How to make cauliflower au gratin in a casserole

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This creamy cauliflower au gratin is sure to be the favorite around the dinner table. It is both creamy and cheesy and is a wonderful side dish that just screams comfort! Cauliflower gives this dish a nice hearty texture and the cheese sauce adds a decadence. Finally, a golden parmesan and breadcrumb toppings add a wonderful texture to the dish. This is the perfect dish to bring to your next potluck!
You will first need to make your cheese sauce in a large pot. Begin by melting your butter and whisking in flour and milk. Next, add the creamy monterey jack cheese along with seasoning. I like to pre-cook the cauliflower right in the cheese sauce on the stove top. Once the cauliflower starts to become tender, add it right into a casserole dish, top with parmesan cheese and breadcrumbs and bake it off until it turns a beautiful golden brown. There you have it! Creamy, cheesy and delicious Cauliflower au Gratin!
See below for full recipe.
Cauliflower au gratin
10 minutes
50 minutes
1 hour
4 tablespoons butter
4 tablespoons all purpose flour
2 cups whole milk
1 teaspoon dried thyme
1 tablespoon salt
1 cup monterey jack cheese
2 medium heads cauliflower, cut into very small florets
1 cup grated parmesan cheese
½ cup breadcrumbs
Preheat oven to 375°F.
Melt butter into a large pot on medium high heat. When butter starts to bubble whisk in flour until a paste forms. Turn heat down to medium low heat and cook for 2 minutes while whisking. Gradually whisk in milk, dried thyme and salt. Simmer for 3 minutes. Whisk in monterey jack cheese. Simmer for 5 minutes.
Add cauliflower florets to pot and combine evenly with cheese sauce. Cook on medium low heat for 10 minutes, stirring every 2 minutes.
Pour cauliflower and cheese sauce mixture into a 3-quart casserole dish. Sprinkle parmesan and breadcrumbs top.
Bake for 30 minutes or until cauliflower is tender and cheese starts to bubble and turn golden brown.
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Simple doesn't mean you sacrifice on taste.
April 29   ·  
Seriously good.
April 18   ·  
Start with a little tomato sauce and then build like so: eggplant, zucchini, yellow squash, tomato and thinly sliced red onion. Some vegetables such as the eggplant may be wider than others.
April 15   ·