Cauliflower Au Gratin

Cauliflower Au Gratin

Amy Woessner

"Cheesy cauliflower."
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Ingredients

50 m servings 208 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  3. Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
  4. Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
  5. Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
  6. Bake in the preheated oven until cheese is melted and browned, about 25 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 39
  1. 53 Ratings

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Most helpful positive review

One of my favorite ways to make cauliflower. I omit the nutmeg and add a dash of Frank's Hot Sauce and a little dijon mustard. There's never any leftovers--we usually eat the whole casserole dis...

Most helpful critical review

I found this a bit bland. I would make it again but try to give it a bit more flavour, maybe some dijon or some bacon bits..

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Least positive
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One of my favorite ways to make cauliflower. I omit the nutmeg and add a dash of Frank's Hot Sauce and a little dijon mustard. There's never any leftovers--we usually eat the whole casserole dis...

This is an excellent basic recipe to riff on, which really are the best kind. It is flexible, stands up to changes and substitutions. The results are creamy, cheesylicious cauliflower that you m...

Pretty good, although I don't really see the point of baking the cauliflower in the sauce. It ends up getting diluted by the water that comes out of the cauliflower. Much prefer to pour sauce on...

I made a couple of changes - instead of baking it for 25 minutes, which seemed a long additional time for hot cooked sauce and hot cooked cauliflower, I drained the veg, poured the sauce over an...

Really easy and delicious. I only made a couple of minor changes. First, I was out of nutmeg so used a pinch of paprika instead. I am a low carb eater, so I used half and half (instead of milk ...

Will be making this recipe shortly, but with only one change - my mom use to gut the tough parts of the cauliflower out and steamed the whole rounded head (probably boiled it in those days)pour...

Absolutely loved this. The only change I made was instead of steaming the cauliflower and roasted it with a bit of olive oil until the tips were starting to brown. Added the sauce and cheese a...

The cauliflower absorbed all of the sauce. It turned out perfect. One head made a full Pyrex dish. Will def. use the sauce again for potatoes, and make THIS dish again.

Yooey Gooey goodness.

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