Rating: 3.05 stars
396 Ratings
  • 5 star values: 54
  • 4 star values: 60
  • 3 star values: 154
  • 2 star values: 107
  • 1 star values: 21

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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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 (5)

396 Ratings
  • 5 star values: 54
  • 4 star values: 60
  • 3 star values: 154
  • 2 star values: 107
  • 1 star values: 21
Rating: 5 stars
11/26/2017
Makes so so Cauliflower a yummy dish. Never cared for Cauliflower? You will this dish (if you like cheese). A bit pricey to make (the cheese), but worth it.
Rating: Unrated
11/15/2016
This looks like a great recipe for Thanksgiving...What tips can you give me for making this recipe a couple days ahead of time?
Rating: Unrated
07/31/2014
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!
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Rating: 5 stars
02/13/2013
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.
Rating: Unrated
01/08/2013
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.