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–+ servings
Creamy Cauliflower Gratin

Creamy Cauliflower Gratin

Yield: 6 servings
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
So creamy, so cheesy and just SO stinking EASY!!! Perfectly baked until golden brown and bubbly. An absolute crowd-pleaser!!!
4.8 stars (5 ratings)

Ingredients

  • 1 tablespoon olive oil
  • ¼ cup Panko*
  • ½ cup freshly grated Parmesan, divided
  • 1 head cauliflower, cut into florets
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 large shallot, diced
  • 3 tablespoons all-purpose flour
  • 2 teaspoons chopped fresh thyme leaves
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • 3 sprigs fresh thyme

Instructions

  • Preheat oven to 400 degrees F.
  • In a small bowl, combine olive oil, Panko and 1/4 cup Parmesan; set aside.
  • Place cauliflower in a steamer basket and set over boiling water. Cover and steam until crisp-tender, about 4-5 minutes; drain well.
  • Melt butter in a large skillet over medium heat. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
  • Whisk in flour and thyme until lightly browned, about 1 minute. Gradually whisk in milk, heavy cream and Dijon. Cook, whisking constantly, until incorporated and slightly thickened, about 4-5 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
  • Stir in cauliflower, mozzarella and remaining 1/4 cup Parmesan until the cheeses have melted, about 1-2 minutes. Sprinkle with Panko mixture.
  • Place into oven and bake until golden brown and bubbly, about 20-25 minutes.
  • Serve immediately, garnished with thyme, if desired.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.