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

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●oven
●casserole dish
●pot
●dutch oven
●colander
●skillet
●whisk
●baking dish

📝 Preparation Steps

Adjust an oven rack to the middle position and preheat to 450 degrees. Coat a 2 1/2-quart casserole dish with nonstick spray.

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.

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

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.

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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