Hold your horses guys - this Cheesy and Crispy Cauliflower Gratin is coming through and officially going on the Thanksgiving day menu!
I've done a handful of cauliflower recipes in the past that have graced my Thanksgiving table and they've always been amazing but I never thought they were worthy of Thanksgiving. THAT ENDS TODAY FRIENDS. This Cheesy Cauliflower Gratin is the perfect addition to your spread. A few reasons why:
- 1: this is made in 1 pot! Brilliant + less dishes
- It's basically like a mac and cheese but without the pasta. Don't get me wrong - I live for a mac and cheese on my Thanksgiving table, but some people are anti. This is an excellent sub
- There is brie! So if you buy a lot of brie for cheese boards in the coming weeks, save some for this!
So do yourself a favorite - add this to your agenda and you will NOT be disappointed!
If you liked this Cauliflower Gratin then here are a few more fall themed cauliflower ideas:
- Cheesy Cauliflower Soup
- Parmesan Roasted Cauliflower
- Cauliflower Alfredo Pasta
- Roasted Cauliflower with Tahini
PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
And if you need more Thanksgiving Ideas check out this roundup of 80+ Thanksgiving Recipes and Ideas
Cheesy Cauliflower Gratin
Ingredients
- 2 cups whole milk
- 3 bay leaves
- 2 sprigs thyme, plus more to finish
- 4 cloves garlic, chopped
- 2 ounces unsalted butter
- ¼ cup all purpose flour
- 4 ounces brie, rind removed
- ½ teaspoon freshly grated nutmeg
- 2-3 pounds cauliflower, cut into florets
- Kosher salt and freshly cracked black pepper to taste
- ½ cup Panko bread crumbs
- ½ cup grated parmesan cheese
Instructions
- Preheat oven to 400 F.
- In a medium oven proof saucepan, simmer the milk, bay leaves, thyme and garlic over medium heat for about 15 minutes. After 15 minutes, remove from heat and remove the bay leaves and thyme with tongs.
- In a large saute pan, melt the butter over medium high heat. Once melted, whisk in the flour to make a roux. Slowly pour in the milk, whisking until evenly incorporated and starting to thicken. Add chunks of the brie and nutmeg, and continue stirring until the brie is melted. Carefully nestle in the cauliflower florets and stir to coat. Season with salt and pepper, transfer the entire pan into the oven and bake for 30-40 minutes. After 20 minutes, top with the bread crumbs and parmesan cheese, place back into the oven and continue baking until bubbly and the cauliflower is tender. Serve immediately.
Notes
- 1: this is made in 1 pot! Brilliant + less dishes
- It's basically like a mac and cheese but without the pasta. Don't get me wrong - I live for a mac and cheese on my Thanksgiving table, but some people are anti. This is an excellent sub
- There is brie! So if you buy a lot of brie for cheese boards in the coming weeks, save some for this!
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
This was incredible! The cheese sauce made with Brie was so delicious. I will definitely be making again when I’m asked to bring a side dish. Thanks for the amazing reipe!
Can I make part of it ahead? Stop before baking or bake and reheat at in laws?
Stop before baking and bake at in-laws!
Freaking delicious! I substituted Port Salut cheese for Brie since I had it on hand. Thanks Gaby!!!
Delicious!!!!! Everyone loved it...was a crowd pleaser!
Absolutely making it again!
My daughter in law made this and it was fantastic!!! The times for “prep” and “cook” don’t add up 15 min for the milk, make the roux, bake for 40 min does not add up to 30 min cook time. Give yourself more time.
So the cauliflower is not boil or precooked what so ever in the recipe? Don’t want to mess it up cheese is not cheap
that is correct. the cauliflower bakes in that 30-40 minute time frame in the oven