Cauliflower Gratin

Ingredients

• 1 large head Cauliflower
• 4 tablespoons Butter
• 3 tablespoons Gluten-free all-purpose flour blend
• 2 cups Milk
• 1/2 cup Heavy Cream
• 1 1/2 cups Gruyere cheese (shredded)
• 1/2 cup Parmesan cheese (grated)
• 1/4 teaspoon Nutmeg (freshly grated)
• 1/4 teaspoon Garlic powder
• 1/2 teaspoon Salt (or to taste)
• 1/4 teaspoon Black pepper (freshly ground, or to taste)
• 1 tablespoon Fresh thyme (chopped (optional))
• 1/4 cup Gluten-free breadcrumbs (optional topping)

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

2. 2

   Cut the cauliflower into florets. Steam or boil until tender-crisp, about 8-10 minutes. Drain well and set aside.

3. 3

   In a saucepan, melt the butter over medium heat. Whisk in the gluten-free flour and cook for 1 minute, stirring constantly.

4. 4

   Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer, stirring constantly, until the sauce thickens slightly (about 3-5 minutes).

5. 5

   Remove from heat and stir in the Gruyere cheese, Parmesan cheese, nutmeg, garlic powder, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.

6. 6

   Add the cooked cauliflower to the cheese sauce and stir gently to coat.

7. 7

   Pour the cauliflower mixture into the prepared baking dish. Sprinkle with gluten-free breadcrumbs (optional).

8. 8

   Bake for 20-25 minutes, or until golden brown and bubbly.

9. 9

   Let stand for 5-10 minutes before serving. Garnish with fresh thyme, if desired.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.