Cauliflower Au Gratin
Time: 1 hour 20 minutes
Servings: 8-10 servings
Ingredients
- 6 T Salted Butter
- 1 Large Head Cauliflower, cut into florets
- 3 T AP Flour
- 2 C Whole Milk
- 1 C Heavy Cream
- 2 tsp Kosher Salt
- 8 oz Mozzarella Cheese, shredded
- 1 T Fresh Rosemary, chopped
- 1 T Fresh Thyme, chopped
- 1 C Panko Breadcrumbs
- ¼ C Grated Parmesan Cheese

Instructions
- Preheat the oven to 425°F.
- Butter generously a 3-quart baking dish.
- Spread the cauliflower florets in an even lay on a rimmed baking sheet.
- Roast in the oven for about 20 minutes, or until slightly brown around the edges.
- Remove from the oven and set aside for about 5 minutes.
- Reduce the oven temperature to 375°F.
- Melt 3 T of butter in a medium saucepan over medium-low heat.
- Add the flour and stir to combine.
- Cook until bubbling, about 1 minute.
- Slowly whisk in the milk and heavy cream.
- Cook, stirring constantly, until the mixture is thick, about 6-8 minutes.
- Reduce the heat to low and add the salt and 6oz of the mozzarella cheese.
- Stir until the cheese is melted and the sauce is smooth. Remove from the heat.
- Melt 3 T of butter in a small skillet over low heat.
- Add the rosemary and thyme. Stir for about 30 seconds.
- Add the panko breadcrumbs and stir to coat completely with butter.
- Remove from heat and stir in the parmesan cheese and 2 oz of mozzarella cheese.
- Pour the roasted cauliflower into the baking dish.
- Pour the cheese sauce evenly over the cauliflower
- Sprinkle the breadcrumb mixture over the top of the cauliflower and cheese sauce.
- Bake in the oven for about 25 minutes or until the top is golden brown and crispy.
- Let the cauliflower au gratin rest for 15 minutes before serving.
Go Rogue by adding diced chunks of ham or cooked chicken for a heartier main dish.
Want Chef Jeff to make this delicious dish for you? Contact him at www.TheRogueChef.com.
Check out our recipe in the Branson Globe! https://issuu.com/bransonglobe/docs/2025_bglobe_011725_online/20