Plugrà Cauliflower Gratin

There’s not much better than cheesy cauliflower with buttery crunchy crumbs on top. Make a Plugrà butter roux-based cheese sauce for roasted cauliflower. Top with buttered bread crumbs and bake until bubbling and golden! Makes a great veggie dinner or side dish for the winter months.

Makes 6 cups
Prep Time
30 mins
Cook Time
1 hour
Recipe by
Tara Teaspoon

2½ pounds cauliflower florets (from 1½ heads of cauliflower)
6 tbsp Plugrà salted butter
3 tbsp all-purpose flower
2 cups milk
1 tsp Dijon mustard
1¼ tsp Kosher salt
⅛ tsp cayenne
½ tsp garlic powder
½ cup (4 ounces) cream cheese, cut into pieces
1 cup (4 ounces) grated sharp white cheddar
¼ cup pearled couscous (or Israeli couscous)
½ cup Panko bread crumbs
Heat oven to 425°F. Place cauliflower florets on a rimmed baking sheet. Roast until the florets begin to brown and become just tender, about 20 min. Remove cauliflower and reduce oven heat to 375°F.
In a large saucepan over medium heat melt 4 tablespoons butter with flour for 1 minute. Add milk, whisking constantly. Stir in mustard, salt, cayenne, and garlic powder. Cook, stirring occasionally until mixture has thickened, about 8 minutes. Remove sauce from heat. Add the cream cheese and white cheddar and stir until melted and smooth.
Add pearled couscous to a 2-quart baking dish. Top with the par-cooked cauliflower and carefully pour the cheese sauce over the cauliflower.
Melt remaining 2 tablespoons butter and mix with the panko. Sprinkle buttered panko all over the top of the dish.
Bake until bread crumbs are golden brown and cheese is bubbling, 25 to 30 minutes. Serve hot or warm.