White Cheddar Cauliflower Gratin
Ingredients
The gratin
-
1
3 lb
cauliflower, cut into large florets
-
¼
cup
unsalted butter, diced into 1 Tbsp pieces
-
½
cup
finely chopped yellow onion
-
1
tsp
minced garlic
-
¼
cup
all-purpose flour
-
2
cups
milk
-
1
pinch
ground nutmeg
-
1½
cups
shredded sharp white cheddar cheese, divided
-
½
cup
finely shredded parmesan cheese
-
⅔
cup
Panko bread crumbs
-
3
slices
bacon, chopped and cooked
-
1
Tbsp
chopped fresh parsley
Seasoning
-
to taste
salt and freshly ground black pepper
-
as needed
olive oil cooking spray
Instructions
- Preheat the oven to 375 degrees.
- Bring a pot of salted water to a boil and cook the cauliflower florets until tender but still firm, about 5 - 6 minutes. Drain well.
- In a medium saucepan, melt the butter over medium heat, then add the onions and sauté until softened, about 4 - 5 minutes. Add the garlic and sauté for an additional 20 seconds.
- Stir in the flour and cook while whisking constantly for 1½ minutes.
- Slowly pour in the milk while whisking, then add the nutmeg. Whisk until the mixture reaches a boil, then remove from heat and stir in 1¼ cups of the cheddar cheese and the parmesan. Season with salt and pepper to taste.
- Spread ⅓ of the cheese sauce into a baking dish, top with the drained cauliflower, then pour the remaining cheese sauce over the cauliflower.
- Sprinkle the remaining ¼ cup of white cheddar and the Panko over the top, then lightly spray the Panko with olive oil.
- Bake in the preheated oven for 20 minutes, then broil for 1 - 2 minutes to brown the top as needed.
- Remove from the oven, sprinkle with bacon and parsley, and serve warm.
Nutrition Facts (estimated)
Servings
7
Calories
350
Total fat
22g
Total carbohydrates
22g
Total protein
12g
Sodium
460mg
Cholesterol
59mg
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