cheesy roasted cauliflower gratin
this simple cheesy roasted cauliflower gratin is the perfect side dish (or main ) for the last few weeks of winter. made from minimal, delicious ingredients that come together in a snap!
Equipment
- sheet pan (for roasting)
- box grater
- medium sauce pan
- 9X13 baking pan
Ingredients
- 1-2 large heads cauliflower, cleaned and cut to florets (about 1.5-2 lbs)
- 1 tbsp (15ml) olive oil
- 1 tsp salt
- 6 tbsp (85g) unsalted butter, divided (plus more for buttering dish)
- ¼ c (50g) all purpose flour sub with GF or grain-free flour if needed
- 2 ⅔ c (630ml) whole milk
- 16oz. 5-6 c mix of cheese of choice, shredded (sharp cheddar, gouda, gryere are all food choices)
- ¾ c bread crumbs (homemade or store bought) use GF or grain free alternative bread cumb topping if needed
- 1 tsp paprika or Aleppo pepper
Instructions
- Preheat the oven to 425 F. Line a baking sheet with parchment paper. Scatter prepared cauliflower florets on the parchment paper. Drizzle olive oil and sprinkle salt over the florets. Gently toss to evenly coat all the pieces. Roast the cauliflower for about 20 minutes or until the florets are starting to turn golden brown. Remove from the oven to a cooling rack. Cool to room temperature on the baking sheet. Reduce the oven temperature to 375 F.
- Grease a 9X13 baking dish with butter. Place the cooled pieces of cauliflower in an even layer along the bottom. Set aside.
- Prepare the cheese sauce: In medium sauce pan, melt 4 tablespoon butter. Once the butter has fully melted, whisk in the flour. Whisk constantly to prevent burning. Whisk until the butter/flour turns a golden brown paste.
- Stir in milk about ¾ c at a time. Whisk well with each addition. Bring the milk to a simmer. Lower heat or low or remove from the heat altogether.
- Add about ¾ (about 4-5 c) of the total amount of cheese to the milk, about ¼ c at a time. Whisk well between each addition to ensure the cheese melts evenly in the liquid mixture. Reserve the remaining 1c cheese for the bread crumbs.
- Pour the cheese sauce on top of the cauliflower and prepare the bread crumbs: Melt the remaining 2 tablespoon butter. Mix the bread crumbs with the paprika in a small mixing bowl. Stir butter into the bread crumbs making sure to evenly coat all the bread crumbs. Toss in the remaining 1 c cheese with the bread crumbs. Top the cheesy cauliflower florets with the bread crumbs and cheese.
- Bake the cauliflower gratin at 375 F for 30-40 minutes or until the cheese is bubbling and the top is golden brown. Serve immediately and enjoy!
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