Creamy Cauliflower Gratin

Creamy Cauliflower Gratin – Easy & Delicious Side Dish

If you're searching for a side dish that’s both easy to make and full of rich, cheesy flavors, this Creamy Cauliflower Gratin is the perfect choice. It combines the mild flavor of cauliflower with a creamy fontina and parmesan cheese sauce. The result is a dish that's baked to golden perfection—sure to be a crowd-pleaser.

Ingredients for Cauliflower Gratin

• 1 medium cauliflower head, broken into florets

• 1/4 cup heavy cream

• 1 cup milk

• 1-½ cup shredded fontina cheese

• 1/2 cup shredded parmesan cheese

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 1/2 cup fresh chopped Italian leaf parsley

• 1 tsp extra virgin olive oil

• Salt and black pepper to taste

Instructions to Make the Gratin

Step 1: Prepare the Oven and Casserole Dish

Preheat your oven to 400°F and grease a large casserole dish with olive oil to prevent sticking.

Step 2: Prepare the Cauliflower

Bring a large pot of salted water to a boil. Partially boil the cauliflower florets for about 3 minutes. Drain the cauliflower and place it in a warm pot to allow any excess moisture to evaporate. Pat dry to remove any remaining moisture.

Step 3: Make the Cheese Sauce

Melt butter in a medium skillet over medium heat. Sprinkle in the flour and cook while stirring for about 2-3 minutes. Slowly pour in the milk and heavy cream, stirring continuously until the mixture thickens.

Step 4: Add the Fontina Cheese

Turn off the heat and stir in the shredded fontina cheese until fully melted.

Step 5: Assemble the Gratin

Place the cauliflower florets into the prepared casserole dish. Pour the fontina sauce over the top and sprinkle with parmesan cheese.

Step 6: Bake and Finish

Place the dish in the oven and bake for about 20 minutes, or until the top is golden and bubbly. Remove from the oven and sprinkle with freshly chopped parsley for a fresh, colorful touch.

Tips for Perfecting Your Cauliflower Gratin

• If you prefer a stronger flavor, you can add garlic powder or onion powder to the cheese sauce.
• To make it a bit lighter, substitute the heavy cream with half-and-half or use a lower-fat cheese.
• You can prepare the gratin ahead of time and bake it just before serving for convenience.

Looking for more ways to enjoy cauliflower? Try our Chicken Fried Cauliflower Rice for a quick, flavorful, and low-carb main dish option.

FAQs:

Q1: Can I use a different cheese instead of fontina?
A1: Yes, you can substitute fontina with other cheeses like Gruyère, mozzarella, or cheddar for a different flavor. However, fontina gives a creamy texture and melt that works perfectly with the cauliflower.

Q2: Can I make this dish ahead of time?
A2: Absolutely! You can prepare the gratin, assemble it, and store it in the refrigerator for up to 24 hours. When you're ready to bake, just pop it into the oven at 400°F for about 20-25 minutes.

Q3: Is this recipe suitable for a low-carb or keto diet?
A3: Yes! Since this recipe uses cauliflower as the base and does not include any starchy ingredients like potatoes, it’s a great option for a low-carb or keto diet.

Q4: How can I make this recipe dairy-free?
A4: To make this cauliflower gratin dairy-free, you can substitute the milk and cream with non-dairy alternatives like almond milk or coconut milk. For the cheese, try using vegan cheese varieties or nutritional yeast for a cheesy flavor.

Q5: Can I freeze the creamy cauliflower gratin?
A5: Yes, you can freeze this dish! After baking, let it cool completely before wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F for 20-25 minutes.

Q6: Can I add other vegetables to this gratin?
A6: Yes, you can easily add other vegetables to this gratin, such as broccoli, spinach, or even roasted carrots. Just make sure the vegetables are cooked or par-cooked to avoid excess moisture in the gratin.