Cheesy Cauliflower GratinCheesy Cauliflower Gratin
Cheesy Cauliflower Gratin
Cheesy Cauliflower Gratin
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Recipe - Stillwater
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Cheesy Cauliflower Gratin
Prep Time20 Minutes
Servings6
Cook Time45 Minutes
Ingredients
1 (3 lb) head cauliflower, cut into large florets
3 tbsp butter
1 small onion, finely chopped
2 cloves garlic, finely chopped
3 tbsp all-purpose flour
2 1/2 cups hot milk
3/4 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp grated nutmeg
1 1/4 cups shredded Gruyere, divided
2 tbsp grated Parmesan
Directions
  1. Preheat oven to 400°F. Coat a 2-quart baking dish with cooking spray.
  2. Cook cauliflower florets in a large pot of boiling salted water for 4 to 5 minutes, until just tender but still firm. Drain thoroughly.
  3. Meanwhile, melt 2 tablespoons butter in a medium saucepan over low heat. Add onion and cook, stirring, 4 to 5 minutes or until softened. Add garlic and cook, stirring, 1 minute. Add flour, stirring constantly for 2 minutes. Pour hot milk into the butter-flour mixture and whisk until smooth and comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Remove from heat and add salt, pepper, nutmeg, 3/4 cup Gruyere, and Parmesan.
  4. Pour 1/3 of the sauce into the prepared baking dish. Place the drained cauliflower on top and spread the rest of the sauce evenly over top. Sprinkle with remaining 1/2 cup Gruyere. Bake for 25 to 30 minutes, until the top is browned. Let stand for 5 minutes before serving.
20 minutes
Prep Time
45 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1 (3 lb) head cauliflower, cut into large florets
Produce Cauliflower
Produce Cauliflower, 1 Each
$3.99
3 tbsp butter
Essential Everyday Butter, Sweet Cream, Salted
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$4.49$1.12 each
1 small onion, finely chopped
Produce White Onion
Produce White Onion, 0.75 Pound
$1.49 avg/ea$1.99/lb
2 cloves garlic, finely chopped
Fresh Bulk Garlic
Fresh Bulk Garlic, 0.15 Pound
$1.05 avg/ea$6.99/lb
3 tbsp all-purpose flour
Essential Everyday Flour, All-Purpose
Essential Everyday Flour, All-Purpose, 5 Pound
$2.99$0.60/lb
2 1/2 cups hot milk
Cub Milk, Reduced Fat, 2% Milkfat
Cub Milk, Reduced Fat, 2% Milkfat, 0.5 Gallon
$2.29$4.58/gal
3/4 tsp salt
Morton Salt
Morton Salt, 26 Ounce
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$1.69$0.07/oz
With My Cub Rewards
1/2 tsp freshly ground black pepper
Essential Everyday Black Pepper, Pure Ground
Essential Everyday Black Pepper, Pure Ground, 3 Ounce
$3.99$1.33/oz
1/4 tsp grated nutmeg
McCormick Ground Nutmeg
McCormick Ground Nutmeg, 1.1 Ounce
$6.99$6.35/oz
1 1/4 cups shredded Gruyere, divided
Mifroma Shredded Cheese, Le Gruyere
Mifroma Shredded Cheese, Le Gruyere, 3.5 Ounce
$9.99$2.85/oz
2 tbsp grated Parmesan
Kraft Cheese, Parmesan, Grated
Kraft Cheese, Parmesan, Grated, 8 Ounce
$4.99$0.62/oz

Directions

  1. Preheat oven to 400°F. Coat a 2-quart baking dish with cooking spray.
  2. Cook cauliflower florets in a large pot of boiling salted water for 4 to 5 minutes, until just tender but still firm. Drain thoroughly.
  3. Meanwhile, melt 2 tablespoons butter in a medium saucepan over low heat. Add onion and cook, stirring, 4 to 5 minutes or until softened. Add garlic and cook, stirring, 1 minute. Add flour, stirring constantly for 2 minutes. Pour hot milk into the butter-flour mixture and whisk until smooth and comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Remove from heat and add salt, pepper, nutmeg, 3/4 cup Gruyere, and Parmesan.
  4. Pour 1/3 of the sauce into the prepared baking dish. Place the drained cauliflower on top and spread the rest of the sauce evenly over top. Sprinkle with remaining 1/2 cup Gruyere. Bake for 25 to 30 minutes, until the top is browned. Let stand for 5 minutes before serving.