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
cauliflower-au-gratin

Instructions 

  1. Preheat the oven to 425°F. 
  2. Butter generously a 3-quart baking dish. 
  3. Spread the cauliflower florets in an even lay on a rimmed baking sheet.
  4. Roast in the oven for about 20 minutes, or until slightly brown around the edges.
  5. Remove from the oven and set aside for about 5 minutes. 
  6. Reduce the oven temperature to 375°F.
  7. Melt 3 T of butter in a medium saucepan over medium-low heat. 
  8. Add the flour and stir to combine. 
  9. Cook until bubbling, about 1 minute.
  10. Slowly whisk in the milk and heavy cream.
  11. Cook, stirring constantly, until the mixture is thick, about 6-8 minutes.
  12. Reduce the heat to low and add the salt and 6oz of the mozzarella cheese.
  13. Stir until the cheese is melted and the sauce is smooth. Remove from the heat.
  14. Melt 3 T of butter in a small skillet over low heat. 
  15. Add the rosemary and thyme. Stir for about 30 seconds. 
  16. Add the panko breadcrumbs and stir to coat completely with butter.
  17. Remove from heat and stir in the parmesan cheese and 2 oz of mozzarella cheese.
  18. Pour the roasted cauliflower into the baking dish.
  19. Pour the cheese sauce evenly over the cauliflower
  20. Sprinkle the breadcrumb mixture over the top of the cauliflower and cheese sauce.
  21. Bake in the oven for about 25 minutes or until the top is golden brown and crispy.
  22. 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

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