Active Time:20 minsTotal Time:45 minsServings:8Jump to Nutrition Facts
Active Time:20 minsTotal Time:45 minsServings:8
Active Time:20 mins
Active Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2headscauliflower (about 1 1/2 pounds each), trimmed and cut into 1-inch florets2cupswhole milk, divided2tablespoonsall-purpose flour2teaspoonsgarlic powder2teaspoonsground pepper4ouncescream cheese, at room temperature1cupgrated Parmesan cheese, divided1cupwhole-wheat panko breadcrumbs2tablespoonschopped fresh flat-leaf parsley1tablespoonextra-virgin olive oil⅛teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
2headscauliflower (about 1 1/2 pounds each), trimmed and cut into 1-inch florets
2cupswhole milk, divided
2tablespoonsall-purpose flour
2teaspoonsgarlic powder
2teaspoonsground pepper
4ouncescream cheese, at room temperature
1cupgrated Parmesan cheese, divided
1cupwhole-wheat panko breadcrumbs
2tablespoonschopped fresh flat-leaf parsley
1tablespoonextra-virgin olive oil
⅛teaspoonsalt
Directions
Bring 1 inch of water to boil in a large pot fitted with a steamer basket. Add cauliflower to the basket, cover and steam until just tender, about 6 minutes. Remove the cauliflower from the pot; set aside. Wipe out the pot.
Add 1 1/2 cups milk to the pot; bring to a low boil over medium-high heat. Whisk flour into the remaining 1/2 cup milk; gradually add the mixture to the boiling milk. Cook, whisking constantly, until slightly thickened, about 1 minute. Reduce heat to low and whisk in garlic powder and pepper. Add cream cheese and 3/4 cup Parmesan, whisking until the cheese is melted and the mixture is smooth. Remove from heat. Gently stir the cauliflower into the cheese mixture; transfer to the prepared baking dish.
Combine panko, parsley, oil, salt and the remaining 1/4 cup Parmesan in a small bowl; sprinkle evenly over the cauliflower mixture. Bake until the mixture is bubbly and the topping is crispy and golden brown, about 20 minutes. Let stand for 5 minutes before serving.
Antonis Achilleos
Frequently Asked Questions
Cauliflower is a low-carbcruciferous vegetable. Studies have shown that cruciferous veggies have many health benefits, including lowering the risk of heart disease and cancer, and possibly protecting against diseases such as Parkinson’s and Alzheimer’s.
Yes, you can use frozen cauliflower florets instead of fresh. Frozen cauliflower florets are blanched before freezing, so you may need to reduce the cooking time to prevent them from getting too mushy. Steam frozen cauliflower florets until just tender.
Yes, this recipe would be equally delicious with broccoli! Or, you can try our similar recipe forSmoky Gouda-Sauced Broccoli.
If you don’t have whole milk, you can use 2% milk instead. The gratin will be slightly less creamy, but it won’t affect the flavor.
Yes, you can prepare the recipe through Step 3. Allow to cool completely, cover and refrigerate for up to 2 days. Let stand at room temperature while the oven preheats, then continue to Step 4.
If your cauliflower gratin is watery, you might have overcooked the cauliflower florets in the steamer. Make sure that they’re steamed until just tender. After steaming, drain the cauliflower well before stirring it into the cheese mixture.
If your cheese sauce separated, you might have left it on the heat for too long or cooked it over high heat. High heat will cause the cheese sauce to separate. After adding the cream cheese and Parmesan cheese, whisk it over low heat until the cheese is melted and the mixture is smooth, then remove it from the heat.
Originally appeared: EatingWell.com, July 2023
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Nutrition Facts(per serving)232Calories12gFat23gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
