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- 1 medium head of cauliflower, cleaned and cut into bite-sized florets - 2 cups sharp cheddar cheese, shredded - 1 cup Parmesan cheese, grated - 1 cup heavy cream - 2 cloves garlic, minced - 1 teaspoon Dijon mustard - 1 teaspoon smoked paprika - ½ teaspoon salt - ¼ teaspoon freshly cracked black pepper - ½ cup breadcrumbs (optional, for a crunchy topping) - Fresh parsley, chopped In this dish, cauliflower shines as the star. The cheese brings a rich taste that makes it special. I love using sharp cheddar; it adds that tangy kick. Parmesan also gives depth, making the flavor pop. Heavy cream makes everything creamy and dreamy. For seasonings, garlic adds a nice warmth. Dijon mustard gives a little zing, and smoked paprika adds a hint of smokiness. Salt and pepper balance all the flavors together. If you want some crunch, sprinkle breadcrumbs on top before baking. Finally, fresh parsley is a must for garnish. It adds color and freshness to the dish. When you serve this gratin, the blend of creamy cheese and tender cauliflower will impress everyone. {{ingredient_image_2}} 1. Preheat the oven: Start by preheating your oven to 375°F (190°C). This step ensures a perfect bake for your gratin. 2. Blanch the cauliflower: Bring a large pot of salted water to a boil. Once boiling, add your cauliflower florets. Blanch them for about 3-4 minutes. You want them tender but still crisp. After blanching, drain the florets in a colander and set them aside. 1. Make the cheese sauce: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Once it's melted, add 2 cloves of minced garlic. Sauté until the garlic is fragrant, about 1 minute. 2. Add spices and cheeses: Stir in 1 cup of heavy cream, 1 teaspoon of Dijon mustard, 1 teaspoon of smoked paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Let this mixture come to a gentle simmer. Then, gradually add 2 cups of shredded sharp cheddar and half of 1 cup of grated Parmesan cheese. Stir until the cheese melts and the sauce is smooth. 1. Mix cauliflower with cheese sauce: In a large mixing bowl, combine the blanched cauliflower with the cheese sauce. Use a spatula to coat each floret. 2. Transfer to baking dish and bake: Pour the cauliflower and cheese mixture into a greased baking dish. If you like a crunchy top, sprinkle the remaining Parmesan cheese and ½ cup of breadcrumbs over the mixture. Bake in the preheated oven for 25-30 minutes. The dish is ready when the top is bubbly and golden brown. To make the cheese sauce smooth, use low heat. This helps melt the cheese without burning it. Stir the cheese in slowly. Sharp cheddar and Parmesan blend well to create a rich flavor. Adjust the salt and pepper to your taste. You want a balance that makes the sauce shine. Blanching makes the cauliflower tender and keeps it bright. Cook it for 3-4 minutes in boiling water. If you overcook, it turns mushy. If you want a crispier bite, try roasting the cauliflower first. It adds a nice flavor and texture to the dish. For a golden crust, use the broiler for the last few minutes. Watch closely to avoid burning. If you like it creamier, bake for less time. Adjust the cooking time based on your personal preference. Remember, every oven heats differently, so check often. Pro Tips Blanching is Key: Ensure you don’t over-blanch the cauliflower; it should remain slightly crisp to avoid becoming mushy during baking. Cheese Choice Matters: Opt for a sharp cheddar for a more robust flavor. Mixing different cheeses like Gruyere can elevate your gratin. Breadcrumbs for Crunch: For a delightful texture, consider using panko breadcrumbs instead of regular ones; they offer a lighter, crispier topping. Add Herbs for Freshness: Experiment with fresh herbs like thyme or chives mixed into the cheese sauce for added flavor depth. {{image_4}} You can switch up the cheese in your gratin. Gouda adds a rich, smoky flavor. Mozzarella gives a great stretch and creaminess. Both create a different taste experience. If you're looking for non-dairy options, try using cashew cheese or almond cheese. These options can give you a nice creamy texture without dairy. To enhance the flavor, add fresh herbs like thyme or rosemary. These herbs bring a wonderful aroma and taste. You can also mix in vegetables like broccoli for added nutrition. Broccoli pairs nicely with cauliflower and adds color to your dish. For a crunchy topping, try using crushed nuts or seeds. Almonds or sunflower seeds can add a delightful crunch. You can also swap breadcrumbs for cornflakes. Cornflakes will give your gratin a fun texture and a bit of sweetness. To keep your cheesy cauliflower gratin fresh, store it in the fridge. Use an airtight container. This helps keep the flavors intact. Allow the dish to cool completely before sealing it. You can also freeze it for longer storage. Use a freezer-safe container or bag. Make sure to remove as much air as possible. This will prevent freezer burn. When you want to enjoy leftovers, the best way to reheat is in the oven. Preheat your oven to 350°F (175°C). Place the gratin in a baking dish. Cover it with foil to keep it moist. Bake for about 15-20 minutes. If you want a crispy top, remove the foil for the last few minutes. To avoid sogginess, do not microwave. Microwaving may make the dish too watery. Always check that it's heated through before serving. In the fridge, your cheesy cauliflower gratin lasts about 3 to 5 days. In the freezer, it can last up to 3 months. To know if it has gone bad, look for changes in smell or texture. If it smells off or appears slimy, it’s best to throw it out. Always trust your senses! Can I make Cheesy Cauliflower Gratin ahead of time? Yes, you can prepare Cheesy Cauliflower Gratin in advance. Cook the dish, let it cool, then cover and store it in the fridge. Bake it when you're ready to serve. This saves time and keeps flavors intact. Is this recipe gluten-free? The base recipe is gluten-free if you skip the breadcrumbs. The cheese and cauliflower are naturally gluten-free. Always check cheese labels to be sure. What can I serve with Cheesy Cauliflower Gratin? Cheesy Cauliflower Gratin pairs well with roasted chicken or grilled fish. You can also serve it with a fresh salad for a light meal. The creaminess of the dish complements many proteins. Can I use frozen cauliflower instead of fresh? Yes, you can use frozen cauliflower. Just thaw and drain it well before using. This saves prep time, but fresh cauliflower offers a better texture. Is Cheesy Cauliflower Gratin healthy? Cheesy Cauliflower Gratin can be part of a healthy diet. Cauliflower is low in calories and high in fiber. However, the heavy cream and cheese add fat and calories. Enjoy in moderation. What are the calorie counts per serving? Each serving of Cheesy Cauliflower Gratin has about 300-350 calories. This can vary based on cheese and cream brands. Check specific labels for precise counts. This blog post detailed how to make Cheesy Cauliflower Gratin. We covered the main ingredients like cauliflower, cheeses, and cream. We broke down steps from preparation to baking. I shared tips for a smooth cheese sauce and a golden crust. Variations for different cheese and toppings can fit any taste. In closing, you can adjust this recipe easily. Enjoy experimenting with flavors and toppings. Happy cooking!

