To reheat, bring to room temperature then place it in the oven at 425°F for 8 – 10 minutes or until hot.
More Delicious Recipes To Try
Loaded Scalloped PotatoesIndian Cauliflower Fried Rice with Chicken Baked Breaded Cauliflower FloretsFries SupremeCauliflower Rice
