Creamy Cauliflower Gratin
So creamy, so cheesy and just SO stinking EASY!!! Perfectly baked until golden brown and bubbly. An absolute crowd-pleaser!!!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 tablespoon | olive oil |
| 1/4 cup | panko* |
| 1/2 cup | freshly grated parmesan, divided |
| 7 8 cups | 7-8 cauliflower florets (about 1 large head) |
| 3 tablespoons | unsalted butter |
| 3 cloves | garlic, minced |
| 1 | large shallot, diced |
| 3 tablespoons | all-purpose flour |
| 2 teaspoons | chopped fresh thyme leaves |
| 1 1/2 cup | whole milk |
| 1/2 cup | heavy cream |
| 1 teaspoon | dijon mustard |
| kosher salt and freshly ground black pepper, to taste | |
| 1 cup | shredded mozzarella cheese |
| 3 | thyme sprigs |
Directions:
Preheat oven to 400 degrees F.
In a small bowl, combine olive oil, Panko and 1/4 cup Parmesan; set aside.
Place cauliflower in a steamer basket and set over boiling water. Cover and steam until crisp-tender, about 4-5 minutes; drain well.
Melt butter in a large skillet over medium heat. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
Whisk in flour and thyme until lightly browned, about 1 minute. Gradually whisk in milk, heavy cream and Dijon. Cook, whisking constantly, until incorporated and slightly thickened, about 4-5 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Stir in cauliflower, mozzarella and remaining 1/4 cup Parmesan until the cheeses have melted, about 1-2 minutes. Sprinkle with Panko mixture.
Place into oven and bake until golden brown and bubbly, about 20-25 minutes.
Serve immediately, garnished with thyme, if desired.
Source: damndelicious.net
