Ingredients
Scale
- 8 cups cauliflower florets about 3 pounds
- 4 tablespoons butter
- 1/3 cup flour
- 3 cups milk 2 percent or whole
- 1.5 cup Gruyere cheese, grated Swiss is a great substitute
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- For Topping:
- 1/2 cup panko crumbs regular bread crumbs would work too
- 1/3 cup Gruyere cheese, grated
- 1 tablespoon butter, melted (optional)
Notes
Substitute swiss cheese or any other big flavored cheese in place of gruyere. Do not use fat free milk. Whole milk is best. 2% in a pinch. Par cook the cauliflower until just barely fork tender, careful not to over cook.
Nutrition
Calories: 268kcal | Carbohydrates: 16g | Protein: 12g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 378mg | Potassium: 450mg | Fiber: 2g | Sugar: 6g | Vitamin A: 575IU | Vitamin C: 48.2mg | Calcium: 356mg | Iron: 0.9mg
Directions
- Preheat oven to 375-400 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 the butter. Add 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. I just sprinkled cheese and breadcrumbs directly.
- Bake for 25-30 minutes or until top is crispy and cauliflower is tender.