Unlike the Scalloped potatoes, the Cauliflower au gratin isn’t called by any other name. It is ‘au gratin’ meaning ‘the gratin’. A gratin is a way of baking dishes in a casserole with a topping of cheese and/or breadcrumbs with butter, baking them in the oven until the top is brown and crunchy. I have gone one better – why choose between cheese or breadcrumbs? – I have added all of that, the cheese with breadcrumbs and butter. The top forms a nice golden brown crust with lots of flavor in it from the cheese. Parmesan is a good choice in that as it has that umami flavor while its dry and grated texture helps it mix well with the breadcrumbs. The salt in parmesan balances the sweetness of butter and adds flavor to neutral-tasting breadcrumbs. Underneath are the cauliflower florets in a creamy and cheesy sauce made of milk and gruyere cheese. Onion and spices give it that delicious mix of aroma and flavor that makes the cream sauce worth spooning. Add a pinch of nutmeg for warmth and a slight sweetness—a little goes a long way without overpowering the sauce. The crisp golden brown crust on top is made with a mix of parmesan, panko breadcrumbs (best for crisp layers on top when baked), and butter. You can garnish with chopped parsley. The prep involves (Step 1) chopping the cauliflower and then frying them lightly in butter so they turn a golden brown on the edges. Put the florets in the preheated oven to bake them for a good 20 minutes so they cook and are just tender. While the florets bake in the oven, we continue with Steps 2- 6 as below:
Cauliflower Potato Soup Low Carb Cauliflower Rice Healthy Taco Salad with Cauliflower – Low Carb Instant Pot Cauliflower Soup Parmesan Cauliflower Fritters (Low carb, Keto) Creamy Cauliflower Curry (Vegan)
