An unsung hero of the holiday table, cauliflower can be a creamy substitute for potatoes au gratin. Try this cauliflower dish, rich with gruyere, butter, and breadcrumbs, to add interest to your sides.
- 1 pound head of cauliflower, cut into large florets (about 4 ½ cups)
- 4 Tablespoons Challenge Dairy Butter
- 2 Tablespoons all-purpose flour
- 1 ½ cups milk
- ¾ teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon freshly ground black pepper
- 1 cup gruyere, grated and divided (can substitute sharp cheddar or gouda)
- ¼ cup bread crumbs
1Preheat the over to 400º F.
2Bring a large pot of salted water to boil. Add the cauliflower and cook for 5 minutes. Drain well.
3Melt the butter in a saucepan over medium heat. Once melted, add in 2 Tablespoons of flour and whisk, stirring constantly, until it just begins to brown, about 1 minute.
4Whisk in the milk, salt, garlic and onion powder and pepper until smooth. Once mixture begins to boil, stir constantly for 1 minute.
5Remove the sauce from the heat and mix in half of the cheese until smooth.
6Spread ⅓ of the sauce on the bottom of an 8 by 8 by 2-inch baking dish. Place the drained cauliflower into the dish and then pour the remaining sauce on top.
7Sprinkle with the remaining cheese and top with bread crumbs.
8Bake for 20 to 25 minutes until the top is golden brown and bubbly. Serve hot.