Cauliflower au Gratin

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Makes one casserole dish.


A must for cheese fans, low-carb diets, and cauliflower season!


Cheese sauce

  • 2 tbsp butter
  • 2-4 tbsp flour (to make gluten-free, substitute flour or starch of choice)
  • 2 cups whole milk (or combination milk and cream)
  • 4 oz cheddar, colby, or other cheese of choice, shredded
  • 1 oz romano or parmesan cheese, grated
  • salt and pepper to taste
  • garlic and onion powders (optional)


  • 1 head cauliflower, cut into small florets
  • goat cheese for topping (optional)
  • breadcrumbs for topping (optional)


Grease a casserole dish and preheat oven to 425.

Steam cauliflower florets 4-6 minutes. They should be just undercooked. Remove from heat.

Make a roux: in a saucepan, melt butter. When butter is hot, stir in flour to make a paste. Add milk and stir over medium heat, pressing out any lumps, until mixture begins to thicken. Continue to stir for another 2-5 minutes. Add cheeses, salt and pepper, and other flavors. Pour 1/3 of sauce into casserole pan. Add florets, pour the remaining sauce over, and toss briefly. Top with additional cheese and breadcrumbs, if desired. Bake 30-45 minutes, until bubbling and browning. Broil 2 minutes to finish.


Would like to try with real onions, like the potato counterpart.