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Pioneer Woman Creamy Cauliflower Au Gratin

Pioneer Woman Creamy Cauliflower Au Gratin

Creamy Cauliflower Au Gratin - New cauliflower with a velvety cheese sauce and on your table in a matter of seconds! How much flavor might you at any point stuff into a vegetable? This huge seasoned meal will have everybody scratching their plates!
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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4

Ingredients

  • 1 t extra virgin olive oil
  • 1 medium head cauliflower, broken into florets
  • 2 t butter
  • 2 t all-purpose flour
  • 1 c milk
  • ¼ c heavy cream
  • 1½ c fontina cheese, shredded
  • ½ c parmesan cheese, shredded
  • ½ c fresh Italian leaf parsley, chopped
  • salt and black pepper, to taste

Instructions

  • Preheat the oven to 400 degrees F and grease alarge casserole dish with olive oil.
  • Bring a large pot of salted water to a boil.Par-boil the cauliflower for 3 minutes. Drain and return to the warm pot to letthe steam dry some of the moisture from the cauliflower. Gently pat dry toremove any remaining moisture.
  • Melt the butter in a medium skillet over mediumheat. Sprinkle in the flour and cook, stirring constantly, for 2-3 minutes.This removes the raw taste from the flour.
  • Slowly pour in the milk and heavy cream andcontinue cooking 2-3 minutes or until the mixture thickens.
  • Turn off the heat and add fontina. Stir until the cheese is fullymelted.
  • Place the cauliflower florets in the preparedcasserole dish. Pour the fontina béchamel all over the cauliflower. Sprinklewith parmesan cheese and place in oven to bake 20 minutes or until nicelybrowned and bubbly on top.
  • Remove from the oven and sprinkle with freshparsley. Enjoy!
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