Cheesy Cauliflower Gratin

A creamy and cheesy baked cauliflower dish, perfect as a side or main course.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 medium head cauliflower, cleaned and cut into bite-sized florets
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon salt
  • 0.25 teaspoon freshly cracked black pepper
  • 0.5 cup breadcrumbs (optional, for a crunchy topping)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large pot, bring salted water to a boil. Add the cauliflower florets and blanch for about 3-4 minutes, or until just tender but still crisp. Drain and set aside.
  • In a medium saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  • Stir in the heavy cream, Dijon mustard, smoked paprika, salt, and black pepper. Allow to come to a gentle simmer before removing from heat.
  • Gradually add the shredded sharp cheddar and half of the grated Parmesan cheese, stirring continuously until melted and smooth.
  • In a large mixing bowl, combine the blanched cauliflower with the cheese sauce, ensuring each floret is coated.
  • Pour the mixture into a greased baking dish. Sprinkle the remaining Parmesan cheese and breadcrumbs on top if desired.
  • Bake for approximately 25-30 minutes until the top is bubbly and golden brown.
  • Let cool for a few minutes, then garnish with freshly chopped parsley before serving.

Notes

For a beautiful presentation, serve the gratin directly from the baking dish, or transfer portions to individual ramekins. Drizzle with a touch of olive oil for extra richness and color!
Keyword cauliflower, cheesy, gratin, vegetarian