Enjoy a cheesy, creamy cauliflower Au Gratin casserole with rich béchamel sauce topped with a crusty layer of breadcrumbs and cheese.
Today we’re making a creamy cauliflower au gratin. Au gratin basically means the casserole is topped with a crusty layer of breadcrumbs and cheese. Despite its very fancy name and obvious French origins, this tastes as comforting and down-to-earth as something you would eat at home.
Even if you are not particularly fond of cauliflower or generally indifferent towards it like me, you will love this! It’s even had meat-eaters ask me when I was gonna make this again. It makes people want to eat their veggies! Why? Because it’s creamy and cheesy.
What makes it great is the white sauce made from a simple mix of butter, flour, milk, nutmeg and cheese. And then there’s that crusty layer I was talking about earlier. Simple breadcrumbs and cheese toppings drizzled with a little bit of melted butter gives you two textures to enjoy. So let’s start cooking.
CREAMY CAULIFLOWER AU GRATIN TIPS AND TRICKS
Do you see that cheese? That sauce is a combination of two types of cheese on top of the bechamel sauce. Think of it as a cauliflower version of mac and cheese, only this has a nice crusty topping. So let’s make some!
Simply whip out that casserole dish, blanch some cauliflower florets for five minutes until al dente and work on the sauce for another ten or so. The sauce is what will take up most of your time at the stove. Layer it in the casserole and top with the crusty breadcrumb mixture then bake! I make it sound so easy and it truly is.
The only thing you’ll need to be careful of is not to curdle the milk while making the sauce by not cooking it over high heat. So be patient and it’ll come out nicely. I know it’ll seem like it’s taking forever for that milk to thicken but it will. I promise! So just keep stirring or whisking until it does. And then you will have made a bechamel sauce. Tada!
Then remove it from the heat and add in your cheese, nutmeg and seasonings. The cheeses will thicken it up some more to this yummy, creamy, cheesy sauce full of delicious goodness.
One word of advice is to drain that cauliflower until it’s bone dry. Any excess liquid will make your casserole watery! I’ve made this mistake before so take it from me. Bring out that colander and drain that cauliflower!
And that’s about it. Despite the labor of love needed to make a roux from scratch and a bechamel sauce, it’s well worth it in the end. So take the time and enjoy the cauliflower au gratin!Print
Nutrition for serving size of 6:
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