This decadent side dish is equal parts cozy and glamorous. We’re packing a punch this winter with a gluten-free recipe that balances the rich cheese sauce with quick caramelized onions, savory miso, and double-tap of spice and crunch from our fan-favorite chips. Our Spicy Miso Ramen is also vegan, so you can gear this recipe to fit your dietary needs as well as flavor preference. Swap the ramen for one of our other flavors or go for cheeses you already have on hand.
Makes: 6 Servings
Time: 1 hour
Ingredients
- 2 tablespoons unsalted butter
- 3 cloves garlic, sliced or minced
- 1 medium yellow onion, sliced
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 tablespoon miso
- 2 tablespoons cornstarch
- 1 ½ cups heavy cream
- ¼ teaspoon fresh black pepper
- ½ teaspoon freshly grated nutmeg
- 1 bag S’NOODS Spicy Miso Ramen, crushed and divided
- 1 ½ cups grated gruyere
- ¾ cup shredded mozarella cheese
- 1 head cauliflower (about 2-3 lbs), florets and stems cut into pieces
- ¼ cup grated Parmesan cheese
- Sliced scallions, for serving
Instructions
- Preheat the oven to 400°F. Grease a 1-quart baking dish.
- Melt butter in a large ovenproof or castiron skillet over medium heat. Add garlic and sauté 2 minutes. Stir in onions, salt, and sugar; cook until caramelized, about 15 minutes.
- Stir in miso, followed by cornstarch until a paste forms. Pour in heavy cream and bring to a simmer, stirring until starting to thicken, about .
- Stir in pepper, nutmeg, half of the crushed Spicy Miso Ramen, gruyere, and mozzarella until cheeses are melted. Fold in cauliflower.
- Place skillet on a sheet tray to catch any spillage. Bake for 20 minutes.
- Top gratin with the remaining Spicy Miso Ramen crumbs and Pamesan. Bake until bubbly and cauliflower is tender, about 20 more minutes. Broil on high for 3 minutes until golden brown on top. Top with sliced scallions and more crushed S’NOODS if desired. Serve immediately.