It’s a hectic Monday but I still wanted to share this recipe. I love the combination of cheddar and cauliflower together, so the addition of roasted garlic takes the whole dish to a new level. I can’t wait to make this dish for a fall dinner. It’s rich (with not being too rich), creamy, and super delicious. If you don’t want to take the time and wait for the roasted garlic, mince a clove or two of garlic and saute it in the butter when making the bechamel. Different flavor but still delicious.
Roasted Garlic and Cheddar Cauliflower Gratin
Prep time
Cook time
Total time
Author: Erin Alderson
Recipe type: Side Dish
Serves: 3-4
Ingredients
- 1 head of garlic
- 1 small head of cauliflower
- 2 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon whole wheat pastry flour
- ½ cup milk
- ¾ cup grated cheddar
- ½ teaspoon salt
- 2 slices whole wheat bread, toasted
- 1 tablespoon olive oil
- ¼ cup grated parmesan
Instructions
- Preheat oven to 400˚. Cut off top of garlic head and drizzle 1 tablespoon of olive oil over cloves. Wrap top of head with foil and place in oven and roast until cloves are soft, 30-40 minutes. Remove and let cool slightly.
- Cut cauliflower into 1″ pieces. Combine roughly 3-4 cups of cauliflower with 1 tablespoon of olive oil in a casserole dish. Roast in oven for 15 to 20 minutes or until cauliflower begins to brown. Remove and set aside.
- In a sauce pan, add 1 tablespoon butter and squeeze out 4-5 cloves of roasted garlic. Mash garlic as butter melts. Add flour and let cook over medium-low heat for one minute. Whisk in milk and cook until bechamel has thickened. Remove from heat and melt in cheddar. Pour over roasted cauliflower.
- Combine toast, olive oil, and parmesan in a food processor, pulsing until mixture resembles course bread crumbs. Sprinkle on top of cheese/cauliflower.
- Bake for 20-25 minutes- cheese should be bubbling.
