Hold your horses guys – this Cheesy and Crispy Cauliflower Gratin is coming through and officially going on the Thanksgiving day menu!
I’ve done a handful of cauliflower recipes in the past that have graced my Thanksgiving table and they’ve always been amazing but I never thought they were worthy of Thanksgiving. THAT ENDS TODAY FRIENDS. This Cheesy Cauliflower Gratin is the perfect addition to your spread. A few reasons why:
- 1: this is made in 1 pot! Brilliant + less dishes
- It’s basically like a mac and cheese but without the pasta. Don’t get me wrong – I live for a mac and cheese on my Thanksgiving table, but some people are anti. This is an excellent sub
- There is brie! So if you buy a lot of brie for cheese boards in the coming weeks, save some for this!
So do yourself a favorite – add this to your agenda and you will NOT be disappointed!
A few more fall themed cauliflower ideas:
PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
Cheesy Cauliflower Gratin
- 2 cups whole milk
- 3 bay leaves
- 2 sprigs thyme, plus more to finish
- 4 cloves garlic, chopped
- 2 ounces unsalted butter
- 1/4 cup all purpose flour
- 4 ounces brie, rind removed
- 1/2 teaspoon freshly grated nutmeg
- 2-3 pounds cauliflower, cut into florets
- Kosher salt and freshly cracked black pepper to taste
- 1/2 cup Panko bread crumbs
- 1/2 cup grated parmesan cheese
Preheat oven to 400 F.
In a medium oven proof saucepan, simmer the milk, bay leaves, thyme and garlic over medium heat for about 15 minutes. After 15 minutes, remove from heat and remove the bay leaves and thyme with tongs.
In a large saute pan, melt the butter over medium high heat. Once melted, whisk in the flour to make a roux. Slowly pour in the milk, whisking until evenly incorporated and starting to thicken. Add chunks of the brie and nutmeg, and continue stirring until the brie is melted. Carefully nestle in the cauliflower florets and stir to coat. Season with salt and pepper, transfer the entire pan into the oven and bake for 30-40 minutes. After 20 minutes, top with the bread crumbs and parmesan cheese, place back into the oven and continue baking until bubbly and the cauliflower is tender. Serve immediately.