Description
A creamy and cheesy cauliflower gratin with a crunchy panko topping, perfect for any occasion.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 2 cups shredded cheese (cheddar, Gruyère, or your choice)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk (whole or 2%)
- 1/2 cup panko breadcrumbs
- Salt and pepper to taste
- Optional: garlic powder, paprika for seasoning
Instructions
- Preheat your oven to 375°F (190°C).
- Bring salted water to a boil in a large pot. Add the cauliflower florets and cook for 5-7 minutes until tender yet firm. Drain well and set aside.
- Melt butter in a saucepan over medium heat. Stir in flour and cook until lightly golden to create a roux.
- Gradually whisk in milk until thickened, about 5 minutes, stirring continuously.
- Remove from heat and stir in shredded cheese, seasoning with salt, pepper, and optional spices.
- Combine the cooked cauliflower with the cheese sauce in a baking dish, ensuring all pieces are coated.
- Sprinkle panko breadcrumbs on top for crunch.
- Bake for 20-25 minutes until golden brown and bubbly.
- Cool slightly before serving.
Notes
For make-ahead, prepare cauliflower and cheese sauce a day in advance. Bake from fridge adding extra time. Customize with other vegetables or different cheeses.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 50mg