Creamy Cauliflower Gratin — Damn Delicious

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Creamy Cauliflower Gratin

Disclosure: This post is sponsored by America’s Dairy Farm Families and Importers, in partnership with the Innovation Center for U.S. Dairy. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

So creamy, so cheesy and just SO stinking EASY. Perfectly baked until golden brown and bubbly. An absolute crowd-pleaser.

It’s certainly not your usual classic Thanksgiving gratin. That’s for sure.

It’s a little different, but it’s one of those extra special dishes for the holidays, bringing undeniable joy with second and third servings without feeling too much guilt.

Hello. It’s filled with cauliflower!

This is what brings the family together more than ever – enjoying the creamiest cauliflower gratin, sharing awkward glances at that last serving left in the casserole dish because no one wants to be that person.

And that cream sauce, which is of course, made with milk. An ingredient that is natural, wholesome and fresh. It just melts in your mouth.

This is what real food is all about: a comforting, cozy gratin made from scratch from beginning to end!

Creamy Cauliflower Gratin

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

So creamy, so cheesy and just SO stinking EASY. Perfectly baked until golden brown and bubbly. An absolute crowd-pleaser.

Ingredients:

  • 1 tablespoon olive oil
  • 1/4 cup Panko*
  • 1/2 cup freshly grated Parmesan, divided
  • 1 head cauliflower, cut into florets
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 large shallot, diced
  • 3 tablespoons all-purpose flour
  • 2 teaspoons chopped fresh thyme leaves
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • 3 sprigs fresh thyme

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, combine olive oil, Panko and 1/4 cup Parmesan; set aside.
  3. Place cauliflower in a steamer basket and set over boiling water. Cover and steam until crisp-tender, about 4-5 minutes; drain well.
  4. Melt butter in a large skillet over medium heat. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
  5. Whisk in flour and thyme until lightly browned, about 1 minute. Gradually whisk in milk, heavy cream and Dijon. Cook, whisking constantly, until incorporated and slightly thickened, about 4-5 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
  6. Stir in cauliflower, mozzarella and remaining 1/4 cup Parmesan until the cheeses have melted, about 1-2 minutes. Sprinkle with Panko mixture.
  7. Place into oven and bake until golden brown and bubbly, about 20-25 minutes.
  8. Serve immediately, garnished with thyme, if desired.

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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