The Best Recipes for Creamy Cauliflower (Fauxtato) au Gratin

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Creamy Cauliflower (Fauxtato) au Gratin

"Perfect replacement to mashed potatoes when carb-cutting or just want a delicious alternative. Serve with main dishes that include gravy--roast chicken, pot roast, or turkey. Don't expect leftovers!"

Ingredients :

• 2 heads cauliflower, cored and cut into florets
• 2 tablespoons butter, or as needed
• 1 tablespoon all-purpose flour
• 1/2 cup chicken stock
• 1/4 cup half-and-half
• 1/4 cup shredded Parmesan cheese, divided
• 1/4 cup shredded mozzarella cheese, divided
• 1/4 cup snipped fresh chives
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• 1 pinch ground nutmeg (optional)
• 1 pinch red pepper flakes (optional)

Instructions :

Prep : 15M	Cook : 4M	Ready in : 37M

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower florets, cover, and steam until very tender, about 15 minutes. Transfer cauliflower to a plate.
• Preheat oven to 425 degrees F (220 degrees C). Butter a baking dish.
• Melt 2 tablespoons butter in a saucepan over low heat. Whisk in flour until paste forms, about 1 minute. Whisk in chicken stock and cook until thickened, about 1 minute more. Add steamed cauliflower; whip with hand mixer or immersion blender until smooth, 1 to 2 minutes. Remove from heat; stir in half-and-half, all but 1 tablespoon of the Parmesan cheese, all but 1 tablespoon of the mozzarella cheese, chives, salt, and pepper.
• Pour cauliflower mixture into prepared baking dish. Top with remaining Parmesan cheese, remaining mozzarella cheese, nutmeg, and red pepper flakes.
• Bake in preheated oven until golden brown, about 12 minutes.

Notes :

• Use a steamer appliance or steamer insert to steam the cauliflower, if desired. Cooking times may vary for these methods.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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