Cauliflower Gratin
Rated 5.0 stars by 1 users
Category
Sides
Cuisine
Casseroles
Servings
6
Prep Time
20 minutes
Cook Time
30 minutes
Calories
260

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
-
1 tablespoon Cabot Salted Butter
- ½ cup panko breadcrumbs
- ½ cup grated Parmigiano-Reggiano cheese
Topping:
Directions
- PREHEAT the oven to 375°F.
- PLACEÂ 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.
- MELTÂ 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.
- COMBINEÂ the cooked cauliflower and any accumulated juices with the cheese sauce.
- TRANSFERÂ the mixture to a large baking dish.
- MELTÂ 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.
- SPRINKLEÂ 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%
Cheese As You Please
Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.
Let’s get cooking

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