Cauliflower Gratin with Queso Cotija

Indulge in the creamy decadence of Cauliflower Gratin with Queso Cotija, a dish that combines tender cauliflower florets with a luxurious cheese sauce featuring the bold, tangy flavors of crumbled queso Cotija and Parmesan. This comforting gratin is topped with a golden, crispy panko breadcrumb crust infused with olive oil and more cheese for irresistible texture and flavor. A hint of garlic powder and nutmeg elevates the dish, while fresh parsley adds a burst of color and freshness. Perfect as a crowd-pleasing side dish or a hearty vegetarian main, this easy-to-make gratin is ready in under an hour and guaranteed to impress at any gathering. Serve it as a showstopping addition to your dinner table or holiday spread!

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 head cauliflower
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 teaspoon garlic powder
• 0.25 teaspoons nutmeg
• 1.5 cups queso Cotija, crumbled
• 0.5 cups Parmesan cheese, grated
• 0.75 cups panko breadcrumbs
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

Cut the cauliflower into bite-sized florets and steam them for about 5-7 minutes, or until tender but still firm. Drain and set aside.

Step 3

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to create a roux.

Step 4

Gradually pour in the milk while whisking constantly to prevent lumps. Cook the mixture, stirring, until it thickens into a smooth sauce, about 3-4 minutes.

Step 5

Stir in the garlic powder, nutmeg, salt, and black pepper. Add 1 cup of crumbled queso Cotija and 1/4 cup of grated Parmesan cheese, stirring until the cheeses are melted and the sauce is smooth. Remove from heat.

Step 6

Spread the steamed cauliflower florets evenly in the prepared baking dish. Pour the cheese sauce over the cauliflower, ensuring all pieces are coated.

Step 7

In a small bowl, combine the panko breadcrumbs, remaining 0.5 cups of queso Cotija, 0.25 cup of Parmesan cheese, and olive oil. Mix until the breadcrumbs are evenly coated.

Step 8

Sprinkle the breadcrumb mixture evenly over the cauliflower and cheese sauce.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese sauce is bubbling around the edges.

Step 10

Remove from the oven and allow the gratin to cool for 5 minutes. Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(1637.4g)

Amount per serving	% Daily Value*
Calories	2817.9

Total Fat 210.6g	0%
Saturated Fat 120.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 512.1mg	0%
Sodium 9533.3mg	0%
Total Carbohydrate 116.8g	0%
Dietary Fiber 15.5g	0%
Total Sugars 38.3g
Protein 142.5g	0%

Vitamin D 214.7IU	0%
Calcium 3796.4mg	0%
Iron 8.8mg	0%
Potassium 2999.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.6%

Protein: 19.4%

Carbs: 15.9%