Cauliflower Gratin

Cauliflower Gratin

This classic is perfect to serve at Thanksgiving but easy enough for any night. It goes well with seared pork chops, meatloaf, and lamb.


  • 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


  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.

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