Silky Cheesy Cauliflower Gratin, with tender morsels of cauliflower soaking in a creamy sauce.
Cheesy Cauliflower Gratin.
It’s like mac and cheese, yet subbing roasted cauliflower for the pasta.
Although I can’t in good conscience tell you this is a light recipe, using cauliflower does remove a hefty amount of carbs. It’s definitely lighter than a big dish of homemade mac and cheese.
Using cauliflower also lowers the amount of gluten, although this is not a gluten free recipe either. (Just wanted to make sure we were clear on that.)
So then what’s the point of Cheesy Cauliflower Gratin?
Well, it tastes good. Darn good.
Roasted cauliflower offers a much more intriguing flavor than plain old pasta, and ups your daily veggie intake. A win-win in my book.
With a luxurious silky texture and a crispy top, you are going to go crazy over Cheesy Cauliflower Gratin.
Better yet, your picky spouse, and even your kids are going to go crazy over it!
To make Cheesy Cauliflower Gratin, simply roast cauliflower florets in a baking dish. Then whisk together some milk, a small amount of flour, some spices, and sharp cheddar cheese.
Toss the roasted cauliflower with the milk mixture and top with panko bread crumbs. Then pop it back in the oven to allow the cauliflower to continue cooking, and the sauce to simmer and thicken.
You end up with a dish of tender cauliflower morsels bathed in a silky, creamy cheese sauce that cannot be beat.
Veggie heaven, in my opinion.
Consider serving Cheesy Cauliflower Gratin Easter Sunday, or at any Sunday supper for that matter.
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