Cauliflower Cheddar Gratin
Cauliflower serves as a unique, more nutritious stand-in for potatoes in this gratin recipe that’s spruced up with fresh thyme and nutmeg.
- 7 tablespoons unsalted butter divided use
- 4 slices gluten-free whole grain bread
- 1 cup diced yellow onion
- 4 garlic cloves finely chopped
- ¼ cup gluten-free all-purpose flour blend see note at end of recipe
- 4 cups half-and-half
- 2 tablespoons finely chopped fresh thyme
- ½ teaspoon freshly grated nutmeg
- 2 medium cauliflower heads cored and cut into bite-size florets
- 2 cups grated sharp cheddar cheese
- Sea salt and black pepper to taste
Preheat the oven to 350ºF. Grease a 9×13-inch baking dish with 1 tablespoon of butter.
Chop the bread well until it resembles coarse crumbs. Place in a medium bowl. Melt 2 tablespoons of butter in a large skillet or sauté pan. Pour the melted butter over the breadcrumbs and toss to coat. Set aside.
Melt the remaining 4 tablespoons of butter in the skillet or sauté pan over medium heat. Add the onion and garlic. Cook, stirring often, until the onion is soft and translucent but not browned, 2-3 minutes. Add the flour and stir for 1 minute. Whisk in the half-and-half, thyme, and nutmeg. Stir in the cauliflower. Increase the heat to medium-high and bring to a rapid simmer. Reduce heat to low and simmer, stirring occasionally until the sauce thickens, 4-6 minutes. Remove from heat and stir in the cheese until melted. Season to taste with salt and pepper.
Transfer the cauliflower mixture to the greased baking dish. Sprinkle the breadcrumbs on top. Cover and bake for 20 minutes. Remove the cover and bake for another 15 minutes, or until the top is golden brown. Let rest for at least 10 minutes before serving.
The gluten-free flour blend can be replaced with 2 tablespoons brown rice flour and 2 tablespoons tapioca starch.
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