Cauliflower Au Gratin
- Brianne Thomas
- 20 minutes ago
- 3 min read
This simple recipe combines the creamy richness of sharp white cheddar cheese, salty Parmesan, and tangy Asiago, creating a harmonious blend of flavors that elevate the humble cauliflower to new heights.
When it comes to hosting a HOLIDAY DINNER or simply navigating a hectic weeknight, the goal is often the same: to serve up dishes that are quick to prepare, universally appealing—even to the pickiest of eaters—and budget-friendly. This is where Cauliflower Au Gratin shines as an ideal choice! With its creamy, cheesy goodness and a delightful crispy topping, this dish not only satisfies diverse palates but also requires minimal time and effort in the kitchen. Plus, it’s a fantastic way to incorporate a nutritious vegetable into your meal without sacrificing flavor. Whether it’s a special occasion or just another busy evening, this recipe is sure to impress your family and friends while keeping your stress levels in check.
Why You’ll Love This Cauliflower Au Gratin Recipe
Easy Prep. This dish comes together in about 10 minutes, and it can be made a day in advance, making it perfect for meal prepping.
Budget-Friendly. When in season, cauliflower is super affordable.
No junk Ingredients. This recipe uses delicious, simple ingredients.
What to Serve with Cauliflower Au Gratin
Helpful Tips for Making Cauliflower Au Gratin
Cauliflower. Look for heads that are tightly closed, firm, and pale in color.
Room-temperature Ingredients: I recommend having all of the ingredients prepped and at room temperature. This recipe comes together quickly, and having the ingredients at room temperature will help to ensure the sauce doesn’t curdle when the buttermilk is added.
Immersion Whisk. Using an immersion blender with a whisk attachment will help create a velvety-smooth cheese sauce.
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Ingredients
1 large head of cauliflower, cut into florets, approximately 3 pounds
2 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
1 ½ cups buttermilk
½ cup Sharp White Cheddar cheese, freshly shredded
½ cup Parmesan cheese, freshly grated
½ cup Asiago cheese, freshly grated
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground black pepper
¼ teaspoon ground nutmeg
½ cup breadcrumbs
1 Tablespoon unsalted butter, melted
Directions
Preheat oven to 375°F.
Bring a large pot of salted water to a boil. Add 1 large head or approximately 3 pounds of cauliflower florets and cook for about 5 minutes until just tender. Drain well and set aside.
In a medium saucepan, melt 2 Tablespoons of butter over medium heat. Stir in 2 Tablespoons of all-purpose flour and cook for about 1 minute, forming a roux.
Gradually whisk in 1 ½ cups buttermilk, ensuring there are no lumps. Stir in ½ cup each of sharp white cheddar cheese, Parmesan cheese, and Asiago cheese. Add 1 teaspoon of salt, ½ teaspoon each of ground black pepper, garlic powder, and onion powder, and ¼ teaspoon of nutmeg. Whisk continuously by hand (or use an immersion whisk) until the cheese is melted and the sauce is smooth.
Place the cooked cauliflower florets in a greased baking dish. Pour the cheese sauce evenly over the cauliflower, ensuring all florets are well coated.
In a small bowl, combine the ½ cup of breadcrumbs and 1 Tablespoon of melted unsalted butter.
Sprinkle this mixture over the cauliflower and cheese sauce.
Bake in preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
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How to Prepare Cauliflower Au Gratin In Advance
You can assemble the dish a day ahead and store it in the refrigerator. Bake it just before serving.
How to Store Cauliflower Au Gratin
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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