Description
This cheesy, bubbling classic cauliflower au gratin focuses on vibrant flavors and a creamy, satisfying texture, perfect for a wholesome side, comfort food lovers, or a show-stopping holiday dish. It transforms simple ingredients into a comforting family dinner.
Ingredients
Scale
- 1.2 kg (1 large head) cauliflower, cut into bite-sized florets
- 75 g (5 tbsp) unsalted butter, divided
- 60 g (0.5 cup) all-purpose flour
- 700 ml (3 cups) whole milk
- 240 g (2 cups) shredded white cheddar cheese (microbial rennet), divided
- 60 g (1 cup) panko breadcrumbs
- 2.5 ml (0.5 tsp) garlic powder
- 1.25 ml (0.25 tsp) ground nutmeg
- 5 ml (1 tsp) fine sea salt
- 2.5 ml (0.5 tsp) black pepper
- 15 ml (1 tbsp) za’atar, divided
- 10 ml (2 tsp) ground sumac
- 30 g (0.25 cup) pine nuts
- 15 ml (1 tbsp) fresh mint leaves, thinly sliced (chiffonade)
- 15 ml (1 tbsp) date syrup
Instructions
- Prep the Cauliflower: Preheat oven to 190 C (375 F). Lightly grease a 23×33 cm (9×13 inch) baking dish with 15 g (1 tbsp) butter. Wash and chop 1.2 kg (1 large head) of cauliflower into bite-sized florets.
- Cook the Cauliflower: Steam the florets until tender-crisp, about 5-7 minutes (they should be firm enough to hold their shape). Drain well and set aside.
- Make the Cheese Sauce: In a medium saucepan, melt the remaining 60 g (4 tbsp) butter over medium heat. Whisk in 60 g (0.5 cup) all-purpose flour for 1-2 minutes to form a light roux. Gradually whisk in 700 ml (3 cups) whole milk, bringing to a gentle simmer and whisking frequently, until thickened to a smooth sauce consistency (about 5-7 minutes). Remove from heat. Stir in 2.5 ml (0.5 tsp) garlic powder, 1.25 ml (0.25 tsp) ground nutmeg, 5 ml (1 tsp) fine sea salt, and 2.5 ml (0.5 tsp) black pepper. Add 180 g (1.5 cups) of the shredded white cheddar cheese, stirring until completely melted and smooth.
- Combine & Bake: In a small bowl, combine 60 g (1 cup) panko breadcrumbs with the remaining 60 g (0.5 cup) shredded white cheddar cheese and 7.5 ml (0.5 tbsp) of the za’atar. In a dry pan, toast 30 g (0.25 cup) pine nuts for 3-5 minutes until golden brown and fragrant, then set aside. Arrange the steamed cauliflower florets evenly in the prepared baking dish. Pour the cheese sauce over the cauliflower, ensuring it is well coated. Sprinkle 10 ml (2 tsp) ground sumac and the remaining 7.5 ml (0.5 tbsp) za’atar evenly over the sauce. Top the dish with the breadcrumb-cheese mixture. Bake for 25-30 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
- Rest & Serve: Remove from oven and let the dish rest for 5-10 minutes before serving (this helps the sauce set). To serve, transfer portions and sprinkle generously with the toasted pine nuts and fresh mint chiffonade. Finish with a delicate zig-zag drizzle of date syrup across the top for an inviting sheen and touch of sweetness.
Notes
Do not overcook the cauliflower, or the finished dish could become watery. Frozen florets work in a pinch; thaw and pat dry before steaming. Freshly shredded cheese melts best for a smooth sauce. Resting the dish after baking helps the sauce set properly.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving (about 180 g)
- Calories: 350 calories
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 55 mg
Keywords: cauliflower au gratin, cheesy, comfort food, side dish, vegetarian, easy, holiday, middle eastern twist, family meal