Cream of Mushroom With Roasted Garlic Cauliflower Au Gratin (No Roux)
50 min
|
easy
|
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 35 min | 50 min |
Introduction
Ingredients (6 servings)
Ingredients
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How to Make Cream of Mushroom With Roasted Garlic Cauliflower Au Gratin (No Roux)
-
Preheat and prep the cauliflower
Heat the oven to 425°F and lightly grease a 2-quart baking dish.
Toss the cauliflower with olive oil until coated, then spread it on a sheet pan.
-
Roast the florets
Roast for 18 to 20 minutes, stirring once, until the edges turn golden and the centers just soften.
Do not overcook them here, because they will bake again in the sauce.
-
Mix the creamy sauce
Whisk the soup, heavy cream, 3/4 cup mozzarella, Parmesan, garlic powder, salt, and pepper in a bowl.
Stir until the mixture looks smooth and the cheese is evenly distributed.
-
Assemble the gratin
Transfer the roasted cauliflower to the baking dish and pour the sauce over it.
Gently fold to coat, then scatter the reserved mozzarella across the top.
-
Bake until bubbly
Bake for 12 to 15 minutes, until hot, bubbling, and lightly browned on top.
Broil for 1 to 2 minutes if you want deeper color.
-
Rest and serve
Let the gratin rest for 5 minutes before serving, so the sauce thickens slightly.
Serve as a side with roast chicken, steak, or baked ham.
Substitutions
- Cream of mushroom soup for cream of celery soup
- Cream of celery keeps the shortcut sauce silky and savory, with a lighter flavor that still fits the dish.
- Mozzarella for fontina
- Fontina melts smoothly and adds a nuttier taste, giving the gratin a richer, classic steakhouse feel.
- Heavy cream for half-and-half plus sour cream
- Use 1/3 cup half-and-half and 3 tablespoons sour cream for a lighter sauce with gentle tang.
Tips
- Roast in one layer
- Crowded cauliflower steams instead of browning, so use a large sheet pan and leave space around each piece.
- Shred your own cheese
- Freshly shredded cheese melts more smoothly because it lacks the anti-caking powders found in many packaged blends.
- Check the seasoning before baking
- Taste a coated floret before baking, since soup and Parmesan salt levels can vary quite a bit.
- Rest before serving
- A short rest helps the sauce set, so each spoonful stays creamy instead of running across the plate.
Nutrition Facts *
| Energy | 225 | kcal |
|---|---|---|
| Protein | 12 | g |
| Total Fat | 16 | g |
| Carbohydrates | 13 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my gratin turn watery?
- Cauliflower holds moisture, so roast it well and avoid covering the dish while it bakes. Letting it rest also helps the sauce tighten.
- Can I make this ahead?
- Yes. Roast the cauliflower and mix the sauce up to one day ahead. Assemble before baking, then add a few extra minutes in the oven.
- How can I brown the top more?
- Move the dish to the upper rack and broil briefly after baking. Watch closely, because cheese can darken fast.
- Can I use frozen cauliflower?
- Yes, but thaw and dry it very well first. Frozen florets release more water, so roasting is especially important.
Serving Suggestions
This creamy gratin pairs especially well with roast beef, pork tenderloin, or a holiday ham.
A pinch of red pepper flakes or extra Parmesan adds sharper contrast and better browning.
For a fuller mushroom note, stir in sauteed mushrooms before baking.
Main Pairings
These main dishes are a great match for this recipe.
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