Description
This Cauliflower Gratin Casserole has the right stuff. Made to be rich; this dish is filled with cheese and cream. Some might think of it as mac and cheese, except cauliflower replaces the macaroni. Reminds me of a steakhouse side dish-where often times you want the side dish more than the steak!
Ingredients
- 1 blanched, cooked slightly undercooked large head of cauliflower
- 1 c heavy cream
- 1/2 c half and half
- 1 T Worcestershire sauce
- 1 T dry white wine
- 1 heaping c shredded Monterey Jack cheese
- 1 heaping c shredded Cheddar cheese
- 2 minced garlic cloves
- 1 t fresh ground black pepper
- 1/2 to 3/4 t salt
- 1/4 t sugar
- 1 t onion powder
- 1 t garlic powder
- 1/3 c mayonnaise
- 4 green onions, chopped, reserving a few for garnish
- 1 c Panko crumbs
- Cooked Bacon or Ham (optional)
Instructions
Preheat oven to 375. Spray a 9" skillet with cooking spray.
In a large bowl combine all the ingredients, except the cauliflower. When everything is well mixed, stir in the lightly cooked cauliflower. Spoon into the baking dish and sprinkle well with Panko bread crumbs.
Bake until casserole is bubbly and the bread crumbs are golden. You may have to run it under the broiler to brown it. Bake for 45-60 minutes. Let sit for 15 minutes before serving, lightly tented with foil.
If made in a freezer proof dish, this may be frozen for about 3 months. Thaw overnight in the fridge and then bake according to above instructions.
