Side Dish

Creamy Cauliflower Gratin Recipe

Creamy Cauliflower Gratin Recipe

Within 40 minutes you have this amazing creamy cauliflower gratin, loaded with fontina cheese and parmesan cheese, delicious and filled with rich flavors, an easy side dish that paired with almost every main dish, perfect choice for holidays.

Ingredients for this Recipe :

  • 1 medium head cauliflower, broken into florets
  • 1/4 cup heavy cream
  • 1 cup milk
  • 1-½ cup fontina cheese, shredded
  • 1/2 cup parmesan cheese, shredded
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1/2 cup fresh Italian leaf parsley, chopped
  • 1 tsp extra virgin olive oil
  • salt and black pepper, to taste

How to Creamy Cauliflower Gratin :

Step 1:

Preheat the oven to 400 degrees F and grease a large casserole dish with olive oil.

Step 2:

Bring a large pot of salted water to a boil. Par-boil the cauliflower for 3 minutes. Drain and return to a warm pot to let the steam dry some of the moisture from the cauliflower. Gently pat dry to remove any remaining moisture.

Step 3:

Melt the butter in a medium skillet over medium heat. Sprinkle in the flour and cook, stirring constantly, for 2-3 minutes. This removes the raw taste from the flour.

Step 4:

Slowly pour in the milk and heavy cream and continue cooking 2-3 minutes or until the mixture thickens.

Step 5:

Turn off the heat and add fontina. Stir until the cheese is fully melted.

Step 6:

Place the cauliflower florets in the prepared casserole dish. Pour the fontina béchamel all over the cauliflower. Sprinkle with parmesan cheese and place in oven to bake 20 minutes or until nicely browned and bubbly on top.

Step 7:

Remove from the oven and sprinkle with fresh parsley. Enjoy this side dish with cauliflower!

Cauliflower gratin recipe

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Creamy Cauliflower Gratin Recipe

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Side Dish Italian
Serves: 4
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes

Creamy cauliflower gratin recipe, rich, delicious, super creamy, and cheesy, perfect side dish choice for the holidays. Enjoy!

Ingredients

  • 1 medium head cauliflower, broken into florets
  • 1 cup milk
  • 1/4 cup heavy cream
  • 1-½ cup fontina cheese, shredded
  • 1/2 cup parmesan cheese, shredded
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1/2 cup fresh Italian leaf parsley, chopped
  • 1 tsp extra virgin olive oil
  • salt and black pepper, to taste

Instructions

1

Preheat the oven to 400 degrees F and grease a large casserole dish with olive oil.

2

Bring a large pot of salted water to a boil. Par-boil the cauliflower for 3 minutes. Drain and return to the warm pot to let the steam dry some of the moisture from the cauliflower. Gently pat dry to remove any remaining moisture.

3

Melt the butter in a medium skillet over medium heat. Sprinkle in the flour and cook, stirring constantly, for 2-3 minutes. This removes the raw taste from the flour.

4

Slowly pour in the milk and heavy cream and continue cooking 2-3 minutes or until the mixture thickens.

5

Turn off the heat and add fontina. Stir until the cheese is fully melted.

6

Place the cauliflower florets in the prepared casserole dish. Pour the fontina béchamel all over the cauliflower. Sprinkle with parmesan cheese and place in oven to bake 20 minutes or until nicely browned and bubbly on top.

7

Remove from the oven and sprinkle with fresh parsley. Enjoy!

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