Go Back
+ servings
Cauliflower au gratin is cheesy, creamy, classic comfort food with horseradish to give it a kick and buttery crumbs on top for crunch. Perfect for weekend dinners, holidays, and other special days. | justalittlebitofbacon.com #gratin #cauliflower #holidayrecipes #christmasrecipes #comfortfood
Print

Creamy Cauliflower Au Gratin

Cauliflower au gratin is cheesy, creamy, classic comfort food with horseradish to give it a kick and buttery crumbs on top for crunch. Perfect for weekend dinners, holidays, and other special days.
Course Side Dish
Cuisine French
Keyword cauliflower cheese, cauliflower gratin
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 375kcal
Author justalittlebitofbacon

Ingredients

  • 1 medium (~2 lb) head cauliflower, cut into bite sized florets

Cheese Sauce

  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 2 tbsp + 2 tsp flour, divided
  • 1 1/2 cup whole milk
  • 4 oz shredded semi-hard cheese, such as Havarti, Fontina, or Muenster
  • 1 oz parmesan cheese, grated
  • 3 tbsp horseradish
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Breadcrumbs

  • 1 cup fresh breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 2 tbsp fresh chopped parsley
  • kosher salt, to taste

Instructions

  • Heat oven to 375F.
  • Steam cauliflower until crisp tender, 5-7 minutes. Blot the cauliflower with a towel to remove any excess liquid and transfer it to a large bowl.
  • While cauliflower is steaming, begin making cheese sauce.
  • In a large saucepan, melt the butter over medium heat. Add a little salt and saute the garlic for 30 seconds.
  • Add 2 tablespoons of flour and whisk with a flat whisk for 1-2 minutes. Pour in milk, increase heat to medium high, and bring to a simmer, whisking frequently and let thicken, about 3 minutes.
  • Remove the pan from the hot burner before adding the cheese. Now mix the shredded cheese with the remaining 2 teaspoons of flour and add it by handfuls, whisking constantly, until all the cheese is added and the sauce is smooth. Add parmesan and horseradish, taste the sauce, and add salt and pepper.
  • Mix the fresh breadcrumbs with melted butter, parsley, and a pinch or two of kosher salt. (If you like a very crisp topping, give the breadcrumbs mixture a saute over medium heat for 4-5 minutes.)
  • To assemble, pour the cheese sauce over the cauliflower and mix well. Then scoop the cauliflower mixture into a casserole dish, 9x13 or equivalent. Top with breadcrumbs.
  • Bake for 20 minutes, or until the sauce is bubbly and the topping is golden brown.

Notes

  • Cheese: Feel free to experiment with different cheeses. It's a great way to use up small bits of cheese you have in your fridge.
  • Making the Sauce: This is yet another recipe where I've used my All Clad Saucier. I really do use it a lot and its curved sides help when whisking.
  • Pottery Info: And my favorite casserole dish has come out again as well.
  • Breadcrumbs: Use the stale ends of any bread you have on hand and give it a whir in the blender or food processor until they are broken up but still rather rustic looking. (You don't need to get them to the tiny crumbs you would buy in a can.)

Nutrition

Calories: 375kcal