Baked Cauliflower Au Gratin
A comforting and creamy cauliflower dish, baked to golden perfection, perfect for family gatherings or weeknight dinners.
Ingredients
Main Ingredients
- 1 large head cauliflower Fresh, crisp, and full of potential.
- 2 cups shredded sharp cheddar cheese Or substitute with Monterey Jack or Gruyère.
- 1 cup sour cream Can substitute with Greek yogurt for a lighter version.
- 1 cup milk Whole milk gives a richer taste; almond milk is a lactose-free option.
- 3 tablespoons butter For sautéing.
- 2 cloves garlic, minced For added flavor.
- 1 teaspoon salt Enhances every flavor.
- ½ teaspoon black pepper Adds a hint of spice.
- 1 cup breadcrumbs Consider using panko for extra crispiness.
- 2 tablespoons chopped fresh parsley Optional for garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the cauliflower into bite-sized florets.
- In a large pot of boiling salted water, blanch the cauliflower for about 5 minutes until slightly softened. Drain and set aside.
Cheesy Sauce
- Melt the butter in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Whisk in the milk and sour cream until smooth, then stir in 1 cup of cheddar cheese, salt, and pepper.
Combine and Bake
- Fold in the blanched cauliflower, ensuring each floret is coated in the cheese sauce.
- Pour this mixture into a greased baking dish, spreading it out evenly.
- In a separate bowl, mix the breadcrumbs with the remaining cheese and sprinkle generously over the cauliflower.
- Bake for 25-30 minutes, until golden brown and bubbly.
- Remove from the oven, let it cool for a few moments, then sprinkle with fresh parsley if using, and serve hot.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for about 15-20 minutes.