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Roasted Cauliflower and Aged White Cheddar Gratin

Roasted Cauliflower and Aged White Cheddar Gratin
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The roasted cauliflower and aged white cheddar soup has been on my mind a lot lately and when it came time to think about side dishes for my Thanksgiving dinner one of the first ideas that came to mind was to convert the soup into a side dish. It seemed only natural that the side dish would take the form of a gratin and a roasted cauliflower and aged white cheddar gratin was sounding really good! Although steamed cauliflower would work in a gratin, I wanted the extra flavour that roasting adds even if it meant more oven time! I kept the gratin really simple with a base of an easy bechamel sauce that the aged white cheddar is melted into before being poured over the roasted cauliflower. Once the cauliflower has been roasted the aged white cheddar bechamel sauce has been made, all that need to be done it to mix them, top them with panko bread crumbs and then bake them until golden brown.

Tip: Make sure to brown the butter and then cook the flour in the butter until it starts to brown to get more flavour in the bechamel sauce and ensure that there is no flour-y taste.

Alternatives
Bacon: Smoky bacon or even pancetta would be a great addition and for the daring, replacing the butter in the bechamel sauce with bacon grease would add even more smoky, bacon-y goodness!

Mushrooms: Sautéed mushrooms or dried porcini mushrooms would also be amazing in this gratin!

Bacon and Mushroom: Combine all three to make something even more decadently delicious!

Roasted Cauliflower and Aged White Cheddar Gratin

Roasted Cauliflower and Aged White Cheddar Gratin

Tender roasted cauliflower in an aged white cheddar sauce that is baked until golden brown and bubbling with a crispy panko breadcrumb topping.


Servings: makes 4-8 servings

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Printable Recipe
Ingredients
  • 1 large head cauliflower, cut into florets
  • 2 tablespoons oil
  • salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons flour (rice flour for gluten-free)
  • 1 1/2 cups milk
  • 1/4 teaspoon nutmeg, optional
  • salt and pepper to taste
  • 1 cup aged white cheddar cheese, shredded
  • 1/2 cup panko bread crumbs (gluten free for gluten free)
Directions
  1. Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
  2. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
  3. Melt the butter in a saucepan over medium heat, mix in the flour and let cook until it just starts to brown a little.
  4. Mix in the milk, nutmeg, salt and pepper and cheese and heat until the cheese melts and the sauce thickens.
  5. Mix cauliflower into the bechamel sauce, pour into a baking dish and top with the bread crumbs.
  6. Bake in a preheated 350F oven until it is bubbling on the sides and golden brown on top, about 15-20 minutes.

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Roasted Cauliflower and Aged White Cheddar Soup
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Pancetta and Porcini Potato Gratin
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Roasted Cauliflower and Aged White Cheddar Dip
Mushroom and Kale Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce
Creamy Mushroom and Roasted Cauliflower Soup
Roasted Cauliflower and Mushroom Carbonara

37 comments:

Anonymous said...

The soup is FANTASTIC!!! I have made it three times in the past two weeks. This looks amazing as well. I will have to make it this weekend.

Rachael {Simply Fresh Cooking} said...

Oh goodness... this looks way to good, Kevin! Great idea converting it to a casserole. This will definitely make a great Thanksgiving side! :)

Alice Choi said...

Wow! This looks sooooo good! Thanks for sharing!

Katrina @ Warm Vanilla Sugar said...

This sounds unreal! Love the aged cheddar!!

ahu said...

this looks beautiful...perfect fall recipe.

Russell at Chasing Delicious said...

This dish looks incredible! I go crazy for all things cauliflower and this looks like the perfect combination of flavors!

Loretta E. said...

This looks tremendous and is probably a great way to serve up large amounts of cauliflower!

Anonymous said...

This looks so good. What do you think about adding mushrooms?

MJ said...

This looks heavenly....super combination....cheddar would add the perfect flavoring to the cauliflower!!

Joanne said...

You definitely chose the perfect cheesy creamy side dish!

Bev Weidner (Bev Cooks) said...

Dude. This is so killing me good right now.

Kevin said...

Anonymous: Mushrooms would make a wonderful addition! I was thinking about either adding sautéed mushrooms or dried porcini mushrooms but one of my guests did not like mushrooms so I went without.

Sharon said...

Oh, Kevin, you always post the most delicious looking and sounding recipes on the internet!

Pam said...

Oh Kevin... this one seriously has me drooling. Amazing!

Julia | JuliasAlbum.com said...

What a delicious cauliflower recipe!

Rocky Mountain Woman said...

I could pretty much eat that whole casserole...

Cara said...

That combination sounds heavenly! And with mushrooms and bacon, yes please!

herbivoresheaven said...

This looks lovely, a good twist on cauliflower cheese. I've never had roasted cauliflower before, it could be time to try it!

Allison Day said...

This looks crazy good. Happy Thanksgiving! ^_^

We Are Not Martha said...

This has been bookmarked! My husband isn't a fan of cauliflower, but maybe this could change his mind. How could anything with aged white cheddar not be good? And it's beautiful, too!

Sues

snausages22 said...

Made the cauliflower casserole. It was awesome!
Thanks, Kevin!!!

Tori @ The Shiksa in the Kitchen said...

Gorgeous! I have a very similar roasted cauliflower gratin recipe, I also top mine with panko. Sometimes I add a touch of cayenne for heat. It's one of my favorite comfort foods.

The Food Hound said...

I've been dying to make another roasted cauliflower dish, and I LOVE cauliflower and cheddar! Not sure I can wait till Thanksgiving to make this :)

Analee said...

made this and added mushrooms and bits. also topped it with more shredded aged white cheddar. it was awesome! thanks so much for sharing!

Laura said...

I may have found my first Thanksgiving side!

Lucy said...

Yummylicious! next time i will make the soup :)

Kevin said...

Analee: The mushrooms would be an excellent addition! I am glad that you enjoyed it!

HollyLlama said...

This is absolutely amazing! Made it the first time in mid-October and it was so yummy, I knew I would be making it again for Thanksgiving. I made a larger batch, since I was serving ten people and I'm certainly glad I did...because it disappeared. Almost everyone said it was their favorite side!

Anonymous said...

I added leftover ham and called it dinner. Delicious. Thanks!

Anonymous said...

That's a great idea!

Kim said...

I made the soup last night and we loved it! Can't wait to try the gratin.

Jodee Weiland said...

This recipe looks great! I love cauliflower with cheese, but this recipe takes it over the top...love it!

Staci said...

Kevin, would it be okay to use skim milk? (my mother in law is trying to watch her diet) I've made the soup and loved it...I really want to make this next! :D

Kevin Lynch said...

Staci: Yes, skim milk will work! I am glad that you enjoyed the soup!

Anonymous said...

Can I make this in advance? I'd like to make it Tuesday or Wednesday (prefer Tuesday) to serve Thursday -- but will it get too mushy?

Kevin Lynch said...

Anonymous: I have not tried making it a day ahead. It might be best to roast the cauliflower and make the sauce and then just assemble and bake on Thursday.

Emily Rainbow Delicious said...

I'm obsessed with roasted cauliflower lately and this just looks great! I featured it in a recent cauliflower recipe round-up on my blog, thanks!

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