Barefoot Contessa's Cauliflower au Gratin transfers cauliflower into a golden cheesy delight. It's the perfect side dish to serve with chicken, turkey, or beef.
- Cauliflower Unsalted butter - Garlic cloves - All purpose flour - Whole milk - Kosher salt - Black pepper - Cheese
In a large pot, place the cauliflower florets, salt, and enough water to cover everything. Bring to a boil and let it simmer.
Cook until the cauliflower is softened but still firm when pierced with a fork. Drain and shake to remove any excess water. Set aside.
Melt butter in a large skillet over medium heat. Add the garlic and stir for 30 seconds until fragrant. Add the flour and whisk constantly until the flour is cooked for 1 minute.
While whisking constantly, pour in the milk and increase the heat to medium-high. Bring it to a gentle boil and cook for 2-3 minutes, or until slightly thickened.
Off the heat, add in the Kosher salt, ground pepper, nutmeg, Gruyere cheese, and Parmesan cheese. Whisk to combine.
Add the cooked cauliflower florets and toss to combine. Transfer the mixture to a 9 x 13-inch baking pan.
Sprinkle the top with the remaining Gruyere cheese, Parmesan cheese, and panko breadcrumbs. Bake for 25-30 minutes until the cheese is bubbling and the top is browned.
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.
Got some more cauliflower to use? Also try this Cauliflower Broccoli Salad that you can make in less than 30 minutes.