Daily Food

Cauliflower Au Gratin

Potatoes au gratin is a creamy decadent dish that no matter how hard we try, we can never give it up. This version made with cauliflower lets us have the decadence without the carbs.

Ingredients

1 large head cauliflower
2 tbsp. butter, plus more for pan
2 cloves garlic, minced
2 tbsp. all-purpose flour
1 1/2 c. whole milk
2 c. shredded Gruyère, divided
1/2 c. freshly grated Parmesan
2 tsp. freshly chopped thyme
Kosher salt 
Freshly ground black pepper
Freshly chopped parsley, for garnish 

Directions

Step 1
Preheat oven to 375° and butter a medium casserole dish. In a large pot of boiling salted water, cook cauliflower for 3 minutes. Use a slotted spoon to transfer to a bowl of ice water to cool. Drain, then lay cauliflower out on a baking sheet lined with paper towels to let dry completely. 

Step 2
In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook until flour is golden and starts to bubble, about 1 minute more. Add milk slowly and stir until mixture comes to a simmer. Boil until slightly thickened, about 1 minute.

Step 3
Turn off heat and add 1 cup Gruyère, Parmesan, and thyme. Stir until cheese has melted, then season with salt and pepper. 

Step 4
Add about half the cauliflower to prepared pan, then pour in half of the cream mixture. Repeat with remaining cauliflower and cream, then top with remaining 1 cup of Gruyère. 

Step 5
Bake until bubbly and golden on top, about 25 minutes.

Step 6
Garnish with parsley and serve warm.