Cauliflower and Onion Casserole
Cut down the carbs in your holiday meal with this savory, creamy casserole. Gruyére is the classic cheese for a gratin, and although it is darn good, it can be a little pricey. Feel free to use a good Swiss in lieu of the Gruyére, if you like. This recipe serves 6.
PREP TIME
15 minutes
COOK TIME
40 minutes
Ingredients
1 tablespoon olive oil
2 slices crusty bread, cut into 1/2" cubes
1/2 cup freshly grated Parmesan, divided
1 cup Gruyére cheese, shredded
7-8 cups cauliflower florets (about 1 large head)
3 tablespoons unsalted butter
3 cloves garlic, minced
1 medium yellow onion, chopped
3 tablespoons flour
2 teaspoons chopped fresh thyme leaves
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper, to taste
2 slices crusty bread, cut into 1/2" cubes
1/2 cup freshly grated Parmesan, divided
1 cup Gruyére cheese, shredded
7-8 cups cauliflower florets (about 1 large head)
3 tablespoons unsalted butter
3 cloves garlic, minced
1 medium yellow onion, chopped
3 tablespoons flour
2 teaspoons chopped fresh thyme leaves
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper, to taste
Directions
Preheat your oven to 375 F.
In a small bowl, combine olive oil, bread cubes and 1/4 cup Parmesan; set aside.
Place cauliflower in a steamer basket and set over boiling water. Cover and steam until crisp-tender, about 4-5 minutes; drain well.
Melt butter in a large skillet over medium heat. Add onion and cook until onion becomes translucent, about 5-6 minutes. Add garlic and sauté for another two minutes. Whisk in flour and thyme until lightly browned, about 1 minute. Gradually whisk in milk and heavy cream. Cook, whisking constantly, until incorporated and slightly thickened, about 4-5 minutes.Add thyme leaves, nutmeg and season with salt and pepper to taste.
Stir in cauliflower, Gruyére and remaining 1/4 cup Parmesan until the cheeses have melted, about 1-2 minutes.
Put mixture into a greased baking dish and top with breadcrumb mixture. Bake for 20-25 minutes, until casserole is golden and bubbling. Serve right away.
In a small bowl, combine olive oil, bread cubes and 1/4 cup Parmesan; set aside.
Place cauliflower in a steamer basket and set over boiling water. Cover and steam until crisp-tender, about 4-5 minutes; drain well.
Melt butter in a large skillet over medium heat. Add onion and cook until onion becomes translucent, about 5-6 minutes. Add garlic and sauté for another two minutes. Whisk in flour and thyme until lightly browned, about 1 minute. Gradually whisk in milk and heavy cream. Cook, whisking constantly, until incorporated and slightly thickened, about 4-5 minutes.Add thyme leaves, nutmeg and season with salt and pepper to taste.
Stir in cauliflower, Gruyére and remaining 1/4 cup Parmesan until the cheeses have melted, about 1-2 minutes.
Put mixture into a greased baking dish and top with breadcrumb mixture. Bake for 20-25 minutes, until casserole is golden and bubbling. Serve right away.
Looking for inspiration? Try these recipes:
Shepherd’s Pie
Mushroom, Zucchini and Chickpea Sauté
Roast Chicken with Potatoes, Carrots and Onions
