How to make cauliflower au gratin in a casserole (video)

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The creamy cauliflower au gratin recipe below 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 decadence. Finally, a golden topping of Parmesan cheese and breadcrumbs adds a crunchy texture. This is the perfect dish to bring to your next potluck.
You first make a cheese sauce in a large pot. Begin by melting your butter and whisking in flour and milk. Next, add creamy Monterey Jack cheese along with seasonings. I like to precook the cauliflower right in the cheese sauce on the stove. Once the cauliflower starts to become tender, add it to a casserole dish, top with Parmesan cheese and breadcrumbs and bake until it turns a beautiful golden brown. There you have it! Creamy, cheesy and delicious cauliflower au gratin!
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Cauliflower au gratin casserole
10
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 degrees Fahrenheit.
Melt butter in 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 and cook for 2 minutes while whisking. Gradually whisk in milk, 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 cheese 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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