Description
A creamy and cheesy cauliflower gratin topped with crispy breadcrumbs, perfect for any occasion.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Gruyère)
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted
- Salt and pepper to taste
- Optional: garlic powder, onion powder, or your favorite herbs
Instructions
- Preheat the oven to 375°F (190°C).
- Blanch the cauliflower: In a large pot, bring salted water to a boil. Blanch the cauliflower florets for about 3 minutes.
- Heat the cream: In a saucepan over medium heat, pour in the heavy cream and stir in the cheese until it melts into a smooth sauce.
- Combine the blanched cauliflower with the cheese sauce in the baking dish.
- Prepare the topping: In a separate bowl, mix panko breadcrumbs with the melted butter and sprinkle over the cauliflower mixture.
- Bake for 25-30 minutes or until the top turns golden brown.
- Cool slightly before serving.
Notes
Make-ahead tips: Prepare the cheese sauce and blanch the cauliflower a day before, combining just before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 5g
- Sodium: 400mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 70mg