This Creamy Cauliflower Gratin is a wonderful and healthier substitute to the starchy potato gratin without sacrificing flavor! It will be perfect served up at your next Sunday dinner!
I’m not sure I’ve talked to you about one of my major food loves. I know I’ve talked about coconut. And I’ve probably talked a bit about wine and coffee. But potatoes! Specifically cheesy potatoes! Honestly, I could eat a large quantities of funeral potatoes. Or one of my favorite dishes is a smoked gouda cheesy potato casserole. It’s to die for. The problem here is that I feel like crap after eating so many potatoes!
So I knew it was time to do something about this. How could I get this cheesy yummy flavor without feeling the heaviness of the potatoes?
Cauliflower is seriously becoming a magical vegetable these days on the internet isn’t it? I’ve seen cauliflower pizza crust, cauliflower mashed “potatoes”, cauliflower “alfredo” sauce. So I knew I was going to be using cauliflower in place of my heavenly potatoes. I just hoped they would be able to step up to the plate and satisfy my cravings for the cheesy goodness.
Let me just tell you that I ate a large portion of this cauliflower with dinner last night. It was so delicious and I didn’t want it to stop. The difference though?
I didn’t feel crappy! I actually didn’t get that stuffed feeling that I normally do with potatoes. What I mean by that is that I didn’t have to unbutton my pants this time. And I didn’t even feel the need to go put on my yoga pants after dinner.
Side note: Have you ever gone to change into yoga pants before eating just because you know you’re going to be eating a lot? Yeah, I’ve been there. Hm, not a mindset I like, that’s for sure! I need to work on that.
Anyway, so this is it. It’s a super easy side-dish to throw together, and it doesn’t take all that many ingredients. The almond milk and cauliflower cut down on the richness of the dish and will leave you feeling just fine about your cheesy-obsessions. And maybe now there will be room left for dessert!
1 head of cauliflower, cut into bite-sized pieces
3 Tablespoons butter
3 Tablespoons all-purpose flour
1 1/2 cups cheddar cheese, shredded
2 cups unsweetened plain almond milk (you could use dairy milk if you prefer)
1/4 cup bread crumbs
salt and pepper
- Preheat the oven to 400 degrees. Spray baking dish with non-stick cooking spray.
- Place bized-sized pieces of cauliflower in dish.
- Make a cheese sauce by starting with a roux. Melt 3 Tablespoons of butter in a medium-sized saucepan. Add the 3 Tablespoons of flour to the melted butter, and whisk together. Let cook on medium heat, while still whisking for about 1 minute. Very slowly, add the almond milk while whisking the mixture. Increase heat to medium high, whisking often. Heat just until the mixture STARTS to boil. As soon as it does, reduce the heat to low, whisking while the mixture thickens to a sauce. Stir in cheese until completely melted. Add salt and pepper to taste.
- Pour sauce over cauliflower. Cover with aluminum foil. Bake for 50 minutes.
- Remove foil, top with bread crumbs, and bake for another 12 minutes, or until the tops of the cauliflower are golden brown.
- Remove from oven and let sit for 10 minutes before serving.