Cauliflower Gratin with Gruyere & Parmesan
Since it’s the season for creamy comfort food, satisfy those cravings with the Cauliflower Gratin. Tender cauliflower gets coated in a creamy cheese sauce, and for the perfect balance of salty and nutty, use both Gruyère and Parmesan. A simple thyme-seasoned crumb topping adds crunch and brings the side dish together.
Preheat oven to 425°. Coat a 2-quart baking dish with nonstick spray.
Melt 2 Tbsp. butter in a skillet over medium-high heat. Add onions and garlic and cook until softened, 5 minutes.
Whisk in flour and cook, whisking constantly, 2 minutes. Slowly whisk in milk until thickened, 2–3 minutes. Add salt, black pepper, nutmeg, and cayenne. Off heat, stir in Gruyère and ¼ cup Parmesan, then stir in cauliflower until completely coated; transfer to prepared baking dish.
Melt remaining 2 Tbsp. butter, combine with bread crumbs, remaining ¼ cup Parmesan, and thyme; season with salt and black pepper. Sprinkle crumbs over gratin and bake until crumbs are golden brown and sauce is bubbly, 25–30 minutes. Let gratin rest 10 minutes before serving.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 10g 50%
Cholesterol 45mg 15%
Sodium 422mg 17%
Carbs 15g 5%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.