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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