Food & Cooking Recipes Main Dish Recipes Casserole Recipes Cauliflower Gratin 3.7 (305) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 30, 2017 Print Rate It Share Share Tweet Pin Email This classic is perfect to serve at Thanksgiving but easy enough for any night. It goes well with seared pork chops, meatloaf, and lamb. Ingredients 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 ½ cup fresh breadcrumbs 1 tablespoon unsalted butter, cut into small pieces Directions 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. Rate it Print