The Sage is here to help.
Feel like you could be eating better? Not sure what to change or where to look? The Sage makes it easy for you to discover the wide, wonderful world of balanced, healthy, bangin' food.
Mashed Cauliflower Gratin
Preparation Time: 10 minutes
Cooking Time: approximately 20-25 minutes
Serving Size: ½ cup - Makes about 8
½ Slice on The Slice Plan
3 pounds cauliflower, cut into large florets (about 1 head)
4 TB unsalted butter, cut into squares
3 TB all-purpose flour
2 cups 2% or whole milk
¾ cup Gruyere cheese, shredded or grated (you may also use Swiss)
1 tsp Kosher salt
½ tsp black pepper
¼ tsp nutmeg
as needed olive oil
½ cup breadcrumbs, unseasoned or Italian-style
¼ cup parmesan cheese, grated
Preheat oven to 375 degrees. Heat a large pot of water to boiling. Add cauliflower and cook until soft, about 8-10 minutes. Drain and mash using a hand masher, rice mill, or hand mixer until the cauliflower resembles mashed potatoes.
Meanwhile, melt butter in large saucepan. Add flour and mix well to make a roux. Once cooked long enough to look like wet sand (approximately 3-5 minutes), add milk. Stir until thickened. Add gruyere/swiss cheese, remove from heat, and mix well to combine. Season with salt, pepper, and nutmeg.
Combine the mashed cauliflower with the thickened cheese sauce. Mix well. Transfer to a 9x9 baking dish coated with olive oil (or baking pan to achieve desired thickness at completion).
Combine breadcrumbs and parmesan cheese. Sprinkle on top mixture generously. Bake 10-15 minutes or until breadcrumbs are golden brown.
Turn-Out & Storage
Remove from oven and serve hot. Perfect as a chilly weather side dish! This item can be prepared ahead of time, stored under refrigeration, and then baked before serving.
This can be stored for up to 3 days under refrigeration. It can also be frozen in an air-tight container for up to 3 months.