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Easy Cauliflower Gratin

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With all the richness of a traditional potato gratin, this vegetable rendition is just as satisfying, but it's healthier.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2007

Ingredients

  • 3 slices white sandwich bread, torn into large pieces
  • 2 tablespoons grated Parmesan cheese
  • 3 tablespoons butter
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 1 head cauliflower (about 2 pounds), cored and cut into small florets
  • Coarse salt and ground pepper
  • 4 ounces Gruyere cheese, grated (1 cup)

Directions

  1. Preheat oven to 350 degrees. In a food processor, combine bread and Parmesan. Pulse until coarse crumbs form, about 3 to 4 times; set aside.

  2. In a large saucepan with a lid, melt butter over medium heat. Add flour; cook, whisking constantly for 1 minute. Whisk in milk.

  3. Add cauliflower, and season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover, and cook until starting to soften, about 5 minutes. Remove from heat; gradually stir in Gruyere.

  4. Pour mixture into a 2-quart baking dish, and sprinkle with breadcrumb mixture. Cover with aluminum foil; bake until cauliflower is easily pierced with a knife, about 20 minutes. Remove foil, and bake until breadcrumbs are golden brown, about 20 minutes more. Serve.

Cook's Notes

Rich in vitamin C, cauliflower is a good source of folate and vitamin B6.

Reviews Add a comment

  • kathyeieio@mail.com
    15 NOV, 2016
    This looks like a great recipe for Thanksgiving...What tips can you give me for making this recipe a couple days ahead of time?
    Reply
  • mkayblythe
    31 JUL, 2014
    I substituted with white cheddar and feta and used storebought italian bread crumbs...but other than that followed the recipe. EXCELLENT! So tasty and filling. I will definitely make this again!
    Reply
  • BubbleDream
    13 FEB, 2013
    I made this today for my vegetarian friend and it turned out perfectly! I agree with JWally86 - it tastes similar to mac and cheese but it is much healthier. I used broccoli though but next time I'll give a try to cauliflower as the recipe suggests.
    Reply
  • JWally86
    8 JAN, 2013
    I had half a tray of roasted cauliflower leftover and was looking to re-purpose. Made the sauce, tossed with roasted cauliflower and mixed in mozzarella (no gruyere on hand, but a decent substitute). Baked for 20 minutes at 350 and then on broil for 4-5 for extra browning. Husband says it's a healthier mac and cheese--will make again with a more flavourful cheese next time.
    Reply