This White Cheddar Cauliflower Gratin takes plain and boring cauliflower to a new level of amazing deliciousness! It will be one of the first things to go this Thanksgiving, trust me!
Here cauliflower is covered with a rich and creamy cheddar cheese sauce, sprinkled with crispy Panko bread crumbs, then it’s baked to perfection and crowned with salty crispy bacon and some fresh parsley for color.
It’s a whole lot of goodness and it’s a dish people won’t forget!
This isn’t just for holidays and parties. It’s easily something you can make as a side dish for dinner.
It’s such a warm and cozy dish for cool fall days and cold winter evenings.
I just served it with roasted chicken, because 90% of the time that’s what we’re having anyway is chicken for dinner.
To me it’s similar to scalloped potatoes or even mac and cheese – but it’s made with cauliflower instead.
Cauliflower is a great base for this recipe, it has such a neutral flavor so so it really lets that cheddar flavor shine.
I highly recommend trying this recipe for the holidays.
It’s likely something most people haven’t tried and it’s always nice to have something new on the menu.
So, like I’ve said before make it for dinner this week to do your trial run then make it again on Thanksgiving.
Always my excuse to make something that looks good twice :). That pie – I just HAD to make it once before to be certain it would taste amazing and be worthy of the holiday.
White Cheddar Cauliflower Gratin
Cauliflower is coated with a rich, creamy, cheesy sauce, covered with Panko and baked to perfection. And let's not forget the bacon! The perfect comforting side dish on chilly evenings, also the perfect addition to your holiday menu.
- 1 (3 lb) cauliflower, cut into large florets
- Salt and freshly ground black pepper
- 1/4 cup unsalted butter, diced into 1 Tbsp pieces
- 1/2 cup finely chopped yellow onion
- 1 tsp minced garlic
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 pinch ground nutmeg
- 1 1/2 cups shredded sharp white cheddar cheese, divided
- 1/2 cup finely shredded parmesan cheese
- 2/3 cup Panko bread crumbs
- Olive oil cooking spray
- 3 slices bacon, chopped and cooked
- 1 Tbsp chopped fresh parsley
Preheat oven to 375 degrees.
Bring a pot of salted water to a boil. Cook florets until tender but still firm, about 5 - 6 minutes. Drain well.
Meanwhile, in a medium saucepan melt butter over medium heat. Add in onions and saute until softened, about 4 - 5 minutes. Add in garlic and saute 20 seconds longer. Add in flour and cook whisking constantly, 1 1/2 minutes.
While whisking slowly pour in milk and add nutmeg. Whisk constantly until mixture reaches a boil, then remove from heat and stir in 1 1/4 cups cheddar cheese and the parmesan. Season with salt and pepper to taste.
Pour and spread 1/3 of the cheese sauce into a 9 by 9-inch baking dish. Top with drained cauliflower then slowly and evenly pour remaining 2/3 of the cheese sauce over cauliflower.
Sprinkle over remaining 1/4 cup white cheddar then sprinkle evenly with Panko. Spray Panko with olive oil cooking spray to lightly coat.
Bake in preheated oven 20 minutes, then broil for 1 - 2 minutes to help brown further as needed. Remove from oven, sprinkle with bacon and parsley and serve warm.
Recipe source: inspired by Ina Garten's recipe