Cauliflower Gratin with Gruyere
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Serves: 4-6
 
Ingredients
  • 1 head cauliflower - chopped into florets
  • 1 Tbsp olive oil
  • 1 large shallot, minced
  • 2 Tbsp unsalted butter
  • 2 Tbsp flour
  • 1½ tsp kosher salt
  • ½ tsp course ground pepper
  • ½ tsp red pepper flakes (optional)
  • 1¼ C nonfat milk
  • 1 C grated gruyere cheese
  • 3 Tbsp panko breadcrumbs
Instructions
  1. Preheat oven to 425 degrees. Line a roasting pan with parchment paper. Spread cauliflower florets evenly on pan, drizzle with olive oil and sprinkle with ½ tsp salt. Roast for 25 minutes until golden brown.
  2. While cauliflower is roasting heat a large sautee pan over medium heat and add butter. Once butter is melted add shallots and sautee for 1 minute. Add flour and mix, it will create a thick paste. Slowly add the milk ¼ cup at a time, whisking to incorporate. Once all of the milk is added add remaining salt and pepper and red pepper flakes if you want a little kick to the dish. Continue to whisk over medium heat until it thickens, do not let the milk boil. Add gyurere cheese and stir until melted, remove from heat.
  3. Remove cauliflower from oven and turn the oven down to 375 degrees. Use a 8X8 casserole dish or similar size, add roasted cauliflower and pour cheese sauce over the top. Sprinkle breadcrumbs evenly across the top. Bake for 20 minutes until it begins to bubble around the sides. Turn the oven to broil, remove when the cheese and panko topping turns golden brown. Remove from oven and serve immediately.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/cauliflower-gratin-with-gruyere/