A creamy and cheesy cauliflower gratin baked to golden perfection — the perfect comforting side dish for any meal.

Scale

1 large head of cauliflower, cut into florets

2 tablespoons butter

2 tablespoons all-purpose flour

1 ½ cups milk

½ cup heavy cream

1 cup shredded sharp cheddar cheese

½ cup grated Parmesan cheese

¼ teaspoon garlic powder

¼ teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

¼ cup breadcrumbs

1 tablespoon olive oil

1 tablespoon chopped parsley, for garnish

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1. Preheat your oven to 400°F (200°C) and lightly grease a medium baking dish.

2. Bring a pot of salted water to a boil. Add cauliflower florets and cook for 5 minutes, until just tender. Drain well.

3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until lightly golden.

4. Gradually whisk in milk and cream, stirring until smooth and thickened.

5. Remove from heat and stir in cheddar, Parmesan, garlic powder, onion powder, salt, and pepper until the sauce is creamy.

6. Gently fold the cauliflower into the sauce until fully coated.

7. Pour into the prepared baking dish.

8. In a small bowl, mix breadcrumbs with olive oil, then sprinkle over the top.

9. Bake for 25–30 minutes or until bubbly and golden brown.

10. Garnish with fresh parsley and serve warm.

Use Gruyère or Swiss cheese for a richer flavor.

Add a pinch of nutmeg to the sauce for a warm touch.

Substitute broccoli for half of the cauliflower for color and variety.