Easy Cauliflower Gratin with creamy cheesey sauce topped with panko breadcrumbs, baked to perfection as a delectable side dish.
The main dish for most holiday meals are often more or less predetermined by the said holiday. For Thanksgiving, a Roast Turkey is a must for the main dish. You would expect either a Rib Eye Roast or Baked Ham for Christmas. Occasionally, someone may even prepare a Roast Leg of Lamb. These are the popular main dishes that everyone expects.
On the other hand, side dishes can vary quite a bit. Some may even say the side dishes are the ones that make the holiday table memorable. The possibilities are endless and you can prepare a variety of dishes to please everyone’s palate. Each year, I try to introduce a new side dish to the family. While this side dish is not exactly new to us, it is one that we enjoy and I have yet to share on this blog. So, here it is today.
If you are tired of Green Bean Casserole for Thanksgiving, try this Cauliflower Gratin instead. It has a creamy cheesey sauce that will go well with your Roast Turkey. Most of the ingredients are pantry and refrigerator staples. Cauliflower is available year round and almost never ever sell out, while green beans can sometimes run out on you.
Similar Tools Used in Making This Cauliflower Gratin
This post contains affiliate links. Please read my disclosure policy here.
Babcia’s Garden Polish Pottery Medium Round Baker with Handles
Forget Me Not Polish Pottery Medium Round Baker with Handles
Blue Rose Polish Pottery Savannah Small Round Baker with Handles
Le Creuset Silicone Craft Series Spatula Spoon, 11 3/8″ x 2 1/8″, Marseille
- Bring a medium pot of water to a boil. Add ½ teaspoon salt. Cook cauliflower in salted water for 3 minutes. Drain into a metal strainer and transfer to a 9-inch casserole dish.
- Preheat oven to 375°F/190°C.
- Melt butter in a medium saucepan. Add all-purpose flour and stir for about 3 minutes.
- Pour in milk, stirring constantly. When milk comes to a boil, add remaining ½ teaspoon salt, ground pepper, and ground nutmeg.
- Also add ½ cup (56g) shredded cheddar cheese. Stir until cheese is melted and sauce is thick and bubbly.
- Pour sauce over cooked cauliflower. Sprinkle with remaining ½ cup (56g) shredded cheese and panko bread crumbs.
- Transfer casserole to the oven and bake for 15 minutes. Remove casserole from oven and sprinkle with parmesan cheese. Return casserole to oven and continue to baked for another 15 minutes or until top is golden brown.
- Remove and immediately.
I hope you will give this tasty side dish a try. If not, listed below are the Thankgiving classics. Do check them out.
Don’t forget the stuffing or dressing.