Get ready to transform the humble cauliflower into a mouthwatering masterpiece that will have your family begging for seconds! This Baked Cauliflower Au Gratin is not just another side dish – it's a creamy, cheesy sensation that turns a simple vegetable into a decadent culinary experience. Whether you're looking to impress dinner guests or simply elevate your weeknight meal, this recipe promises to be your new go-to comfort food that's both indulgent and surprisingly easy to prepare.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter to prevent sticking.
- Wash the cauliflower head thoroughly and cut into evenly sized florets. Aim for bite-sized pieces around 1-
- 5 inches in diameter to ensure even cooking.
- Bring a large pot of salted water to a boil. Blanch the cauliflower florets for 3-4 minutes until slightly tender but still firm. Immediately drain and transfer to an ice bath to stop the cooking process and preserve their bright color.
- In a mixing bowl, combine heavy cream, half of the shredded cheddar cheese, salt, and freshly ground black pepper. Whisk until the ingredients are well incorporated.
- Drain the cauliflower florets and pat them dry with paper towels. Arrange the florets in the prepared baking dish in a single, even layer.
- Pour the cream and cheese mixture over the cauliflower, ensuring all florets are evenly coated. Sprinkle the remaining cheddar cheese on top.
- In a small bowl, mix breadcrumbs with grated Parmesan cheese and melted butter. Sprinkle this mixture evenly over the cauliflower.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbling.
- Remove from the oven and let it rest for 5 minutes before serving. This allows the sauce to set and makes serving easier.
- Serve hot as a delicious side dish, garnished with fresh chopped parsley if desired.
Tips
- Blanching is Key: The secret to perfectly cooked cauliflower is the blanching process. Don't skip the ice bath – it stops the cooking and helps maintain that vibrant color and crisp texture.
- Dry Those Florets: Make sure to thoroughly pat the cauliflower dry after blanching. Excess moisture can make your dish watery and prevent the cheese from creating that perfect golden crust.
- Cheese Selection Matters: While the recipe calls for cheddar, feel free to experiment with different cheese combinations. A mix of gruyère and cheddar can add an extra layer of flavor.
- Breadcrumb Pro Tip: Toast your breadcrumbs slightly before mixing with Parmesan for an extra crunch and nutty flavor.
- Don't Overcrowd: Arrange the cauliflower in a single layer to ensure even cooking and maximum cheese coverage.
- Let It Rest: The 5-minute resting time is crucial – it allows the sauce to set and makes serving much easier.
- Make It Ahead: This dish can be prepared in advance and refrigerated before baking. Just add an extra 5-10 minutes to the baking time if cooking from cold.
Nutrition Facts
Calories: 590kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
