A fun take on the classic potato version – this cauliflower gratin is rich, cheesy, and comforting. It makes a great side, but we have definitely served this as an entrée!
|Type:||Entrée or Side Dish|
|Kitchen Time:||10 minutes active, 60 minutes oven|
K&M Garlic Parmesan Cream Sauce
K&M Lemon Pangrattato
Cauliflower (1 head)
Grated Parmesan (1/2 cup)
Gruyere Cheese (1 cup grated)
- Salt & Pepper
- Preheat oven to 425ºF.
- Cut cauliflower into 2 inch florets and toss with 1-2 Tbsp of olive oil and ½ tsp of salt and pepper. Roast for about 25 minutes until brown and just tender.
- Transfer the roasted cauliflower to a mixing bowl and stir in 1 cup garlic parmesan cream sauce and 1 cup of grated gruyere. Your cauliflower will break down into smaller pieces as you stir – that’s fine! Transfer half of this mixture to a deep baking dish and sprinkle with ¼ cup of lemon pangrattato. Add remaining cauliflower mixture, then top with ½ cup grated parmesan cheese and the rest of the pangrattato.
- Bake 30 minutes until the top is browned and the sauce is bubbling. Serve hot.