Servings
6
Total Cook Time
25MIN
Ingredients
Make this for an impressive side to any meal or for a meatless main dish. I use Cache Valley Creamery Swiss cheese as well as their shredded Parmesan in this recipe.
- 1 small head cauliflower, cut into florets (about 6 cups)
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ½ cup milk
- ¾ teaspoon salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon ground nutmeg, optional
- ¾ cup grated Cache Valley Creamery Swiss cheese, divided
- ¼ cup shredded Cache Valley Creamery Parmesan, more or less to taste
- 2 sprigs fresh thyme for garnish and to serve, optional
Steps
- Preheat oven to 425F degrees.
- Place cauliflower florets in a microwave-safe bowl and cover with a wet paper towel. Microwave on high for about four minutes, until barely tender.
- Place the cauliflower in a single layer into an 8 x 8-inch baking dish.
- In a small saucepan over medium heat, melt the butter. Add the flour and whisk until it makes a bubbly paste, about 20 seconds.
- Gradually add the milk and stir until the sauce becomes thick and creamy, about 2 minutes.
- Remove from heat and add salt, pepper, nutmeg, and ½ cup of the Cache Valley Creamery Swiss cheese. Stir until the cheese is fully melted.
- Spoon the sauce over the cauliflower florets, and sprinkle the remaining ¼ cup Swiss cheese as well as the ¼ cup of Cache Valley Creamery Parmesan.
- Bake for about 15 minutes, until the cheese sauce is soft and slightly golden in spots.
- Serve with extra Cache Valley Creamery Parmesan on top and some fresh thyme leaves.
Notes
Other Cache Valley Creamery cheese that is delicious in this recipe are sharp cheddar and Monterey Jack.
You can also use a combination of cauliflower and broccoli for a colorful gratin.
Sage is another herb that works well to sprinkle over the gratin before serving.
Recipe Author: Sally Humeniuk Good Dinner Mom
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