| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- 1 large head cauliflower (about 3 pounds)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups milk
- Kosher salt and freshly-ground black pepper
- 2 cup shredded Gruyere
- 1/2 cup shredded Parmesan
- 1/4 teaspoon grated nutmeg
- 1/4 cup panko (Japanese bread crumbs) or coarsely ground fresh bread crumbs
Instructions
- Preheat the oven to 350 degrees F. Spray a 1-quart casserole dish with cooking spray.
- Trim the cauliflower and cut into florets.
- Steam the cauliflower in a large pot with a little water over medium-low heat until tender. Remove the cauliflower from the pot to a towel to remove excise moisture.
- Heat the butter in a medium saucepan (2-quart) over medium heat. When the butter has melted, whisk in the flour. Cook, stirring, for 2 minutes.
- Add the milk, whisking constantly to make sure there are no lumps.
- Cook another 3 to 4 minutes, allowing the sauce to thicken. Season with salt and pepper, to taste and add the nutmeg.
- Put the cauliflower into the prepared pan. Top with half of the cheese. Pour the white sauce (bechamel) over the cheese. Top with the remaining cheese and the bread crumbs.
- Bake, uncovered for 20 to 30 minutes until golden and bubbly.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 334 |
| Total Fat | 21 g |
| Saturated Fat | 13 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 22 g |
| Cholesterol | 63 mg |
| Sodium | 780 mg |
| Serving Size | 1 of 6 servings |
| Calories | 334 |
| Total Fat | 21 g |
| Saturated Fat | 13 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 22 g |
| Cholesterol | 63 mg |
| Sodium | 780 mg |
Reviews
Delicious! I used extra sharp cheddar in place of gruyere and Old Bay seasoning in place of the nutmeg.
Great recipe. I added two leeks and sauteed them in 2T of olive oil instead of butter. Turned out great. Also cut down on the nutmeg.
DEEElicious…….I made this recipe and was out of milk so I used coconut milk, I also used white cheddar cheese and made bread crumbs with gluten free bread……awesome. I will remake with other cheeses and panko next time.
I found this dish to be very bland and flavorless. I waited for the gruyere to go on sale due to the high price -chump change for the White House, I’m sure. I have never had a cheese that I don’t like so was looking forward to trying this one for the first time. The only thing I altered from the recipe was that I roasted the califlower instead of steaming. I can’t imagine this would lessen the taste of the overall dish. Oh well……. I will not be making this again.
On a side note, the gruyere was fine but not worth the $8 -on sale. The flavor is similar to swiss but milder.
On a side note, the gruyere was fine but not worth the $8 -on sale. The flavor is similar to swiss but milder.
Tasty Tasty Tasty. My family loved this. It was not difficult to prepare and can be made ahead.
This is a great dish. I did personalize it….of course! I added a small sliced onion, 1/2 of a red and a green pepper to the steam bath. I also placed it under the broiler the last few minutes. It looked as good as it tasted!
I made this tonight to go along with Guy’s Citrus chicken and it was so yummy!! My family loved it and my husband doesn’t like cauliflower. The citrus chicken was good too! We enjoed this very much!! Thank you Food Network!!
I followed the recipe and everyone loved it. I did mix in a little broccoli as I had a few loose pieces. Very good. I think the parmesan makes it a little different.
I just made this yesterday. I made another turkey and did not want all the heavy sides you have for Thanksgiving. This wasn’t exactly light, but lighter than mac and cheese and tasted so much better. I will make this on the days I need comfort. This could be a meal for me with nothing else. This was a fun show to watch and thanks so much for giving out this recipe.
Let me tell you about what I did differently. I only used half of the amount of cheese they called for of the gruyere* amount, and I substituted a 5 cheese Italian blend for it. I used all of that on top of the cauliflower. On top of the white/Bechamel sauce I used a 3 hard cheese Italian combination on top of that instead of pure Parm, and topped it with the Panko as directed. The last couple of minutes I had to use the broiler, too.
Make sure you get as much moisture out of the cauliflower as possible, and to get it done as most people would like will require a little more steam time than “a few minutes”.
END RESULT: I really enjoy this. As good as Mac and Cheese, yet a lot healthier!!!
*I used half because I couldn’t get the whole amount into the dish…I must have had an extra large cauliflower. I also substituted the gruyere out because I’m not too fond of its flavor.