Garlic Gouda & Parmesan Cauliflower Au Gratin

• Vegetarian

• Produce

  • 1 head Cauliflower
  • 4 Garlic cloves
  • 1 Shallot

• Refrigerated

  • 5 1/2 cups Almond milk

• Baking & Spices

  • 1 tsp Pepper
  • 1 tsp Salt
  • 3 tbsp Whole wheat flour, white

• Oils & Vinegars

  • 1 Olive oil spray

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs, gluten free

• Dairy

  • 3 tbsp Butter
  • 1 1/2 cups Gouda cheese, grated
  • 1/4 cup Parmesan cheese, grated

Found on withsaltandwit.com

Description

Ingredients

• 1 head of cauliflower, florets cut from stalk
• 3 tablespoons butter
• 1 shallot, minced
• 4 garlic cloves, minced
• 3 tablespoons white whole wheat flour, or regular flour
• 11/2 cups almond milk (or milk of choice)
• 1 1/2 cups gouda cheese, grated
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup Panko breadcrumbs (gluten free if needed)
• 1/4 cup grated parmesan cheese
• Olive Oil Spray

Directions

• Preheat the oven to 450ºF. Spray a 2-quart baking dish or 9 inch cast iron skillet with nonstick cooking spray.
• Bring a medium pot of water to a boil. Add the cauliflower and cook until tender, 5-8 minutes. Drain well, then transfer to the baking dish.
• Meanwhile, melt the butter in a medium saucepan over medium-low heat. Add the shallot and minced garlic. Cook until the shallot is softened, 2 minutes. Whisk in the flour; whisk for 3 minutes. Add the milk in a slowly, whisking constantly. Bring the mixture to a boil. Reduce the heat to a simmer, whisking occasionally, until the mixtures slightly thickens, about 5 minutes. Remove from the heat and add half of the gouda, salt and pepper. Stir until the cheese is melted. Then add the other half of cheese. Whisk until sauce is smooth. Pour the cheese sauce over the cauliflower and stir gently to combine.
• Combine the panko breadcrumbs and the parmesan cheese. Sprinkle evenly over the top and bake until the topping is golden brown, about 10 minutes.