An easy side dish that can be paired with almost every main dish or on its own... nothing wrong with that! In under an hour you will have this amazing creamy cauliflower gratin, loaded with melted fontina and parmesan cheese, delicious and filled with rich flavors!
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
Preheat oven to 400 degrees F and grease a large casserole dish with olive oil.
Bring a large pot of salted water to a boil. Partially boil the cauliflower for 3 minutes. Drain and place in a warm pot to let the steam dry some of the moisture from the cauliflower. Gently pat dry to remove any remaining moisture.
Melt the butter in a medium skillet over medium heat. Sprinkle in the flour and cook, stirring constantly, for 2-3 minutes.
Slowly incorporate the milk and heavy cream and continue cooking for an additional 2-3 minutes, until the mixture thickens.
Turn off the heat and stir in the fontina until the cheese is fully melted.
Place the cauliflower florets in the prepared casserole dish. Pour the fontina sauce all over the cauliflower and sprinkle with parmesan cheese. Place dish in oven to bake for about 20 minutes or until nicely browned and bubbly on top.
Remove from the oven and sprinkle with fresh parsley.