Cauliflower au Gratin | A new side dish to try for Thanksgiving this year! скачать в хорошем качестве

Cauliflower au Gratin | A new side dish to try for Thanksgiving this year!

Rather than potatoes, this cauliflower au gratin recipe trades the classic for an even better vegetable. It's creamy and just as delicious! → PRINT the Recipe: https://www.wyseguide.com/cauliflower... Watch more videos like this: Thanksgiving essentials:    • Thanksgiving Essentials | Wyse Guide   Follow me! → Visit my website: https://www.wyseguide.com → Sign up for my newsletter: https://wyseguide.com/newsletter → Facebook: http://bit.ly/WyseGuideFB → Instagram: http://bit.ly/WyseGuideIG INGREDIENTS 1 head cauliflower (about 2 1/2 to 3 lbs) 3 tbsp unsalted butter, divided 1/2 cup diced onion 4 cloves garlic, minced 1 tsp kosher salt 1/2 tsp black pepper 2 tbsp all-purpose flour 1 1/2 cups whole milk 1/2 tsp grated nutmeg 1 tsp Dijon mustard 1 cup shredded Gruyère cheese, divided 1/2 cup grated Parmesan cheese 1/2 cup fresh breadcrumbs INSTRUCTIONS Preheat the oven to 425°F. Butter a 9 x 13-inch or 8 x 11-inch baking dish and set it aside. Clean and cut the cauliflower into bite-sized florets. Spread the florets on two parchment-lined baking sheets. Drizzle with 2 tbsp olive oil, a pinch of kosher salt, and black pepper. Roast in the preheated oven until the cauliflower is tender but not soft and beginning to brown, 12-18 minutes. Once slightly tender, remove the cauliflower from the oven and pour it into the prepared baking dish. Reduce the oven to 375°F. Melt 2 tbsp of the butter in a saucepan over medium heat. Once melted, add the onion. Sauté the onion until it is translucent but not brown, 4-6 minutes. Add the garlic and sauté until it is fragrant, 1 minute. Season with the kosher salt and black pepper. Sprinkle in the flour. Stir and cook the flour until it is a paste coating the pan, 1-2 minutes. Using a whisk, slowly add the milk, about 1/4 cup at a time, making sure to whisk it smooth before adding more. Once all the milk is added, bring the mixture to a simmer and cook until it is thickened, about 1-2 minutes. Remove from the heat. Add the nutmeg, Dijon mustard, 3/4 cup Gruyère cheese, and Parmesan cheese. Stir until smooth. Pour the sauce over the prepared cauliflower. Sprinkle with the remaining Gruyère and Parmesan cheese. In a bowl, melt the remaining tbsp of butter. Mix the butter with the breadcrumbs and sprinkle them over the cauliflower. Bake in the 375°F oven until the breadcrumbs are toasted and brown, 25-30 minutes. Remove from the oven and serve. CHAPTERS 00:00 Intro 00:45 Preparing the cauliflower 02:53 Preparing the sauce 05:38 Adding the cheese 06:34 Adding to the baking dish 08:40 Preparing the breadcrumbs 10:11 Tasting the cauliflower #cauliflower #sidedish #Thanksgiving From my farm to your home. 🏡 My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. https://wyseguide.com A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land. So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.