Parmesan Cauliflower Au Gratin

Cauliflower with a creamy cheese sauce.

1/2 stick of unsalted Grassland Butter, divided
1 head of cauliflower, cut into florets
3 tablespoons of all-purpose flour
2 cups of hot milk
1/4 cup of fresh bread crumbs
1 cup grated Gruyere or grated Parmesan
1/2 teaspoon of Kosher salt
1/2 teaspoon freshly ground black Pepper

For Topping:
1/2 cup of bread crumbs
1 Tablespoon butter, melted

Preheat oven to 375 degrees.

Cook the cauliflower florets in a large pot of boiling water for 5-6 minutes until tender but still firm. Drain and set aside.

Melt 2 tablespoons of butter in a medium saucepan over low heat. Add the flour, stirring constantly for 2 minutes.

Add hot milk into the butter-flour mixture and whisk constantly, for one minute, or until thick.

Add 1 teaspoon of salt, pepper, and 1/2 cup of the Gruyere to the mixture.

Pour ⅓ of the sauce on the bottom of an 8 x 12 casserole dish. Place the drained cauliflower on top and spread remaining sauce on top.

For the topping, combine bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining butter and drizzle over top.

Sprinkle with salt and pepper and bake for 30 minutes or until top is browned.


Click one of these days for more great Grassland recipes.