Garlic Gouda & Parmesan Cauliflower Au Gratin Recipe is the perfect side dish for your holiday table but easy enough for any weeknight dinner! Tender cauliflower blanketed in a double cheese sauce and crunchy panko topping!
about this Cauliflower Au Gratin Recipe
It is rare that a holiday table does not include potatoes, but this cauliflower au gratin rivals its potato counterpart. This version still gives you the gooey, cheesy flavor with a crunchy panko topping but is made over with cauliflower.
The cheese sauce is lightened up with almond milk and creamy, buttery gouda and melted to gooey perfection. That luscious sauce is the perfect blanket over the tender cauliflower.
If you are looking for a healthy holiday side dish recipe than this is for you! It may seem sinful, but it light, fresh and perfect for that holiday table!
ingredients you’ll need for this Cauliflower Au Gratin Recipe
- Cauliflower
- Butter
- Shallot
- Garlic
- Whole Wheat flour ( or gluten-free flour, if needed)
- Milk of choice
- Gouda
- Salt
- Pepper
- Panko breadcrumbs (gluten free, if needed)
- Parmesan Cheese
- Olive Oil Spray
how to make this Cauliflower Au Gratin recipe
To celebrate Thanksgiving, I have a killer vanilla filled sweet potato casserole, a sweet and savory sausage whole grain stuffing and now this Garlic Gouda & Parmesan Cauliflower Au Gratin.
meal prep tip:
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make this Parmesan Cauliflower Au Gratin ahead of time by preparing the dish, minus adding the crispy topping and baking, then storing in the fridge until ready to bake.
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Prepare topping, then store in a sealed container, then when ready to bake, sprinkle on top of cauliflower, then bake!
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this dish reheats wonderfully! Best to place in oven, under broiler, to reheat, to make the topping crispy again.
Garlic Gouda & Parmesan Cauliflower Au Gratin is the perfect side dish for your holiday table but easy enough for any weeknight dinner! Tender cauliflower blanketed in a double cheese sauce and crunchy panko topping!
15 minPrep Time
10 minCook Time
25 minTotal Time
Yields 6
Save RecipeIngredients
- 1 head of cauliflower, florets cut from stalk
- 3 tablespoons butter
- 1 shallot, minced
- 4 garlic cloves, minced
- 3 tablespoons white whole wheat flour, or regular flour
- 11/2 cups almond milk (or milk of choice)
- 1 1/2 cups gouda cheese, grated
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup Panko breadcrumbs (gluten free if needed)
- 1/4 cup grated parmesan cheese
- Olive Oil Spray
Instructions
- Preheat the oven to 450ºF. Spray a 2-quart baking dish or 9
inch cast iron skillet with nonstick cooking spray. - Bring a medium pot of water to a boil. Add the cauliflower and cook until tender, 5-8 minutes. Drain well, then transfer to the baking dish.
- Meanwhile, melt the butter in a medium saucepan over medium-low heat. Add the shallot and minced garlic. Cook until the shallot is
softened, 2 minutes. Whisk in the flour; whisk for 3 minutes. Add the milk in a slowly, whisking constantly. Bring the mixture to a boil. Reduce the heat to a simmer, whisking occasionally, until the mixtures slightlythickens , about 5 minutes. Remove from the heat and add half of the gouda, salt and pepper. Stir until the cheese is melted. Then add the other half of cheese. Whisk until sauce is smooth. Pour the cheese sauce over the cauliflower and stir gently to combine. - Combine the panko breadcrumbs and the parmesan cheese. Sprinkle evenly over the top and bake until the topping is golden brown, about 10 minutes.
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