Cauliflower Au Gratin
"A very simple recipe for cauliflower that everyone always loves (even those who say they 'hate' cauliflower change their minds after trying this)."
- Ready In:
- 55mins
- Serves:
- Units:
Nutrition Information
20
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ingredients
- 1 large cauliflower, steamed till crisp o r tender and broken up into small florets
- white pepper
- 1⁄2 cup grated parmesan cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded swiss cheese
- 1 1⁄2 cups half-and-half, beaten with
- 2 whole eggs
- 1⁄2 cup dry breadcrumbs, lightly fried in
- 2 tablespoons butter
directions
- Lightly butter a 13 X 9" pyrex baking dish and put in cauliflower.
- Season lightly with white pepper and sprinkle all the cheeses over.
- Beat the eggs into the half and half (you can also use 1 1/2 cups milk, 2 eggs and 1 tblsp cornflour as a sub). Pour over cauliflower-cheese mixture and top with buttered breadcrumbs.
- Bake in a 375F oven until lightly golden-brown.
- Allow to cool slightly before serving.
- This is also super good at room temperature or cold.
- (Try it for breakfast!) Reheats well, so can be made in advance- just pour a couple of tablespoonfuls of cream (or milk) over for moisture.
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RECIPE MADE WITH LOVE BY
@evelynathens
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@evelynathens
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I used my Vitamix and combined the milk, eggs, cornstarch and all of the cheeses. I ran on #8 about thirty seconds, until all blended. I then poured over the cauliflower and topped with shredded cheese instead of breadcrumbs and baked for thirty minutes. I didn't have any separation and it turned out great.
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I'm going to try this today but am going to make it keto by using full cream or a mix with some sour cream, and skipping the bread crumbs. I might add some diced smoked pork as well for a fuller meal.
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I used a small cauliflower, so halved the recipe. Like someone else, I tried the 40 minutes cooking time, but it was too much. The cheese stayed as a separate layer, and there was absolutely no salt, but we still enjoyed it. -
We made this on Friday and loved it so much we made it on Sunday, very good. We did use the milk option as that is what we had. -
Made using milk and cornstarch. Half a recipe was just about right as a side dish for 3 of us with some left over. Recipe didn't say how long to cook so I used the cook time in the heading. It was way too long and the custard broke down. I knew it was cooking too long but I wanted it ready with the rest of the meal. I don't think it affected flavor, just looked a little funky. Loved the crunchy topping. Will probably make again.
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