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“These Aren’t Potatoes?” Garlic Cauliflower Au Gratin

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“These Aren’t Potatoes?” Garlic Cauliflower Au Gratin



Ingredients :

  • 1 large head cauliflower
  • 1 cup half-and-half
  • 4 teaspoons ground black pepper
  • divided
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • ¼ cup butter
  • cut into cubes
  • divided
  • 6 cloves garlic
  • thinly sliced
  • divided
  • 3 cups shredded Cheddar cheese
  • divided
  • 8 slices mozzarella cheese
  • 1 cup grated Romano cheese
  • ½ teaspoon smoked paprika
  • Methods :

  • Cut cauliflower florets from the stems. Separate florets into their smallest subsections. Slice and halve stems into small pieces.
  • Whisk half-and-half, 3 teaspoons black pepper, garlic powder, and salt together in a small bowl.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Scatter 1/3 of the butter cubes and 1/3 of the garlic slices on the bottom of a 9×13-inch baking dish. Layer 1/2 of the cauliflower on top. Scatter another 1/3 of the butter cubes and garlic slices on top. Cover with 1 1/2 cup Cheddar cheese and 1/2 of the half-and-half mixture. Repeat layering remaining butter cubes, garlic slices, cauliflower, and Cheddar cheese. Pour in remaining half-and-half mixture.
  • Sprinkle remaining 1 teaspoon of black pepper on top of the baking dish. Arrange the mozzarella cheese slices across the top, covering the layers underneath.
  • Bake in the preheated oven until bubbling, about 40 minutes. Remove from the oven and sprinkle Romano cheese and paprika on top.
  • Return to the oven and continue baking until cheese crust is golden-brown, about 15 minutes.
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