Potatoes are out, and cauliflower is in! Jessica Hord is back, and this time she's making our mouths water with a fresh take on the classic au gratin side dish — cauliflower au gratin! So, if there are no potatoes...does that mean we can have seconds?
— 1 head of cauliflower
— 3 Tbsp. butter
— 1 shallot, minced
— 4 garlic cloves, minced
— 3 Tbsp. flour (Jessica used whole wheat flour.)
— 1 1/2 cups milk (Jessica used whole milk.)
— 1 tsp. salt
— 1 tsp. pepper
— 1 1/2 cups shredded Gouda, divided
— 1/2 cup Panko breadcrumbs
— 1/4 cup shredded parmesan cheese
1. Preheat oven to 450 degrees.
2. Cut florets from cauliflower stalk.
3. Bring a medium pot of water to a boil.
4. Add the florets to the water and cook until tender, about five to eight minutes.
5. Drain and spread out to an even layer in a two-quart baking dish that you've sprayed with cooking spray, set aside.
6. Melt butter in a medium saucepan over medium heat.
7. Add the shallot and garlic to the butter and cook for two minutes.
8. Whisk flour into the mix for three minutes.
9. Slowly pour in portions of your milk, continuing to whisk for five minutes.
10. Take saucepan off the heat and whisk in salt and pepper.
11. Fold in half of the Gouda.
12. Whisk in the last half of the Gouda.
13. Pour over cauliflower and gently stir florets into sauce. Spread into an even layer.
14. Mix together parmesan and breadcrumbs and sprinkle over sauced cauliflower.
15. Bake for 10 minutes or until top is brown. You're done!