Image of Cauliflower Gratin

Cauliflower Gratin

Category

Sides

Servings

6

Prep Time

20 minutes

Cook Time

30 minutes

Ingredients

  • 2 small heads of cauliflower, cut into large florets (about 3 pounds)
  • 2 tablespoons Cabot Salted Butter

  • 3 tablespoons flour
  • 2 cups whole milk, warmed
  • 4 ounces Cabot Horseradish Cheddar, shredded (about 1 cup)

  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Topping:

  • 1 tablespoon Cabot Salted Butter

  • ½ cup panko breadcrumbs
  • ½ cup grated Parmigiano-Reggiano cheese
Image of Cauliflower Gratin

Directions

  1. PREHEAT the oven to 375°F.
  2. PLACE the cauliflower in a large microwave safe bowl and cover with plastic wrap (do not add water). Microwave on high for 7 minutes. Set aside.
  3. MELT 2 tablespoons butter in a large heavy saucepan and add the flour. Cook for 1 minute. Add the warm milk to the flour mixture, and bring to a boil over medium heat. Whisk constantly, for 1 minute, or until thickened. Remove from the heat and stir in the cheddar cheese, Dijon mustard and salt and pepper. Stir until cheese is melted and sauce is creamy.
  4. COMBINE the cooked cauliflower and any accumulated juices with the cheese sauce.
  5. TRANSFER the mixture to a large baking dish.
  6. MELT 1 tablespoon butter in a small skillet. Add the panko and cook over moderate heat, stirring, until golden, about 1 minute. Remove from the heat and stir in the Parmesan cheese.
  7. SPRINKLE the panko mixture over the cauliflower and bake for 25-30 minutes, or until bubbly.

Nutrition

Nutrition

Serving Size
1/6 recipe
per serving
Calories
260
Amount/Serving % Daily Value
Fat
16 grams
25%
Saturated Fat
9 grams
45%
Cholesterol
50 milligrams
17%
Sodium
830 milligrams
35%
Carbs
18 grams
6%
Fiber
2 grams
8%
Sugar
6 grams
Protein
11 grams
Calcium
303 milligrams
30%