Creamy Cauliflower & Smoked Gouda Gratin

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Difficulty: Beginner

Servings: 8

Best Season: Fall, Winter

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

1 EA head cauliflower, cut into bite-sized florets
3 Tbsp butter, unsalted (divided)
3 Tbsp flour, all-purpose
1.5 cup milk, whole
4 oz Gouda cheese, smoked, shredded
4 oz cheddar cheese, sharp white, shredded
1/2 tsp pepper, coarse black
1/4 tsp nutmeg, ground
1/2 cup panko breadcrumbs
1 Tbsp chopped parsley

Instructions

1
Heat oven to 375°F and butter an 8x8-inch baking dish.
2
Boil cauliflower florets in salted water for 4 minutes, drain thoroughly, and pat dry.
3
Melt 2 Tbsp butter in a saucepan over medium heat, whisk in flour, and cook 1 minute.
4
Whisk in whole milk gradually and simmer 3 to 4 minutes until thickened.
5
Remove sauce from heat; stir in smoked Gouda, sharp white cheddar, coarse black pepper, and nutmeg until smooth.
6
Fold drained cauliflower into cheese sauce, then transfer mixture to prepared baking dish.
7
Melt remaining 1 Tbsp butter, mix with panko breadcrumbs, and sprinkle evenly over top.
8
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

Read it online: https://brinnerbites.com/recipe/creamy-cauliflower-smoked-gouda-gratin/