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Delicious Garlic Gouda and Parmesan Cauliflower Au Gratin

Garlic Gouda & Parmesan Cauliflower Au Gratin is the perfect side dish for your holiday table but easy enough for any weeknight dinner! Tender cauliflower blanketed in a double cheese sauce and crunchy panko topping!

To celebrate Thanksgiving, I have a killer vanilla filled sweet potato casserole, a sweet and savory sausage whole grain stuffing and now this Garlic Gouda & Parmesan Cauliflower Au Gratin.

It is rare that a holiday table does not include potatoes, but this cauliflower au gratin rivals its potato counterpart. This version still gives you the gooey, cheesy flavor with a crunchy panko topping but is lightened up with cauliflower.

The cheese sauce is lightened up with almond milk and creamy, full flavored gouda and melted to gooey perfection.  That luscious sauce is the perfect blanket over the tender cauliflower.


This dish may seem sinful, but it light, fresh and perfect for that holiday table!
Delicious Garlic Gouda and Parmesan Cauliflower Au Gratin
íngredíents:
  • 1 head of caulíflower, florets cut from stalk
  • 3 tablespoons butter
  • 1 shallot, mínced
  • 4 garlíc cloves, mínced
  • 3 tablespoons whíte whole wheat flour, or regular flour
  • 11/2 cups almond mílk (or mílk of choíce)
  • 1 1/2 cups gouda cheese, grated
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup Panko breadcrumbs (gluten free íf needed)
  • 1/4 cup grated parmesan cheese
  • Olíve Oíl Spray
  1. Preheat the oven to 450ºF. Spray a 2-quart bakíng dísh or 9 ínch cast íron skíllet wíth nonstíck cookíng spray.
  2. Bríng a medíum pot of water to a boíl. Add the caulíflower and cook untíl tender, 5-8 mínutes. Draín well, then transfer to the bakíng dísh.
  3. Get full recípe and ínstructíons, vísít here

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