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Cauliflower Gratin

Make a classic cauliflower gratin that is perfect to serve at Thanksgiving but easy enough for any night. It goes well with seared pork shops and lamb.

Cauliflower Gratin

Source: Everyday Food, November 2010


  • 1 large head cauliflower, cored and cut into florets
  • 1 cup heavy cream
  • 1 tablespoon all-purpose flour
  • 1 cup grated Parmesan
  • Coarse salt and ground pepper
  • 1/2 cup fresh breadcrumbs
  • 1 tablespoon unsalted butter, cut into small pieces


  1. Preheat oven to 400 degrees. In a large bowl, combine cauliflower, heavy cream, flour, and 3/4 cup grated Parmesan. Season with salt and pepper and toss to combine. Transfer mixture to a 2-quart baking dish, cover tightly with foil, and bake 30 minutes. In a small bowl, combine 1/4 cup grated Parmesan and breadcrumbs. Sprinkle over cauliflower. Dot with butter and bake, uncovered, until topping is golden brown and cauliflower is tender when pierced with a knife, 10 to 15 minutes. Let cool 5 minutes before serving.

Reviews (6)

  • TBOTZON 27 Feb, 2014

    Excellent! It was even delicious heated up the next day. This one is a keeper :)

  • arreic89 24 Sep, 2012

    @geekygrandma - i will put money on it that she used that dry shaker parm that you get in the pasta section of your grocery store. you have to use the real deal and grate it yourself that dried stuff is no good for melting and it is way to salty thats why i never use it. but i loved this and cant wait to use it at thanksgiving this year :)

  • Wenzel 18 Dec, 2011

    This recipe absolutely stole the show for Thanksgiving. It was amazing. I have NO idea why geekygrandma's recipe turned out so horrible because ours was per-fection. And it was ridiculously easy to make. I loved it so much I'm making it again for Christmas!! I give it above and beyond 5 stars!

  • lalagi 5 Dec, 2011

    So yummy! The kiddos love it, as did the adults. I doubled the recipe and added a package of white 4 cheese mix most people use to make pasta with (find in the gravy/dry mix section of store) just to give it a thicker texture and a more cheesey flavor. My father in law even asked for the recipe. Also great way to get your children to eat some veggies .

  • geekygrandma 22 Nov, 2011

    This was downright awful - what a waste of perfectly good cauliflower. It was way too salty, too watery and just not good. Parmesan cheese is definitely not the type of cheese to use in this type of dish - it's way too salty and doesn't melt properly to make a nice sauce - after all the years I've been cooking you'd think I would have figured that out by now. This was nothing but a waste of noney. Doesn't anyone at the MS test kitchen try these recipies out before posting them???

  • nehakowal 22 Nov, 2011

    omg - there is a typo in the header...."pork shops" it's evil but it makes me happy to know that even a stellar website like this one can make a mistake. Just helps me sleep better

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