Bobby Flay Cauliflower Gratin Recipe
The Bobby Flay Cauliflower Gratin Recipe transforms simple cauliflower into a creamy, cheesy masterpiece.
Equipment
- Large pot for boiling
- 9x13-inch baking dish
- Sharp knife
- Cutting board
- Medium saucepan
- Whisk
- Measuring cups
- Cheese grater
Ingredients
- 2 large cauliflower heads cut into florets
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup sharp cheddar cheese grated
- ½ cup Parmesan cheese grated
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ cup panko breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Boil cauliflower florets for 8 minutes.
- Drain cauliflower well.
- Melt butter in saucepan.
- Whisk in flour slowly.
- Add milk gradually.
- Stir until sauce thickens.
- Mix in both cheeses.
- Add garlic powder and paprika.
- Season with salt and pepper.
- Place cauliflower in baking dish.
- Pour cheese sauce over top.
- Sprinkle breadcrumbs evenly.
- Bake for 25-30 minutes.
- Let cool 5 minutes before serving.
Notes
- Cut florets uniformly This ensures even cooking throughout the dish
- Don't overcook cauliflower Keep it slightly firm for better texture
- Use freshly grated cheese Pre-shredded cheese doesn't melt as smoothly
- Make sauce thick Thin sauce will make the gratin watery
- Toast breadcrumbs first This creates extra crunch on top