Cauliflower Gratin
- Preparing Time: 20 minutes
- Total Time: 50 minutes
- Served Person: 5
- salt and pepper
- 3 tablespoons butter
- 3 tablespoons gluten-free flour
- 1 large head cauliflower cut into large florets (7 cups)
- 2 cups 2% milk at room temperature
- 3/4 cup freshly grated gruyere cheese divided
- 3/4 cup freshly grated parmesan cheese divided
- Carbohydrate 9.52321500000438 g
- Cholesterol 49.8037500156972 mg
- Fat 18.2684775059219 g
- Fiber 4.2 g
- Protein 9.24011250006206 g
- Saturated Fat 11.3657520037504 g
- Serving Size 1 1 Serving (281g)
- Sodium 392.550114625387 mg
- Sugar 5.32321500000438 g
- Trans Fat 1.28122950041455 g
- Calories 229 calories
Preheat oven to 375 degrees. Bring a large pot of salted water to a boil then add the cauliflower florets and boil until al dente (don’t over boil!) 3-4 minutes. Drain then set aside. Meanwhile, melt butter in a small saucepan over medium heat then sprinkle in flour and cook for 1 minute while whisking constantly. Slowly pour in milk while whisking then turn heat up to medium-high and bring to a simmer while whisking constantly. Turn heat back down to medium then simmer for 1 minute or until milk has thickened, still stirring constantly. Remove pan from the heat then add 1/2 cup each gruyere and parmesan cheeses and stir until smooth. Season with salt and pepper to taste. Add enough of the cheese sauce to thinly coat the bottom of an 8x11†baking pan. Add cauliflower florets then cover with remaining sauce. Top with remaining cheeses then bake for 30-35 minutes or until cheese is golden brown and bubbly. Broil for a few minutes at the end if you want a darker top.
