Cauliflower Au Gratin with a Crunchy Onion Topping

Prep Time: 25 mins | Cook Time: 45 min. | Course: Dinner | Servings: 6

Cauliflower with a cheddar gruyere sauce and a cheddar onion and bread crumb crunch lid on top.

1 head or 32 oz cauliflower florets

4 Tbsp butter

2 Tbsp flour

Salt and pepper, to taste

Nutmeg, a sprinkle

1 tsp dijon mustard

1 ½ cups milk

4 oz cream cheese

½ cup grated gruyere cheese 

2 cups shredded cheddar cheese, divided

¼ cup onion, grated

½ cup bread crumbs

Preheat oven to 375*. Place cauliflower florets in a large pot with enough water to just cover them. Bring to a boil over high heat, cooking for 5 minutes. Drain and place cauliflower in a 9” baking dish. Cook butter and flour in a large skillet, stirring over moderate heat for 2 minutes. Stir in salt, pepper, nutmeg, and dijon. Pour in the milk a little at a time while stirring. Add gruyere, cream cheese, and 1 cup of the cheddar. Pour sauce over the cauliflower. Top with the last cup of cheddar cheese, grated onion, and bread crumbs. Bake for 30 minutes. Turn the oven to broil for about 5 minutes and leave the door open, the cheesy bread crumb lid will be golden brown, and crispy.

*Homemade bread crumbs:

1-2 slices sourdough bread

1 Tbsp olive oil

1 tsp parsley, dried

Salt and pepper to taste

Tear bread into pieces and pulse in a blender until fine. Toast in a skillet with olive oil and seasonings until lightly browned.