Cauliflower & Fontina Gratin Recipe
Roasted Cauliflower, Fontina Béchamel, Gluten Free Breadcrumbs
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Ingredients
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Vegetables
Béchamel Sauce
Topping
Method
Preparation of Cauliflower
- 1
Roast the Cauliflower
Preheat the oven to 400°F (200°C). Cut the cauliflower into florets and place them in a large bowl. Drizzle with olive oil, salt, and black pepper. Toss to coat evenly.
- 2
Bake the Cauliflower
Spread the cauliflower florets on a baking sheet in a single layer. Roast in the oven for 25-30 minutes or until golden brown and tender, stirring halfway through.
Béchamel Sauce
- 3
- 4
Add Milk
Gradually pour in the milk while whisking continuously to prevent lumps from forming. Continue to cook until the mixture thickens, about 5-7 minutes.
- 5
Incorporate Fontina
Once thickened, remove from heat and stir in the grated Fontina cheese and nutmeg until the cheese is melted and the sauce is smooth.
Assembly and Baking
- 6
Combine and Top
In a large baking dish, combine the roasted cauliflower with the Fontina béchamel sauce. Mix until the cauliflower is well coated.
- 7
Prepare the Topping
In a small bowl, mix the gluten-free breadcrumbs, grated Parmesan, and chopped parsley. Sprinkle the breadcrumb mixture evenly over the cauliflower and béchamel.
- 8
Bake the Gratin
Bake the gratin in the preheated oven (still at 400°F/200°C) for 20-25 minutes, or until the top is golden and crispy.
- 9
Serve
Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious Cauliflower & Fontina Gratin!
