Rustic Cauliflower Gratin with Pretzel Crumb Topping

Creamy gruyere cheese sauce covering perfectly tender cauliflower bites. It's all topped with buttery pretzel crumbs + fresh scallions. It's an easy + simple side to pull together for the holidays or a cold winters night.

Gruyere cheese melts so well + it's nutty rich flavor adds so much to cauliflower. Use Parmesan, Swiss or a Raclette cheese too. So good.

Rustic Cauliflower Gratin with Pretzel Crumb Topping

5 tablespoons butter, divided

1 tablespoon gluten free flour blend

3/4 cup milk

1/2 cup grated high quality gruyere cheese

1/2 teaspoon each salt + pepper, plus more for seasoning

1/2 teaspoon dried thyme

1 1/2 cauliflower floret, cut into 2 1/2 inch pieces

1 cup pretzels, crumbled

chopped scallions or chives, to garnish

Preheat your oven to 425F. Prepare a pot with water + 1 teaspoon salt - bring to a boil.

Meanwhile, melt 4 tablespoons butter on low heat. Add in the flour + whisk to combine. Cook for 30 seconds. While whisking, add in the milk + stir until it begins to thicken. With the heat still on low, add in the gruyere cheese, 1/2 teaspoon each slat + pepper + dried thyme. Stir the sauce together. When it is almost completely melted, turn the heat off + let sit.

Once the water boils, add in the cut up cauliflower pieces. Bring back to a boil + cook for 3-4 minutes. Drain + let sit in the colander for 2 minutes for all the water to drain out of it.

Place the cauliflower pieces in a rimmed baking dish. Pour the cheese sauce over the cauliflower. Place in the oven + bake for 12 minutes , uncovered.

Melt the remaining 1 tablespoon of butter in a small bowl. Mix in the crumbled pretzels with the butter. Remove the cauliflower from the oven + sprinkle the pretzel topping on top. Return to the oven for 8-10 minutes or until the cauliflower is tender + the sauce is bubbling.

Garnish with scallions or chives, if desired.

Enjoy!

*I used gluten free flour and gluten free pretzels. Use what you like.

This recipe was made #glutenfree