Cauliflower Gratin

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

  • Prep:
  • Total Time:
  • Servings: 4
Cauliflower Gratin

Source: Everyday Food, March 2007


  • 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)


  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.


Be the first to comment!