I love subbing cauliflower for potato in many recipes. It's much lighter altogether, and packed with essential vitamins. Making them au gratin is one of my new favourite ways to use them. I hope you try this rich and creamy side dish!
One of these is cheese-free here as my father doesn't eat cheese. If you're going to make the whole pound of cauliflower cheesy, use 1 cup of cheese instead of the 1/2 I used here. For the cheesy one, I sprinkled the top with shredded cheese because I enjoy it a bit crispy. If you prefer an all-over creaminess, fold the cheese into the white sauce before you bake it.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients:
Steps:
This page contains the following solutions.
Preheat oven to 450 degrees F. Break cauliflower into florets and steam in small amount of boiling water until barely tender. Drain and mash coarsely.