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Roasted Cauliflower Au Gratin

Roasted Cauliflower Au Gratin

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55 Min
4
Servings
18
ingredients

This excellent side dish is creamy, cheesy and is the perfect accompaniment for any occasion. Simply delicious!

 

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Ingredients

Garnish:

8 Steps to complete

  • 1
    Preheat oven to 400°F.
  • 2
    Remove stems from 1 cauliflower head and cut into bite size pieces. Run under water. Fill pot with roughly 2 inches of water, place on the stove top, and bring to a boil over high heat. Turn heat down to medium. Place cauliflower pieces in steamer basket, cover and cook for 15 minutes. Transfer the pieces to the blender along with ½ tsp. of salt. Blend till pureed. Set aside.
  • 3
    Remove stems from the remaining cauliflower and cut into bite-size florets. Toss the cauliflower with olive oil and ½ tsp. of salt. Roast on a baking sheet for about 10 minutes. After 10 minutes, flip cauliflower over and sprinkle the remaining ½ tsp. of salt, return to the oven for an additional 5 minutes. Remove from sheet tray and set aside. Turn oven up to 425°F.
  • 4
    Meanwhile, make the sauce: melt the butter in a medium saucepan over low heat. Add shallots, garlic, and sauté for 2 minutes, stirring constantly. Add 1 tablespoon of flour and whisk until fully incorporated. Repeat with the remaining flour, whisking after each addition and no lumps are present. Cook for 3 minutes.
  • 5
    Add cauliflower puree, sour cream, white pepper, hot sauce, and nutmeg. Cook over low heat for 4 minutes, stirring constantly. Return the sauce to the blender and blend for 1 minute.
  • 6
    Return the sauce to the saucepan, add sage leaves. Cook over low heat for 3 minutes, stirring constantly. Add Grated Sierra® Brand Cotija Cheese and stir for 2 minutes. Add 1 cup of Quesadilla Cheese or Oaxaca Cheese, stir. Cook for an additional minute, or until the cheese is melted. Remove sage leaves.
  • 7
    Mix in the roasted cauliflower. Add bread crumbs and toss. Fill six 2½" diameter ramekins with about ¾ cup of the cauliflower mixture. After the ramekin is filled, slightly shake the ramekin to remove any air pockets. Smooth out tops with a spoon. Top each ramekin with 2 tbsp. of Shredded Chihuahua® or Oaxaca Cheese.
  • 8
    Place the ramekins on a sheet tray, place sheet tray in the oven for 15 min or until the cheese caramelizes. Once ramekins come out of oven, let cool for about 5 min. Top each ramekin with a tsp. of chopped chives. Enjoy!
Preheat oven to 400°F.; Remove stems from 1 cauliflower head and cut into bite size pieces. Run under water. Fill pot with roughly 2 inches of water, place on the stove top, and bring to a boil over high heat. Turn heat down to medium. Place cauliflower pieces in steamer basket, cover and cook for 15 minutes. Transfer the pieces to the blender along with ½ tsp. of salt. Blend till pureed. Set aside.; Remove stems from the remaining cauliflower and cut into bite-size florets. Toss the cauliflower with olive oil and ½ tsp. of salt. Roast on a baking sheet for about 10 minutes. After 10 minutes, flip cauliflower over and sprinkle the remaining ½ tsp. of salt, return to the oven for an additional 5 minutes. Remove from sheet tray and set aside. Turn oven up to 425°F.; Meanwhile, make the sauce: melt the butter in a medium saucepan over low heat. Add shallots, garlic, and sauté for 2 minutes, stirring constantly. Add 1 tablespoon of flour and whisk until fully incorporated. Repeat with the remaining flour, whisking after each addition and no lumps are present. Cook for 3 minutes.; Add cauliflower puree, sour cream, white pepper, hot sauce, and nutmeg. Cook over low heat for 4 minutes, stirring constantly. Return the sauce to the blender and blend for 1 minute.; Return the sauce to the saucepan, add sage leaves. Cook over low heat for 3 minutes, stirring constantly. Add Grated Sierra® Brand Cotija Cheese and stir for 2 minutes. Add 1 cup of Quesadilla Cheese or Oaxaca Cheese, stir. Cook for an additional minute, or until the cheese is melted. Remove sage leaves.; Mix in the roasted cauliflower. Add bread crumbs and toss. Fill six 2½" diameter ramekins with about ¾ cup of the cauliflower mixture. After the ramekin is filled, slightly shake the ramekin to remove any air pockets. Smooth out tops with a spoon. Top each ramekin with 2 tbsp. of Shredded Chihuahua® or Oaxaca Cheese.; Place the ramekins on a sheet tray, place sheet tray in the oven for 15 min or until the cheese caramelizes. Once ramekins come out of oven, let cool for about 5 min. Top each ramekin with a tsp. of chopped chives. Enjoy!

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