Cauliflower Au Gratin

Perfectly balanced and baked to golden perfection, this Cauliflower Au Gratin is a modern take on a French classic. It is easy enough for weeknight meals and decadent enough for your Thanksgiving dinner menu.

Course Side Dish

Cuisine American

Keyword Cauliflower Au Gratin, Cauliflower Au Gratin recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 314kcal

Author Olivia Ribas

Ingredients

1 teaspoon butter to grease a baking sheet
large cauliflower head cut into small florets
1 tablespoon extra virgin olive oil
1 cup white or yellow onion finely chopped
1 cup heavy cream or half-half cream
½ cup finely grated parmesan
½ teaspoon Italian seasoning
Salt and black pepper to taste
1 cup shredded gruyere or gouda cheese

Instructions

Preheat your oven to 375°F (190°C) and grease a baking dish (approximately 9x13 inches) with butter or cooking spray.
In a large pot, bring water to a boil. Add a pinch of salt and the cauliflower florets. Cook the cauliflower for about 5-7 minutes or until they are tender but still slightly firm. Drain the cauliflower and set it aside.
In a skillet, heat the olive oil over medium heat. Add the onions and sauté them until they become translucent and slightly caramelized, which should take about 5 minutes.
In a medium bowl, add heavy cream or half-half cream, grated parmesan, Italian seasoning, salt and black pepper to taste. Mix everything well.
Arrange cauliflower florets in the greased baking dish. Add the caramelized onions on top of the cauliflower and then, pour the creamy parmesan sauce over the cauliflower and onions. Make sure that the sauce is evenly distributed.
Sprinkle the shredded gruyere or gouda cheese on top of the cauliflower.
Place the baking dish in the preheated oven and bake for about 20-25 minutes or until the cauliflower is tender and the cheese is bubbly and golden brown. Enjoy!

Notes

For extra bubbly cheese, turn on the broiler for the last 3 minutes.
Shred your own cheese for a creamier texture.
Cut cauliflower florets into equal-size pieces.
Roast your cauliflower instead of boiling it.
Allow the dish to sit for several minutes before serving.

To Store: Keep in the refrigerator for up to 4 days in a covered baking dish or airtight container.
To Freeze: Store in a freezer-safe container and freeze for up to 2 weeks.
To Reheat: Reheat in the microwave or oven at 350°F.

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