I don’t know about you, but any recipe that instructs the cook to “bake until the cheese is golden brown and bubbly” is a recipe I want to be making. Bonus points for said recipe to call for just a handful of everyday ingredients, be gluten-free and vegetarian, good hot or cold and, it bears repeating, baked until the cheese is golden brown and bubbly.
Come to (cheese-loving) Mama, Cauliflower Gratin!
I scrolled past this post from @Tragicallyhere on Instagram the other day and sauv blanc almost came shooting out of my nose. Listen, I GET IT. Cauliflower isn’t the end-all, be-all magic swap for anything carbilicious and good in your life, but Cauliflower Gratin is an actual, delicious dish that you must try. Trust me, this “mock and cheese” is totally craveable, and as easy as can be.
I mean, what vegetable doesn’t taste better blanketed under a luscious layer of two kinds of melted cheese? Cauliflower is no exception and this yummy, rustic side dish is proof.
Boiled cauliflower is drizzled with an easy, 5 minute homemade cheese sauce then, say it with me, baked until golden brown and bubbly. You got it! It’s the perfect thing to serve with a holiday dinner or simply anytime you need a side that everyone in the family will love. Cheese tends to hold that kind of power.
Although I am not advertising Cauliflower Gratin as “healthy”, it’s a healthIER swap for mac and cheese if your family can’t get enough. They still get that gooey, cheesy texture and flavor, plus all the goodness that comes along with eating cruciferous cauliflower. Balance, right?
Start by cutting 1 large head cauliflower into large florets – you’ll need roughy 7 cups of florets. Add the cauliflower to a large pot of salted boiling water then boil until crisp-tender, 3-4 minutes, leaning on the crisp side side as they’ll bake for an additional 30-35 minutes. Drain the cauliflower then set aside.
Meanwhile, melt butter in a small saucepan over medium heat then add gluten-free flour and whisk for 1 minute. I use King Arthur’s gluten-free flour, but you can use whatever all-purpose/1-to-1 gluten free baking flour blend you have on hand. If you don’t need to eat gluten-free, AP flour is just fine.
Next whisk in 2% milk that’s at room temperature then turn the heat up to medium-high and bring the sauce to a simmer. Turn the heat back down to medium then simmer until the sauce has thickened, about 1 minute. Finally, remove the saucepan from the heat then stir in freshly grated gruyere and parmesan cheeses, then stir until very smooth. Season to taste with salt and pepper.
By the way, if you’ve never tried gruyere cheese before, I advise you to buy double the amount you’ll need for this dish because you will be snacking on it like crazy. SOO GOOD!
Spread a little bit of the cheese sauce into the bottom of a 8×11″ baking pan (or whatever you have on hand that’s similar in size,) then add the cooked cauliflower and drizzle with the luscious cheese sauce. YUM!!
Sprinkle more of each cheese on top then bake for 30-35 minutes at 375 degrees, or until the top is brown and the cheese sauce is bubbly. A blast from the broiler at the end is the perfect way to get things sizzling.
Let the Cauliflower Gratin sit and thicken for 5 minutes or so before scooping and serving. This dish is not only delicious piping hot, but warm, or even room temperature. I can’t wait for you to dig in and try for yourself! Enjoy!
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Cauliflower Gratin
Description
Cauliflower Gratin is perfectly cheesy and unbelievably easy! Serve as a yummy gluten-free and vegetarian side dish with any meal.
Ingredients
- 1 large head cauliflower, cut into large florets (7 cups)
- 4Tablespoons butter
- 4 Tablespoons gluten free 1-to-1 / all-purpose baking blend
- 2 cups 2% milk, at room temperature
- salt and pepper
- 3/4 cup freshly grated gruyere cheese, divided
- 3/4 cup freshly grated parmesan cheese, divided
Directions
- Preheat oven to 375 degrees. Bring a large pot of salted water to a boil then add the cauliflower florets and boil until al dente (don’t over boil!) 3-4 minutes. Drain then set aside.
- Meanwhile, melt butter in a small saucepan over medium heat then sprinkle in flour and cook for 1 minute while whisking constantly. Slowly pour in milk while whisking then turn heat up to medium-high and bring to a simmer while whisking constantly. Turn heat back down to medium then simmer for 1 minute or until milk has thickened, still stirring constantly. Remove pan from the heat then add 1/2 cup each gruyere and parmesan cheeses and stir until smooth. Season with salt and pepper to taste.
- Add enough of the cheese sauce to thinly coat the bottom of an 8x11” baking pan. Add cauliflower florets then cover with remaining sauce. Top with remaining cheeses then bake for 30-35 minutes or until cheese is golden brown and bubbly. Broil for a few minutes at the end if you want a darker top.
Notes
Adapted from Food Network
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I absolutely loved this recipe as did my neighbors! I was happy to use Gruyère, one of my fave cheeses, along with Parmesan – such a great combination. I parboiled the cauliflower for 2.5 minutes and plunged it into an ice bath. I enjoyed having non-mushy cauliflower. It was also not at all watery on the bottom of the finished casserole. I’m making the recipe again and doubling it as well as adding some fresh breadcrumbs with parm and butter on top for more crunch. I have made any number of casseroles with cauliflower and this one is hands down the best!
I’ve just turned off the oven, making it for dinner tonight. Have not tasted it but the aroma is just satisfying.
Thank you for this recipe! ❤️
I hope it tasted as good as it smelled!! :)
Cauliflower Gratin was sooo good. Thank you! I used whole milk and regular flour.
Better than I could have imagined! I added brussel sprouts as well.
Just made it, it was delish! Used full cream milk and water 1 1/4 milk and 3/4 water. Added one more tablespoon of flour as my sauce wouldn’t thicken, I may halve that next time, also I’ll probably add more cheese next time too! ? (I used a tomme and gruyère mix)
Delicious recipe, thank you so much! Even my son (who doesn’t like cauliflower generally) liked it. I used orange cauliflower from the farmer’s market, and added sharp cheddar to the cheeses, so the dish had a lovely golden glow. I would definitely make this again with regular cauliflower, though, it is good enough and easy enough to be added to my regular dinner rotation!
I made this and it was good, but a bit watery. What did I do wrong?
Could I make this recipe the day ahead and refrigerate it over night?
[…] carrots are the flop! A cauliflower gratin is the best! To camouflage vegetables, do not forget the tomato sauce with onions, peppers or […]
I made this recipe. It was really good and easy
I am a big fan of “Iowa Girl Eats”, just love your recipes! Am looking for some make ahead sides for Thanksgiving. Do you this could be made ahead and frozen. If so, at what point would you place in the freezer?
I made this tonight.I enjoy cauliflower for many reasons and I am always looking for new recipes. I did use cashew milk and cheddar cheese b/c that’s what I had on hand, also sprinkled shredded mozzarella on top, I will make this again, really yummy!
Hi! I absolutely loved this recipe! We made it as a side with Chicken Milanese & fresh greens. It went beautifully with both. I’m going to keep this one for possibly an Easter Sunday meal. Thank you!
So glad you loved, Jeanine!