I was never much of a cauliflower fan growing up and now as an adult I just can’t get enough of the stuff. Sorry mom, but I think you were making it all wrong! The trick is to smoother it in cheese and all sorts of other wonderful flavors. I made this dish the other night and I’m embarrassed to admit that my husband, son, and I finished off the entire dish. All of it! Okay, so my son probably only ate it because I told him it was mac n’ cheese. Is that bad? Apparently we just couldn’t get enough of the creamy cheese sauce and crispy panko topping. We enjoyed this with some cooked greens and a juicy steak. It was delish! If you are having a hard time getting your kids (or even your spouses) to eat their cauliflower, give this recipe a try. Maybe you’ve just been making it wrong. 😉
1 large head cauliflower, cut into florets
2 tbsp olive oil
salt and pepper
4 tbsp butter, divided
3 tbsp flour
1 1/2 c milk
1/4 tsp ground nutmeg
1 c white cheddar cheese, shredded
1/2 c panko
- Preheat oven to 400º.
- Place the cauliflower florets on a large baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Toss cauliflower to coat.
- Roast the cauliflower until lightly browned, about 20–25 minutes.
- Reduce the oven temperature to 350º.
- In a large saucepan melt 3 tablespoons of the butter over medium heat.
- Whisk in the flour and let it cook until it starts to turn a light golden color.
- Whisk in the milk, nutmeg, cheese, and some salt and pepper.
- Cook until the cheese is completely melted and the sauce thickens.
- Add the roasted cauliflower to the cheese sauce and transfer to a square-baking dish (9” x 9” or 8” x 8” works great).
- In a small microwave safe bowl melt the remaining tablespoon of butter.
- Add the panko crumbs to the melted butter and stir to combine.
- Sprinkle the buttered panko over the cheesy cauliflower.
- Bake the gratin in the oven until it is bubbling and the panko is golden brown, about 15–20 minutes.