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Irresistible Cauliflower Gratin Recipe with Sharp Cheddar and Crispy Panko for Easy Holiday Sides

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A cozy and indulgent cauliflower gratin featuring sharp cheddar cheese and a crispy panko topping, perfect for holiday sides or weeknight dinners.

Ingredients

Scale
  • 1 large head cauliflower, cut into bite-size florets
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup panko breadcrumbs
  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and freshly cracked black pepper, to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Grease your baking dish lightly with butter or non-stick spray.
  2. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes until just tender but not mushy. Drain well in a colander and set aside.
  3. In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
  4. Whisk in the flour and cook, stirring constantly, for 1-2 minutes to create a roux.
  5. Slowly whisk in the warm milk, keep whisking to avoid lumps. Bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.
  6. Remove from heat and stir in Dijon mustard, nutmeg, salt, and pepper to taste. Fold in 1 ½ cups of shredded sharp cheddar until melted and smooth.
  7. Transfer cauliflower to the prepared baking dish. Pour the cheese sauce evenly over the top and gently toss to coat all the florets.
  8. In a small skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the panko breadcrumbs and cook, stirring frequently, until golden brown and fragrant, about 3-4 minutes.
  9. Remove from heat and stir in the remaining ½ cup shredded cheddar.
  10. Sprinkle the cheesy panko topping evenly over the cauliflower mixture.
  11. Bake uncovered for 20-25 minutes, until the top is golden and bubbly and the cheese sauce is thick and creamy.
  12. Let the gratin rest for 5-10 minutes before serving.

Notes

If the topping browns too quickly, tent loosely with foil halfway through baking. If the sauce is too thick before baking, add a splash of milk to loosen it. Use freshly shredded sharp cheddar for best melting and flavor. For a nuttier crust, brown the panko in butter before topping. Leftovers reheat best in the oven to maintain crispiness.

Nutrition

Keywords: cauliflower gratin, sharp cheddar, panko, holiday side dish, easy gratin, cheesy cauliflower, crispy topping

Find it online: https://tempotaste.com/irresistible-cauliflower-gratin-recipe-with-sharp-cheddar-and-crispy-panko-for-easy-holiday-sides/