Cheese and Cauliflower Gratin
Cheese and cauliflower gratin is a tasty substitute for mashed potatoes. It is garlicky, buttery, cheesy, and the crispy breadcrumb topping adds a yummy crunchy texture.
Servings 6 people
For the cauliflower:
- 1 large head of cauliflower broken into florets
- 3/4 cups shredded Parmesan cheese
- 1/2 cup shredded Colby-Monterey Jack cheese
- 3 tablespoons unsalted butter cubed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Montreal steak seasoning
- 1/4 teaspoon thyme leaves chopped
- Salt and pepper to taste
For the breadcrumb topping:
- 1 cup Italian-style panko (Japanese) bread crumbs
- 1/4 cup unsalted butter melted
Fill a large stockpot about 1/4 the way with water. Bring to a boil over high heat
Place cauliflower florets in a large steam basket over the pot. Cover. Reduce heat to medium. Steam cauliflower until very tender, about 20 minutes.
Preheat oven to 350 degrees.
Transfer cauliflower to a large bowl. Mash with a potato masher, or process through a foodmill using the blade with the largest opening.
Stir in the cheeses, butter, garlic powder, salt and pepper to taste. Pour cauliflower into a greased 8 x 8 x 2-inch greased casserole dish.
Combine breadcrumbs and melted butter. Season with salt and pepper to taste. Spread over the top of mashed cauliflower.
Bake uncovered for 40-50 minutes until cheeses are melted and topping is golden brown.
Calories: 363kcal | Carbohydrates: 11g | Protein: 14g | Fat: 27g | Saturated Fat: 12g | Monounsaturated Fat: 2g | Cholesterol: 82mg | Sodium: 674mg | Potassium: 250mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1010IU | Vitamin C: 44mg | Calcium: 2592mg | Iron: 0.6mg