Description
A creamy and cheesy gratin made with fresh cauliflower, baked to perfection for a comforting weeknight dinner.
Ingredients
Scale
- 1 medium head cauliflower, cut into florets
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 cup panko breadcrumbs
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, steam the cauliflower florets until just tender, about 5-7 minutes.
- In a saucepan over medium heat, melt the butter and sauté the garlic until fragrant, about 1-2 minutes.
- Whisk in the heavy cream and bring it to a gentle simmer, then add the Parmesan cheese, stirring continuously until melted and smooth.
- Sprinkle in salt, pepper, and nutmeg, mixing well until combined.
- In a large bowl, combine the steamed cauliflower with the cheese sauce until well coated.
- Transfer to a greased baking dish and top with panko breadcrumbs. Bake for 25-30 minutes until golden brown.
- Let cool for a minute before serving.
Notes
This dish is versatile; you can use leftover veggies or different cheeses.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg