Description
Ingredients
– 1 large head of cauliflower, cut into florets
– 2 tbsp butter
– 2 tbsp all-purpose flour
– 2 cups whole milk
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/2 tsp garlic powder
– Salt and black pepper, to taste
– 1/2 cup shredded Gruyère or extra mozzarella (for topping)
– Freshly ground black pepper, for garnish
Instructions
1. Preheat your oven to 400°F (200°C).
2. Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 4-5 minutes, until just tender. Drain well and set aside.
3. In a saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, for 1-2 minutes to create a roux.
4. Gradually whisk in the milk, cooking for 3-4 minutes, until the sauce thickens.
5. Stir in the mozzarella, Parmesan, garlic powder, salt, and pepper. Continue stirring until the cheese is fully melted and the sauce is smooth.
6. Place the cauliflower florets in a greased baking dish. Pour the cheese sauce over the cauliflower, stirring gently to coat evenly.
7. Top with the Gruyère or extra mozzarella.
8. Bake for 20-25 minutes, or until the top is golden and bubbly.
9. Let cool slightly, garnish with freshly ground black pepper, and serve warm.
Notes
Tip: Serve this creamy cauliflower gratin as a decadent side to roasted meats or as a comforting vegetarian main.
Chef’s Note: For added texture, sprinkle a handful of breadcrumbs mixed with Parmesan over the top before baking
- Prep Time: 15
- Cook Time: 25