Chef Boy I Be Illinois Easy Cauliflower Gratin

Elevate your comfort food game with 'Chef Boy I Be Illinois Easy Cauliflower Gratin'—a creamy, cheesy, golden-baked masterpiece that’s as indulgent as it is simple to prepare. Made with tender, perfectly cooked cauliflower florets drenched in a rich, velvety sauce of sharp cheddar and Parmesan cheese, this dish is topped with crispy panko breadcrumbs for irresistible texture in every bite. With just 15 minutes of prep time and a handful of staple ingredients like whole milk, heavy cream, and a dash of paprika, this cauliflower gratin is the ultimate crowd-pleaser. Whether served as a standout side dish or a luscious vegetarian main course, it’s the perfect addition to any holiday table or cozy family dinner. Plus, the fresh parsley garnish adds a pop of color and flavor, making this dish as visually stunning as it is delicious.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 large head cauliflower
• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1.5 cups sharp cheddar cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 teaspoons paprika
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray and set aside.

Step 2

Cut the cauliflower into bite-size florets. Bring a large pot of salted water to a boil and cook the cauliflower for 5 minutes until slightly tender. Drain and set aside.

Step 3

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes to cook off the raw flour taste.

Step 4

Gradually pour in the milk and heavy cream while whisking to create a smooth sauce. Continue to cook and whisk for 3-4 minutes until the mixture thickens.

Step 5

Remove the saucepan from heat and stir in 1 cup of shredded sharp cheddar cheese and 0.5 cup of grated Parmesan cheese. Season the cheese sauce with garlic powder, salt, black pepper, and paprika. Stir until the cheese is fully melted and the sauce is smooth.

Step 6

Spread the cooked cauliflower florets evenly in the prepared baking dish. Pour the cheese sauce over the top, ensuring the cauliflower is well coated.

Step 7

In a small bowl, combine the panko breadcrumbs with the remaining 0.5 cup of Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the top of the gratin.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.

Step 9

Remove the cauliflower gratin from the oven and let it cool for 5 minutes. Garnish with fresh parsley before serving.

Step 10

Serve warm as a main dish or as a decadent side to your favorite proteins.

Nutrition Facts

Serving size	(1917.1g)

Amount per serving	% Daily Value*
Calories	2988.7

Total Fat 226.2g	0%
Saturated Fat 138.2g	0%
Polyunsaturated Fat 0.8g
Cholesterol 682.6mg	0%
Sodium 6632.1mg	0%
Total Carbohydrate 130.0g	0%
Dietary Fiber 20.2g	0%
Total Sugars 43.1g
Protein 116.6g	0%

Vitamin D 250.7IU	0%
Calcium 2912.9mg	0%
Iron 8.7mg	0%
Potassium 3508.7mg	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: 67.4%

Protein: 15.4%

Carbs: 17.2%