Cauliflower and Parsnip Gratin Recipe

Name: Cauliflower and Parsnip Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head cauliflower (about 2 1/4 pounds), trimmed into small bite-size florets; 1 large parsnip, sliced into 1-inch chunks; Kosher salt; 4 tablespoons butter, plus more for greasing the pan; 1 shallot, finely chopped; Freshly ground black pepper; 1/4 cup all-purpose flour; 2 to 2 1/2 cups whole milk, warmed; 1 cup grated extra-sharp aged Cheddar (4 ounces); Dash of hot sauce, such as Tabasco; 1/4 cup panko breadcrumbs; 2 tablespoons grated Parmesan; 1 tablespoon olive oil; 1 tablespoon chopped fresh parsley

Servings: persons

1 large head cauliflower (about 2 1/4 pounds), trimmed into small bite-size florets
1 large parsnip, sliced into 1-inch chunks
Kosher salt
4 tablespoons butter, plus more for greasing the pan
1 shallot, finely chopped
Freshly ground black pepper
1/4 cup all-purpose flour
2 to 2 1/2 cups whole milk, warmed
1 cup grated extra-sharp aged Cheddar (4 ounces)
Dash of hot sauce, such as Tabasco
1/4 cup panko breadcrumbs
2 tablespoons grated Parmesan
1 tablespoon olive oil
1 tablespoon chopped fresh parsley

1
Preheat the oven to 350 degrees F.
2
Add the cauliflower and parsnips to a large pot of salted boiling water.
3
Cook to soften, 4 minutes.
4
Drain and rinse under cold water in the sink.
5
Add the butter to a large saucepan or braising pan over medium-high heat.
6
Once the butter is foaming, add the shallots and saute until tender, about 3 minutes.
7
Sprinkle with salt and pepper.
8
Stir in the flour and cook until pale blonde and pasty, 2 to 3 minutes.
9
Slowly whisk in the warm milk, making sure no lumps from the flour remain.
10
The sauce should begin to thicken up as it begins to simmer.
11
Once the sauce becomes thick, turn the heat to low, and add the Cheddar in handfuls.
12
Stir until melted and season with hot sauce.
13
Add the drained cauliflower and parsnips into the cheese sauce and stir to coat.
14
Mix together the breadcrumbs, Parmesan, olive oil, parsley and some salt and pepper in a small bowl.
15
Top the casserole with the breadcrumb mixture.
16
Bake until bubbling and golden, 20 minutes.
17
Let rest 5 minutes before serving.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large head cauliflower (about 2 1/4 pounds), trimmed into small bite-size florets, 1 large parsnip, sliced into 1-inch chunks, Kosher salt, 4 tablespoons butter, plus more for greasing the pan, and more.

Yes, Cauliflower and Parsnip Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower and Parsnip Gratin

How did you like this recipe?

Frequently Asked Questions