The Ultimate Cauliflower Gratin
This cauliflower gratin is a delicious blend of tender cauliflower florets and a rich, creamy cheese sauce, baked to perfection. The addition of crispy breadcrumbs on top adds a satisfying crunch, creating a delightful contrast in texture.
Ingredients
- 1 large head of cauliflower cut into florets
- 2 cups heavy cream
- 1 cup shredded Gruyère cheese
- 1 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs
- 2 tablespoons butter melted
- Fresh parsley for garnish optional
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5 minutes until tender but still crisp. Drain and set aside.
- Prepare the Cheese Sauce: In a saucepan over medium heat, combine heavy cream, garlic powder, onion powder, salt, and pepper. Bring it to a simmer, then stir in the Gruyère and Parmesan cheese until melted and smooth.
- Combine: In a large mixing bowl, combine the cooked cauliflower with the cheese sauce, ensuring all the florets are well coated.
- Assemble: Transfer the cauliflower mixture to a greased baking dish. In a separate bowl, mix the breadcrumbs with melted butter, then sprinkle over the cauliflower.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.
- Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley, if desired, and serve hot.
Notes
- Fat: 28g
- Protein: 10g
- Carbohydrates: 12g