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Cauliflower Au Gratin Recipe

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★★★★★

4.7 from 75 reviews

This Cauliflower Au Gratin is a comforting and creamy baked vegetable dish featuring roasted cauliflower and broccoli florets smothered in a smooth white cheddar cheese sauce, topped with a crunchy, flavorful cracker crumb topping. Perfect as a hearty side or a vegetarian main, this recipe blends roasting and baking techniques for maximum flavor and texture.

Ingredients

Scale

Vegetables

  • 1 small head broccoli, cut into florets
  • 1 small head cauliflower, cut into florets

Cheese Sauce

  • 4 tablespoons unsalted butter
  • 1 small onion, chopped
  • 2 large cloves garlic, minced
  • 1/4 cup flour
  • 1 1/2 cups milk
  • 3/4 cup low sodium chicken broth
  • 2 1/4 cups shredded white cheddar cheese
  • Pinch of nutmeg
  • Salt and pepper to taste

Crumb Topping

  • 20 Ritz crackers
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 3 tablespoons melted butter

Instructions

  1. Preheat and Roast Vegetables: Preheat your oven to 400°F (200°C) and lightly grease a large baking dish with nonstick baking spray. Place the broccoli and cauliflower florets in the dish and bake for 15 minutes, or until they are just lightly browned. This step helps to develop flavor by roasting instead of steaming.
  2. Prepare the Cheese Sauce: While the vegetables roast, melt the butter in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds. Gradually whisk in the flour and cook for 90 seconds while whisking continuously to eliminate raw flour taste. Slowly add the milk and chicken broth alternately, whisking constantly to create a smooth mixture. Reduce heat to low, then add the shredded cheddar cheese a handful at a time, whisking until fully melted and the sauce is creamy. Season with nutmeg, salt, and pepper to taste.
  3. Make the Crumb Topping: In a food processor, pulse the Ritz crackers until finely crushed. Add the dried oregano, onion powder, and melted butter, then pulse a few times until well combined and crumbly.
  4. Assemble and Bake: Pour the smooth cheese sauce evenly over the roasted broccoli and cauliflower in the baking dish. Sprinkle the cracker crumb topping evenly on top of the cheese layer. Place the casserole back into the oven and bake for 25 to 30 minutes, or until the topping is light golden brown and crispy.

Notes

  • This recipe is flexible: use all cauliflower, all broccoli, or any mix you prefer.
  • Dry the cut florets thoroughly to prevent steaming and ensure proper roasting.
  • Use nonstick spray to grease the baking dish for easy cleanup.
  • Load the casserole dish onto the middle rack of a preheated oven for even baking.
  • Quality cheddar cheese greatly enhances flavor – choosing a good one is worth it.
  • If you don’t have Ritz crackers, substitute with fresh ground croutons or bread crumbs.
  • For extra flavor, sprinkle some reserved cheddar cheese on top of the crushed cracker topping before baking.
  • Try alternate cheeses like Gouda, Gruyere, or Monterey Jack for different flavor profiles.
  • Cooking this dish is a fun and relaxing way to experiment with vegetables and cheese.

Keywords: Cauliflower au gratin, cauliflower recipe, broccoli cauliflower gratin, cheesy vegetable bake, baked cauliflower, vegetarian side dish, comfort food, creamy cheese sauce, cracker topping

Find it online: https://mixitwitjoe.com/cauliflower-au-gratin-recipe/