Cauliflower Gratin is probably one of the most ridiculously delicious, decadent and insanely addictive side dishes ever created.
Happy New Year! I hope everyone is ready for their best year yet!
We want to time just a minute to thank you for letting us be a part of another year together making more meals at home with friends and family by your side.
We absolutely love the emails we receive, the comments, likes and shares of our recipes. Nothing makes us happier then when you tell us you’ve made a dish for the 3rd year in a row at a holiday or how you’ve made a soup from our collection for a sick friend.
I am really hoping this cauliflower side dish makes it into your family rotation. I am completely obsessed with it and yes, while it is low carb is not low fat. Just being honest here. But it is insanely delicious!
HOW TO GET THE MOST FROM THIS DISH:
Roasting the cauliflower is what prevents us from getting a watery mess, which I have read about in so many reviews. If you boil or blanch or even microwave the cauliflower first, it will end up watery. Roasting it will not only prevent that from happening, but roasting brings out the most flavor in your vegetables.
Meanwhile, since our oven is on, we might as well take full advantage of that and throw in a few slices of bacon. Not much. You never need much. 2 slices will do. It’s just enough to add another layer of flavor.
WHAT IS A GRATIN?
OK, so what exactly is this fancy word GRATIN?
Gratin sounds like something complicated you need to do to your food to make it sound French. In reality, all it means is to top your dish with a golden brown topping. That topping could be cheese like in our Cheesy Au Gratin Potatoes or an even fancier sounding Roasted Garlic & Caramelized Onion Potatoes Gratin Dauphinoise.
How’s that for fancy?
But it could also could simply be breadcrumbs with a little melted butter or oil. Gratin is nothing complicated. It’s just a word meaning topping.
PUTTING IT ALL TOGETHER
As the cauliflower is roasting that leaves time to make the most important part of this dish, which is a creamy, luscious, cheesy sauce. That begins with the usual roux (butter, flour and milk), along with a little diced onion.
Then, Dijon mustard is added, again for another layer of flavor. Then the cheese. Any white melty cheese will work here. Anyone long term followers know I am a huge Gruyere and Gouda fan. These cheeses not only melt well, they add tons more flavor than a Mozzarella can. You can choose one of those or White Cheddar or even Swiss.
And, last, is our ‘gratin’ which is the breadcrumbs mixed with a little oil and some Parmesan cheese. This will melt down to a beautiful, crispy, buttery topping.
This side dish has been known to ‘fool’ many teenagers in my house because they thought it was macaroni and cheese. They weren’t quite sure what was different until I told them there wasn’t any pasta, it was cauliflower.
Down came the spoons! Out came the tongues! Out came the cries of digust!
Until, out of no where, in the darkness, came a spoon and a heaping amount of cauliflower emerged from the dish into a happy, smiling mouth!
WATCH HOW TO MAKE CAULIFLOWER GRATIN!
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Low Carb Creamy Cauliflower Gratin
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Cauliflower Gratin is probably one of the most ridiculously delicious, decadent and insanely addictive side dishes ever created.
Ingredients
- 1 Head Cauliflower, cut into bite sized pieces
- 2 Slices Bacon
- 3 Tablespoons Butter
- 3/4 Cup Onion, finely diced
- 3 Cloves Garlic, minced
- 1 /2 Cups Whole Milk
- 2 Tablespoons Flour
- 1 teaspoon Dijon Mustard
- 3/4 Cup Cheese (White Cheddar, Smoked Gouda, Gruyere or Swiss work best)
- 1/4 Cup Parmesan Cheese
FOR THE TOPPING:
- 1/4 Cup Panko Breadcrubs
- 1 Tablespoon Olive Oil
- 1 Tablespoon Parmesan Cheese
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. Spray a 2 qt casserole dish or 8×8 pan with cooking spray or oil. Combine the topping ingredients in a small bowl. Set everything aside.
- Cut the cauliflower into small bite sized pieces. (This recipe used 8 cups of chopped cauliflower.) Place them in a large bowl and drizzle with a little olive oil and season with some salt and pepper. Place the cauliflower on the baking sheet. Place the 2 strips of bacon on the same baking sheet and cook in the oven for 15 minutes.
- Meanwhile begin the cheese sauce by melting 3 Tablespoons of butter in a small saucepan. Once melted, add the onions and cook for about 4 minutes or until translucent – add the garlic and season with a little salt and pepper. Cook for 30 seconds. Add the flour and stir to combine. Cook for 1-2 minutes.
Slowly add the milk, whisking (or stirring) to combine. Add the mustard. Turn the heat off and add the 2 cheeses. Stir to combine. - Take the pan out of the oven and spoon a few spoonfuls of the sauce on the bottom of the baking dish. Pour the cauliflower on top and pour over remaining sauce. Chop up the bacon and sprinkle on top.
- Sprinkle the breadcrumb mixture on top and place the dish back in the oven for 10 minutes or until bubbly and browned.
WHAT TO SERVE WITH THIS:
Weeknight Marinated Flank Steak
Not Your Mama’s Green Beans
Man that looks good! I’m making it this weekend
★★★★★