Cheesy Cauliflower Au Gratin

$- 1 large head of cauliflower, cut into florets - 2 cups shredded sharp cheddar cheese - 1 cup grated Parmesan cheese - 1 cup heavy cream - 2 tablespoons unsalted butter - 2 tablespoons all-purpose flour I love using fresh cauliflower for this dish. It gives a nice crunch and flavor. The sharp cheddar cheese adds a rich taste, while Parmesan gives it a salty kick. Heavy cream makes the sauce smooth and creamy. Butter and flour help thicken the sauce and add depth. - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Garlic powder and onion powder are my go-to seasonings. They add a hint of sweetness and warmth without being too strong. I always add salt and pepper to enhance the flavors. Fresh parsley not only looks great but adds a burst of freshness when you serve it. To start, you need to cut the cauliflower. First, remove the leaves and stem from the head. Then, use a sharp knife to cut the cauliflower into small florets. Make sure they are about the same size. This helps them cook evenly. Next, blanch the florets. Bring a large pot of water to a boil. Add a pinch of salt. Once the water is boiling, add the florets. Cook them for about 5 minutes. They should be slightly tender but still firm. After blanching, drain them and set them aside. Now, let’s make the cheese sauce. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once the butter is melted, add 2 tablespoons of flour. Whisk them together. Cook for 1-2 minutes to form a roux. Next, slowly pour in 1 cup of heavy cream. Keep whisking as you add the cream. This helps avoid lumps. Cook until the mixture thickens slightly, about 3-4 minutes. Then, stir in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a pinch of salt and pepper. Mix well. Once the sauce is smooth, remove it from heat. Gradually add half of your shredded sharp cheddar and half of your grated Parmesan cheese. Stir until the cheese melts and the sauce is creamy. Now, let’s put it all together. First, preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter. Place the blanched cauliflower florets evenly in the dish. Next, pour the cheese sauce over the cauliflower. Make sure all florets are coated. Then, sprinkle the remaining cheddar and Parmesan cheese on top. Bake in the oven for 25-30 minutes. The top should be golden and bubbly. Once done, take it out and let it cool for a few minutes. Garnish with chopped parsley before serving. Enjoy your cheesy comfort dish! To make a smooth cheese sauce, avoid a grainy texture. Start by making a roux with butter and flour. Cook it for just a couple of minutes. This helps thicken your sauce. Add the heavy cream slowly while whisking. This gradual addition is key. It helps the sauce stay smooth. After thickening, remove it from heat. Now, add your cheese a little at a time. Stir well after each addition. This way, your cheese will melt perfectly and create a creamy sauce. To know when your dish is done, look for a golden, bubbly top. Bake your Cheesy Cauliflower Au Gratin for 25-30 minutes. You can also broil it for a crispy top. Just keep a close watch. Broiling can burn the cheese quickly if you leave it too long. Garnishing makes your dish pop. Use freshly chopped parsley for color. Sprinkle it right before serving. Serve the au gratin in the baking dish for a rustic look. It invites everyone to dig in. Pair it with a crisp salad or roasted meat for a complete meal. {{image_2}} You can switch up the cheeses in this dish. Try using Gouda or Gruyère for a different taste. Both add a unique twist to the classic flavor. If you want to make it non-dairy, use cashew cheese or almond milk. For a gluten-free option, swap all-purpose flour with cornstarch or rice flour. This keeps your dish creamy and delicious without the gluten. To boost flavor, add spices like paprika or cayenne pepper. These give a nice kick to the dish. Fresh herbs such as thyme or rosemary also add depth. You can mix in veggies like spinach or mushrooms for extra nutrition. If you want protein, consider adding cooked chicken or bacon bits. This makes the dish even heartier and more satisfying. You can cook Cheesy Cauliflower Au Gratin in an Instant Pot for a quicker version. Simply use the sauté function for the roux and then add the cauliflower and cheese mixture. Cook on high pressure for about 5 minutes. For a stovetop method, after making the cheese sauce, just combine it with the steamed cauliflower. Then, you can serve it right away or bake it in a skillet for a few minutes to get that crispy touch. Each method brings a delightful spin to this classic comfort dish. To keep your Cheesy Cauliflower Au Gratin fresh, use airtight containers. Glass or plastic containers work well. If you plan to eat it soon, store it in the fridge. If you want to save it longer, freeze it. Make sure to cool the dish before sealing it up. You can reheat your dish in two ways: the oven or the microwave. For the oven, preheat it to 350°F (175°C). Place the dish in the oven for about 15-20 minutes. Cover it with foil to keep it moist. For the microwave, use a microwave-safe plate. Heat it for 2-3 minutes, checking often. In the fridge, your Cheesy Cauliflower Au Gratin will last about 3-5 days. Keep an eye out for signs of spoilage. If you see mold or off-smells, it’s best to toss it out. If it has a strange texture, don’t eat it. Always prioritize safety when it comes to leftovers. Yes, you can make it ahead. Prepare the dish until you add the cheese topping. Then, cover it and store it in the fridge. When ready, add the topping and bake. This saves time on busy days. You can use frozen cauliflower! Just thaw it first. Drain any excess water. Blanch it for a shorter time, about 2-3 minutes. This helps keep the texture right. The taste will be just as good as using fresh. This dish pairs well with many options. Try serving it with: - Grilled chicken or steak - A fresh green salad - Roasted vegetables - Garlic bread These sides bring balance to the meal and enhance flavors. Enjoy experimenting with what you love! This blog post covered how to make Cheesy Cauliflower Au Gratin. We discussed the key ingredients, including cauliflower, cheeses, and cream. You learned to prepare, layer, and bake this dish. Tips for a smooth sauce and the best baking techniques were shared. We explored variations and storage methods. Enjoying this dish can make your meals special. It’s flexible and easy to adapt. You can impress friends with your cooking skills using this recipe. Happy cooking!$

Cheesy Cauliflower Au Gratin

Indulge in this creamy and delicious Cheesy Cauliflower Au Gratin that takes comfort food to the next level! With tender cauliflower bathed in a heavenly cheese sauce made of sharp cheddar and Parmesan, this dish is perfect for family dinners or gatherings. Easy to make and utterly satisfying, you won’t want to miss out. Click to explore the full recipe and impress your loved ones! #CauliflowerRecipes #ComfortFood #HealthyEating #CheesyGoodness

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Ingredients

1 large head of cauliflower, cut into florets

2 cups shredded sharp cheddar cheese

1 cup grated Parmesan cheese

1 cup heavy cream

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.

In a large pot of boiling salted water, blanch the cauliflower florets for about 5 minutes until slightly tender. Drain and set aside.

In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour to create a roux and cook for 1-2 minutes.

Slowly add the heavy cream while whisking continuously until mixture thickens slightly (about 3-4 minutes).

Stir in garlic powder, onion powder, salt, and pepper. Mix until well combined.

Remove the saucepan from heat and gradually add in half of the cheddar cheese and half of the Parmesan cheese, stirring until the cheese has melted and the sauce is smooth.

Place the blanched cauliflower florets evenly in the prepared baking dish. Pour the cheese sauce over the top, ensuring all florets are coated.

Top with the remaining cheddar and Parmesan cheese, spreading it evenly across the top.

Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbly.

Remove from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.

Prep Time: 15 mins | Total Time: 50 mins | Servings: 6