CAULIFLOWER AND CHEDDAR GRATIN
With a nice and creamy cheese sauce, this cauliflower gratin is perfection! It almost tastes like mac and cheese, but healthier. The cheese sauce is creamy with a hint of tang from the Dijon mustard. A delicious side dish that would be great with roasted chicken or steak. Try serving this as a holiday side dish too. We think it...
Provided by Garrison Wayne
Categories Vegetables
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Bring a large pot of salted water to a boil. [Test Kitchen Tip: Add milk to the boiling water to help keep the white color vibrant.]
- 2. Add cauliflower florets to boiling water and parboil for 6-7 minutes.
- 3. Once cooked, place florets into an ice bath to stop cooking. Drain.
- 4. Place in a buttered casserole dish. I use a 10 inch round just under 3 inches deep.
- 5. Make a white sauce by melting the butter in a medium saucepan.
- 6. Add flour to the butter and stir with a large spoon to incorporate.
- 7. Add the heated milk and stir constantly with a whisk over medium heat until the sauce comes to a boil.
- 8. Remove white sauce from heat and add all the remaining ingredients, except the bread crumbs. Whisk well until the cheese is thoroughly melted.
- 9. Pour sauce over the cauliflower.
- 10. Sprinkle the bread crumbs on top of the cauliflower and cheese sauce.
- 11. Bake in a 350 degree oven for 1 hour. Let sit 10-15 minutes before serving.
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