Side Dishesculinaryhill5.0
Cauliflower Au Gratin
If you like scalloped potatoes or potatoes au gratin, then prepare to meet your new favorite side dish recipe: Cauliflower Au Gratin. This easy vegetable casserole features a creamy garlic Alfredo sauce that will convince even picky eaters to enjoy eating vegetables.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 5 min🔥 Cook: 35 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●casserole dish
- ●pot
- ●dutch oven
- ●colander
- ●skillet
- ●whisk
- ●baking dish
📝 Preparation Steps
1
Adjust an oven rack to the middle position and preheat to 450 degrees. Coat a 2 1/2-quart casserole dish with nonstick spray.
2
In a Dutch oven or large pot, bring 4 quarts water and 1 tablespoon salt to a boil. Add cauliflower and cook until tender, 3 to ⏱️ 4 minutes. Do not overcook. Transfer to a colander and rinse with cold water to stop the cooking. Drain well.
3
Meanwhile, melt butter in a large skillet over medium-high heat until the foaming subsides. Stir in shallots and cook until softened, about ⏱️ 2 minutes. Stir in garlic and thyme until fragrant, about ⏱️ 30 seconds.
butter2 tablespoons
4
Stir in flour and cook until lightly browned, about ⏱️ 1 minute. Whisk in cream, Parmesan cheese, nutmeg, and salt and pepper to taste (I like 1 teaspoon kosher salt and 1/2 teaspoon pepper). Bring to a boil; reduce heat and simmer until thickened, 1 to ⏱️ 2 minutes.
5
Off the heat, add cauliflower and toss to coat. Pour into the prepared baking dish and top with breadcrumbs. Bake until hot and bubbly, about 12 to ⏱️ 15 minutes. Serve immediately.
Nutrition Facts
calories
391 kcal
fat Content
31 g
serving Size
1 cup
fiber Content
4 g
sugar Content
4 g
sodium Content
419 mg
protein Content
12 g
trans Fat Content
1 g
cholesterol Content
106 mg
carbohydrate Content
18 g
saturated Fat Content
19 g
unsaturated Fat Content
10 g
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