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- 1 large head of cauliflower, cut into florets - 2 cups shredded sharp cheddar cheese - 1 cup grated Parmesan cheese Cauliflower is the star of this dish. It acts as a great base and soaks up all that cheesy goodness. I love using sharp cheddar for its bold taste. It pairs well with the rich, nutty flavor of Parmesan. - 2 cups whole milk - 4 tablespoons unsalted butter - 1/4 cup all-purpose flour Whole milk makes the sauce creamy and smooth. The unsalted butter adds richness to the dish. Flour helps thicken the sauce to the perfect consistency. - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika (optional, for extra flavor) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Garlic powder and onion powder give a savory kick. Smoked paprika adds a hint of smokiness that elevates the flavor. A sprinkle of fresh parsley on top brightens the dish and adds color. First, you need to blanch the cauliflower florets. Bring a large pot of salted water to a boil. Once boiling, add the cauliflower florets and cook for about 5 minutes. This helps keep the cauliflower tender. After 5 minutes, drain the florets and set them aside. Next, it's time to make the cheese sauce. In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, add 1/4 cup of all-purpose flour to create a roux. Cook this mixture for 1-2 minutes until it turns golden. Now, slowly whisk in 2 cups of whole milk. This step is key to avoid lumps. Keep stirring for about 5-7 minutes until the sauce thickens. After that, add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, salt, pepper, and 1/2 teaspoon of smoked paprika if you like a smoky flavor. Stir in 1 1/2 cups of shredded sharp cheddar cheese and all of the grated Parmesan cheese until it melts and becomes smooth. Now, let's assemble and bake the dish. Grease a 9x13 inch baking dish. Place the blanched cauliflower florets evenly in the dish. Pour the cheese sauce over the cauliflower, making sure to cover it all. Then, sprinkle the remaining 1/2 cup of cheddar cheese on top. Preheat your oven to 375°F (190°C). Bake the dish for 25-30 minutes. You want it to be bubbly and golden brown on top. Once done, remove it from the oven and let it cool for a few minutes before serving. Enjoy! To get the best texture, start by blanching the cauliflower. This step helps soften the florets without losing their crunch. Blanch them in boiling salted water for about five minutes. After that, drain and set them aside. This keeps the cauliflower from becoming mushy when baked. Next, ensure a smooth sauce. When making the roux, cook the flour and butter until golden. Slowly whisk in the whole milk. Stir well to avoid lumps. Keep cooking until the sauce thickens. This creates a rich and creamy base for the cheese. You can boost the flavor by using different cheeses. While sharp cheddar gives a nice kick, try mixing in some mozzarella or gouda for a creamy texture. Each cheese adds a unique taste to the dish. Adjust the seasoning levels to match your taste. Don’t be shy with salt and pepper. You can also add more garlic or onion powder for extra flavor. If you like a smoky touch, include smoked paprika. Just remember to taste as you go. To make your dish look great, garnish it with fresh parsley. This adds a pop of color and a fresh taste. Just sprinkle some chopped parsley on top before serving. When serving, pair Cheesy Cauliflower Au Gratin with a crisp salad or roasted meats. This dish is a perfect side for grilled chicken or steak. It makes any meal feel special and tasty. {{image_2}} For those with special diets, you can easily adapt this cheesy cauliflower au gratin. - Gluten-free options: Replace all-purpose flour with a gluten-free blend. It works well in the roux, keeping the dish creamy. - Low-carb substitutions: Since this dish is already low in carbs, you can feel good about serving it. If you want to cut carbs even more, skip the flour. Cheese makes this dish shine, and you can mix it up. - Using mozzarella or gouda: Swap sharp cheddar with mozzarella for a milder taste. Gouda adds a nice smoky flavor that pairs well with cauliflower. - Mixing in flavored cheeses: Try adding pepper jack for some heat or blue cheese for a bold twist. These flavors give your dish a fun change. You can enhance the nutrition and flavor by adding more veggies. - Broccoli or spinach: Add blanched broccoli florets for color and crunch. Spinach blends well with the cheese sauce and adds a pop of green. - Incorporating other veggies: Try mushrooms or bell peppers for added texture. Just remember to adjust cooking times for firmer veggies. To keep Cheesy Cauliflower Au Gratin fresh, store it in an airtight container. This helps prevent it from drying out. Make sure to let it cool before sealing. In the fridge, it lasts for about three to four days. If you want to enjoy it later, consider freezing some. For freezing, use a freezer-safe container or a heavy-duty freezer bag. Portion the dish into smaller servings. This makes it easier to thaw only what you need. Label the container with the date. It will stay good for about two to three months in the freezer. To thaw, place it in the fridge overnight. If you're in a hurry, you can use the microwave. You can reheat Cheesy Cauliflower Au Gratin in the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the dish in for about 20 minutes. Cover it with foil to keep it moist. For the microwave, heat it in 1-minute intervals. Stir in between to ensure even heating. This helps get the creamy texture back. Yes, you can make this dish ahead. Prepare it fully, but skip the baking. After you make the cheese sauce and assemble everything in the dish, cover it with plastic wrap. Place it in the fridge for up to 24 hours. When you're ready to bake, just remove the wrap, let it sit for about 20 minutes at room temp, then bake. This way, you save time when serving guests or family. Yes, frozen cauliflower works well. Just keep in mind that you should not blanch it since it is already cooked. Instead, thaw the cauliflower first. You may need to cook the dish a bit longer, about 35 to 40 minutes, to ensure it heats through. For best results, drain any excess water after thawing to avoid a watery sauce. This dish pairs well with many meals. Serve it alongside roasted chicken or grilled fish for a balanced plate. It also complements a fresh salad nicely. For a heartier meal, try it with steak or pork chops. You can even enjoy it as a main dish with some crusty bread on the side. We covered everything you need to know to create a tasty Cheesy Cauliflower Au Gratin. You learned about the key ingredients like cauliflower and cheese, along with spices that add depth. I shared step-by-step instructions for making the dish, perfecting its texture, and enhancing flavors. Remember to try variations and proper storage tips to enjoy it later. Keep experimenting until you find your favorite twist on this recipe. Cooking can be fun! Enjoy your flavorful journey with this dish!

