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Cauliflower Gratin
A lively cauliflower recipe, this cauliflower au gratin is a flavorful holiday side dish with an understated kick.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course:
Side Dish
Cuisine:
Holiday
Servings:
8
servings
Calories:
293
kcal
Author:
Dan from Platter Talk
Ingredients
for the cauliflower
1
lbs
large head of cauliflower
about 2.5 (1 kg., separated into florets.
1/2
cup
stick butter
1/4
1/4 - 1/3
cup
all-purpose flour
3
cups
whole milk
6
tablespoons
or about 1/2 cup refrigerated horseradish
1
pinch salt
a little ground pepper
for the breadcrumb topping
5
slices
of bread
1/2
cup
grated Asiago cheese
1/4
cup
butter
softened to room temperature
fresh parsley
optional
US Customary
-
Metric
Instructions
Preheat oven to 375℉ and grease a 3 quart gratin dish or a 9 x 13" casserole dish.
Using large sauce pan, cook cauliflower florets in salted water for about 5 minutes, until tender-crisp and then drain.
Using large skillet over medium-high heat, melt butter and then whisk in flour until smooth. Cook about a minute while stirring constantly.
Gradually whisk in milk, can continue to stir over medium heat for several minutes until sauce thickens and begins to bubble.
Reduce heat to low, stir in horseradish along with salt and pepper.
Pour 1/3 of sauce into prepared baking pan. Add cauliflower and then pour remaining sauce over cauliflower.
for the breadcrumb topping
Place bread, Asiago cheese, butter and optional parsley into a food processor and process until desired texture is attained.
Sprinkle breadcrumbs over gratin and bake for about an hour or until top of dish beings to brown.
Allow to sit for 5 minutes, and then serve and be prepared to hand out copies of this recipe.
Nutrition
Calories:
293
kcal
|
Carbohydrates:
17
g
|
Protein:
8
g
|
Fat:
21
g
|
Saturated Fat:
8
g
|
Cholesterol:
28
mg
|
Sodium:
431
mg
|
Potassium:
355
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
375
IU
|
Vitamin C:
30.1
mg
|
Calcium:
222
mg
|
Iron:
1
mg