White Cheddar Cauliflower Gratin
You can never have too many side dish recipes, so give White Cheddar Cauliflower Gratin a try. This recipe makes 6 servings with 419 calories, 20g of protein, and 27g of fat each. For $2.14 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe from Cooking Classy has 820 fans. If you have fresh parsley, butter, cauliflower, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 55 minutes. Taking all factors into account, this recipe earns a spoonacular score of 80%, which is super. Similar recipes include White Cheddar Cauliflower Gratin, Roasted Cauliflower and Aged White Cheddar Gratin, and Horseradish Cheddar Cauliflower Gratin.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
3 slices bacon, chopped and cooked
1/4 cup unsalted butter, diced into 1 Tbsp pieces
1 (3 lb) cauliflower, cut into large florets
1/4 cup all-purpose flour
1 Tbsp chopped fresh parsley
1 tsp minced garlic
1 pinch ground nutmeg
2 cups milk
2/3 cup Panko bread crumbs
1/2 cup finely shredded parmesan cheese
Salt and freshly ground black pepper
1 1/2 cups shredded sharp white cheddar cheese, divided
1/2 cup finely chopped yellow onion
Equipment:
pot
sauce pan
whisk
baking pan
oven
Cooking instruction summary:
Bring a pot of salted water to a boil. Cook florets until tender but still firm, about 5 - 6 minutes. Drain well.Meanwhile, in a medium saucepan melt butter over medium heat. Add in onions and saute until softened, about 4 - 5 minutes. Add in garlic and saute 20 seconds longer.Add in flour and cook whisking constantly, 1 1/2 minutes.While whisking slowly pour in milk and add nutmeg. Whisk constantly until mixture reaches a boil, then remove from heat and stir in 1 1/4 cups cheddar cheese and the parmesan. Season with salt and pepper to taste.Pour and spread 1/3 of the cheese sauce into a 9 by 9-inch baking dish. Top with drained cauliflower then slowly and evenly pour remaining 2/3 of the cheese sauce over cauliflower.Sprinkle over remaining 1/4 cup white cheddar then sprinkle evenly with Panko. Spray Panko with olive oil cooking spray to lightly coat.Bake in preheated oven 20 minutes, then broil for 1 - 2 minutes to help brown further as needed. Remove from oven, sprinkle with bacon and parsley and serve warm.Recipe source: inspired by Ina Garten's recipe
Step by step:
1. Bring a pot of salted water to a boil. Cook florets until tender but still firm, about 5 - 6 minutes.
2. Drain well.Meanwhile, in a medium saucepan melt butter over medium heat.
3. Add in onions and saute until softened, about 4 - 5 minutes.
4. Add in garlic and saute 20 seconds longer.
5. Add in flour and cook whisking constantly, 1 1/2 minutes.While whisking slowly pour in milk and add nutmeg.
6. Whisk constantly until mixture reaches a boil, then remove from heat and stir in 1 1/4 cups cheddar cheese and the parmesan. Season with salt and pepper to taste.
7. Pour and spread 1/3 of the cheese sauce into a 9 by 9-inch baking dish. Top with drained cauliflower then slowly and evenly pour remaining 2/3 of the cheese sauce over cauliflower.Sprinkle over remaining 1/4 cup white cheddar then sprinkle evenly with Panko. Spray Panko with olive oil cooking spray to lightly coat.
8. Bake in preheated oven 20 minutes, then broil for 1 - 2 minutes to help brown further as needed.
9. Remove from oven, sprinkle with bacon and parsley and serve warm.Recipe source: inspired by Ina Garten's recipe
Nutrition Information:
covered percent of daily need