Cheesy Cauliflower Au Gratin

Indulge in a delicious Cheesy Cauliflower Au Gratin that will blow your taste buds away! This creamy and cheesy dish features tender cauliflower smothered in a rich cheese sauce made with sharp cheddar and Parmesan. Perfect as a side or a main, it's sure to become a family favorite. Follow our easy recipe and impress your loved ones at your next meal. Click to explore the full recipe and start cooking this cheesy delight today!
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Ingredients
  

1 large head of cauliflower, cut into florets

2 cups shredded sharp cheddar cheese

1 cup grated Parmesan cheese

2 cups whole milk

4 tablespoons unsalted butter

1/4 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1/2 teaspoon smoked paprika (optional, for extra flavor)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large pot, bring salted water to a boil. Add the cauliflower florets and blanch for about 5 minutes until just tender. Drain and set aside.

      In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook for 1-2 minutes until golden, creating a roux.

        Slowly whisk in the whole milk, ensuring no lumps form. Continue stirring until the mixture thickens (about 5-7 minutes).

          Add the garlic powder, onion powder, salt, pepper, and smoked paprika to the sauce. Stir in 1 1/2 cups of cheddar cheese and all the Parmesan cheese, mixing until melted and smooth.

            In a greased 9x13 inch baking dish, place the blanched cauliflower florets evenly. Pour the cheese sauce over the top, ensuring all the cauliflower is covered.

              Sprinkle the remaining cheddar cheese on top of the dish.

                Bake in the preheated oven for 25-30 minutes, until the top is bubbly and golden brown.

                  Remove from the oven and let it cool slightly before serving. Garnish with chopped parsley.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6