Thanksgiving dinner is traditionally starch this, starch that. I switched up your classic potatoes au gratin with this flavorful cauliflower au gratin as an alternative to another heavy dish joining the spread.
Cauliflower is fashionable in the eye of all foodies these days, and it's becoming a common replacement for typically carb-heavy meals. While many are experimenting with cauliflower pizza crust, I decided to give cauliflower a shot in au gratin. Don't be intimidated by the French name "au gratin," because it's easier than you think! It's destined to get you through the holiday season and please all au gratin and/or cheese lovers!
XO//CATH
-THE RECIPE-
1 head large cauliflower
2 cups reduced-fat milk
1 lb. Havarti cheese, shredded
1/4 Parmesan cheese, shredded
1/4 cup unsalted butter
4 Tbsp. flour
1 tsp. Dijon mustard
1/2 tsp. Italian seasoning
1/4 tsp. paprika
1 Tbsp. black pepper
1 tsp. salt
2 garlic cloves, minced
parsley for garnish
Put your phone aside and your seatbelt on, because you'll be babysitting this pot for about 10 minutes...
For the fondue... Melt butter in saucepan on low heat and add flour. Whisk until smooth and the roux appears a light brown color. Turn heat up to med-high. Slowly add milk to the mixture, continuing to whisk. Once mixture is simmering, put the garlic, Dijon mustard, and Havarti cheese in the saucepan. Whisk until smooth and cheese is melted. Add paprika, salt and pepper.
For the au gratin... Roughly chop the head of cauliflower and assemble into a 13"x 9" baking dish. Once the fondue is completely melted, pour over cauliflower in pan. Sprinkle with parsley and parmesan cheese.
Bake at 350ºF for 50 mins. Broil for about 5 mins at end of baking time for extra golden brown topping. Indulge & enjoy!