Creamy Cauliflower & Smoked Gouda Gratin
Description
This side dish elevates tender florets of cauliflower by baking them in a rich, velvety smoked Gouda cheese sauce. A hint of spice cuts through the decadent dairy base, anchoring the smoky profile throughout the bake. Finished with a crispy, golden-brown top, it brings pure hearth comfort and crowd-pleasing richness to any holiday spread or weeknight table.
Ingredients
Instructions
Video
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Heat oven to 375ยฐF and butter an 8x8-inch baking dish.
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Boil cauliflower florets in salted water for 4 minutes, drain thoroughly, and pat dry.
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Melt 2 Tbsp butter in a saucepan over medium heat, whisk in flour, and cook 1 minute.
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Whisk in whole milk gradually and simmer 3 to 4 minutes until thickened.
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Remove sauce from heat; stir in smoked Gouda, sharp white cheddar, coarse black pepper, and nutmeg until smooth.
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Fold drained cauliflower into cheese sauce, then transfer mixture to prepared baking dish.
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Melt remaining 1 Tbsp butter, mix with panko breadcrumbs, and sprinkle evenly over top.
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Bake 20 to 25 minutes until sauce is bubbling and panko is golden brown. Garnish with fresh parsley
Note
- Draining and drying the blanched cauliflower completely prevents the cheese sauce from becoming watery
