Teodoro De Regibus Ingredients
Use fresh cauliflower and grate your own cheese for extra melty cheese.
1 Big Cauliflower: Cut into florets. Pre-cooked before baking.
Butter: For the cheese sauce base.
Flour: To thicken the cheese sauce. Béchamel isn’t it ??
Whole milk: For the cheese sauce. Don’t use skim milk !! No Good.
Shhh… A little Garlica powder: Per flavore
Gruyere cheese and parmesan cheese
Italian bread crumbs: For the topping. I use the pre-packaged ones for ease. Shhhh.
Salt and pepper: To taste.
It might look hard to make below, but its not.
Here's a quick overview
To give you an idea of the ingredients needed for this cauliflower au gratin recipe, below is an overview of what each ingredient is for. You can find the specific quantities in the recipe card all the way below.
The most important things to keep in mind are, 1) use fresh, not frozen, cauliflower, and 2) grate your own cheese for extra melty cheese.
Cauliflower: You’ll need 1 entire head of cauliflower, cut into florets. The cauliflower is pre-cooked before baking.
Butter: For the cheese sauce base.
Flour: To thicken the cheese sauce.
Whole milk: For the cheese sauce. Don’t use skim milk since it can be too watery.
Garlic powder: shhhh… Per flavore!
Gruyere cheese and parmesan cheese: Both of these are savory and melt very well.
Italian breadcrumbs: For the topping.
Salt and pepper: To taste.
Oven Ready Cast Iron Pot.
How to Make Cauliflower Gratin- Teodoro De Regibus
Here are the main parts to making cauliflower gratin. Pre-cooking the cauliflower, making the cheese sauce and mixing the cauliflower with it, assembling it and you bake it!
You just Cook the cauliflower boil it until fork tender, and maybe even a little bit on the underdone side is better.
You make the cheese sauce and toss: Cheese sauce is made with butter, flour, milk, and freshly grated Gruyere cheese. Once thickened and creamy, toss the cauliflower in the sauce until coated. It’s a Béchamel with cheese melted into it that’s all.
Top with the remaining cheeses and breadcrumbs:
Bake it At 400 degrees Fahrenheit for 18-20 minutes.
Eat It. Yum Yum.
OK TEODORO DE REGIBUS WILL EXPLAIN HOW NOW
Instructions
Preheat oven to 400 degrees F.
Teodoro De Regibus Top Tip - Cook the cauliflower but not too soft, you will be baking it and if you boil it too soft you will just get a sludge. NO GOOD !!
In a large pot, bring water to a boil, enough water to cover the cauliflower florets. Once boiling, cook the cauliflower for 10-12 minutes or until fork tender. Drain and run it through cold water. Pat it dry. Tip: I usually undercook the cauliflower a bit since it will need to be baked anyway.
Make the cheese sauce
In a medium pot, melt the butter over medium heat. Once melted, add the flour and whisk constantly for about 3-4 minutes until thickened. It should be a bit pale in color and begin to smell nutty.
Gradually add the milk, stirring and breaking up the roux with a wooden spoon. Simmer for a few minutes until thickened, stirring. NO LUMPS KEEP GOING UNTIL YOU PASS THE PASTEY STTAGE AND IT BECOMES LIQUID AGAIN… NOT TOO MUCH, NOT TOO LITTLE.
Add 1 cup of the grated Gruyere cheese and stir until melted and creamy. If too thick, add more milk as needed and simmer for a few minutes. Mix in the garlic powder, and season with salt and pepper to taste.
Make and bake
Transfer the cooked cauliflower to a 9×13 inch baking dish and pour the prepared cheese sauce over it, stirring to combine.
Top with the remaining ¾ cup of gruyere cheese, the parmesan cheese, and the breadcrumbs.
Bake in the preheated 400 degrees F oven for 18-20 minutes, or until bubbly and slightly golden brown. Garnish with chopped parsley. Serve immediately. Enjoy!