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Deeply flavorful roasted garlic and a crispy rosemary breadcrumb topping takes this creamy cauliflower au gratin to the next level!
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Roasted Garlic Cauliflower Au Gratin

Deeply flavorful roasted garlic and a crispy rosemary breadcrumb topping takes this creamy cauliflower au gratin to the next level!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 243kcal

Ingredients

  • 1 medium head garlic
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 large head cauliflower, cut into 1-inch florets
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 2 cups 2% or skim milk
  • 2 tablespoons heavy whipping cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon minced fresh rosemary

Instructions

  • Preheat oven to 400F and lightly grease a large sheet pan. Slice about 1/2-inch off the top of garlic. Arrange garlic in the center of a tin foil rectangle, drizzle with olive oil, and season with salt and pepper. Fold edges of foil over garlic and tightly seal to form a packet.
  • Place foil packet on prepared large sheet pan and roast at 400F 35 minutes. Push foil packet to the edge of pan and arrange cauliflower on remainder of sheet pan. Season cauliflower with salt and pepper to taste.
  • Roast cauliflower alongside roasted garlic 15-20 minutes until cauliflower is crisp-tender. Allow roasted garlic to cool slightly, then remove from foil and skins and finely mash into a paste. Keep oven on and set aside.
  • In a medium saucepan over medium heat, melt butter. Whisk in flour and let cook 2-3 minutes until golden brown. Slowly drizzle in milk and cream, whisking constantly until smooth and incorporated.
  • Cook sauce over medium heat, stirring occasionally until sauce is bubbly and thickened. Remove from heat and add cheese and mashed roasted garlic, stirring until cheese is melted.
  • Fold roasted cauliflower into sauce and season with salt and pepper to taste. Scrape mixture into a greased 9x13 baking dish and top with panko breadcrumbs and rosemary.
  • Bake cauliflower at 400F 20-25 minutes until bubbly. Optionally, broil 2-3 minutes on high to brown breadcrumbs. Serve au gratin warm and enjoy!

Notes

Storing Instructions
Gratin is best if served immediately after assembly. See blog post for make ahead tips.

Nutrition

Serving: 4 oz gratin | Calories: 243kcal | Carbohydrates: 18.8g | Protein: 9.6g | Fat: 15.8g | Saturated Fat: 8.7g | Cholesterol: 41mg | Sodium: 236mg | Potassium: 502mg | Fiber: 4g | Sugar: 7.2g | Calcium: 228mg | Iron: 1mg