Creamy Cauliflower Fauxtato Au Gratin Recipes

CREAMY CAULIFLOWER AU GRATIN

Steps:

• Over medium-high heat, bring a pot of salted water to a boil and blanch the cauliflower florets for 5 minutes or until al dente. Drain completely and set aside.
• Melt 2 tablespoons of butter in a large pot over medium-low heat.
• Add flour and whisk constantly for 2 minutes to make a roux.
• Pour in milk and bring to a simmer, whisking continuously to remove lumps until sauce thickens, about 10-15 minutes.
• Remove from heat and season with salt and pepper to taste, nutmeg, 1/2 cup Gruyere/Swiss and Parmesan cheese.
• Pour 1/3 of the sauce into a 1 1/2 quart baking dish. Top with the cauliflower and pour the rest of the sauce over it.
• Combine breadcrumbs with remaining Gruyere/Swiss cheese and sprinkle on the cauliflower.
• Melt 2 tablespoons butter and drizzle over the casserole.
• Bake at 375°F for 25-30 minutes or until the top has browned.
• Allow it to cool slightly before serving.
• Enjoy!

BAKED CAULIFLOWER AU GRATIN

Steps:

• Preheat oven to 375 degrees.
• Separate cauliflower into florets and either steam for 5 minutes or boil in large pot of water for 5 minutes, until just barely tender. Drain and set aside.
• In sauce pan, melt 4 tablespoons of butter. Add 1/3 cup of flour and whisk until smooth and mixture is bubbling.
• Add milk and continue to stir until thick. Add one cup of gruyere cheese, salt, pepper and nutmeg. Stir until melted. Sauce should cover the back of a spoon.
• Pour 1/3 of the sauce into an au gratin baking dish or baking dish about that same size. 10 x 10 approximately. A 9 x 13 can be used as well but the casserole will be a bit thinner.
• Place par cooked cauliflower on top. Sprinkle with salt.
• Pour remaining sauce onto of cauliflower.
• For Topping - combine melted butter, gruyere and bread crumbs in small bowl. Sprinkle on top of cauliflower.
• Bake for 30 minutes or until top is crispy and cauliflower is tender.