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 on Instagram the other day and my drink 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 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 flour (or all-purpose flour if you don't need to eat GF)
- 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.
7 Simple Easy Veggies Side Dishes – Busy Raising Wild Things 04.02.2018
[…] Recipe Courtesy of Iowa Girl Eats. […]
Ellie 04.01.2018
Made this as a side for Easter – minimal prep time and the whole family loved it!
nicole 03.01.2018
Hello there, I came across this on pinterest and have never had gruyere cheese before so I just checked my market online to see what they have available. would you recommend a mild or aged gruyere? thank you!
Kristin 03.06.2018
Hi Nicole! Either one would be delicious – just depends on how strongly flavored you like your cheese.
Dan 01.01.2018
I have made this a few times and it is fantastic! I do roast the florets for about 25 minutes instead of boiling. Also I use Swiss instead of gruyere because I find it easiser. Thank you for a great recipe!
Kristin 03.06.2018
Love that idea, Dan! I’ll give it a try next time I make this dish. So glad you enjoyed it! :)
Lauren 12.04.2017
Do you think you could use cheddar cheese instead of gruyere?
Kristin 03.06.2018
Sure! You’d get more of a “classic” mac and cheese flavor that way.
Cyndi in NC 11.21.2017
I made this last night as a test for our Thanksgiving dinner at my daughters. I’ve recently been diagnosed with Celiac disease and need to have some things for me to eat. A special turkey breast and gravy is being made for me, and whoever else wants some, so I’m bringing sides that I can have. This recipe is over the top!! My husband and I could have ate the whole dish last night but didn’t. *L* The family is going to love this. I can’t wait to share it. Thanks for a great dish!
Kristin 12.02.2017
Oh I’m so glad to hear it, Cyndi!! I hope it made your Thanksgiving feel extra special!
12 Side Dish Ideas for Thanksgiving - mother2motherblog 11.18.2017
[…] Cauliflower Gratin […]
Crafty Chick @CreativeisCool.com 11.16.2017
You had me at “bake until the cheese is golden brown and bubbly”
Jen 10.09.2017
Do you have any insight in freezing this recipe. Expecting twins in a month and I’m stocking up on veggie recipes because I know I won’t feel like eating anything but carbs!
Kristin 10.10.2017
I would freeze after baking then thaw in the fridge before reheating in the microwave. I hope this helps – and CONGRATS!!
Donna Christol 07.19.2017
This sounds yummy and I can’t wait to try.
Amy 04.17.2017
I made this recipe to go with our Easter ham and it was delicious! I “pre-made” the whole dish the day before and refrigerated it until the next day to bake fresh right before dinner. Everyone loved it!
Kristin 04.24.2017
Oh I’m so glad, Amy! Thanks for leaving such great feedback!
Sabrina 04.14.2017
Nicely put Kristin! It’s not pure mac and cheese but looks pretty good to me, especially by swapping a better carb for pasta, means I can probably eat more of it, thank you for this recipe!
Kristi 04.13.2017
This looks delicious! A must-try for sure. Do you think it would work to substitute some/all of the cheese with nutritional yeast? I don’t know if you’ve ever experimented with NY before (with Lincoln being dairy-free), but I’ve heard vegan eaters love it for its cheesy-like qualities :)
Kristin 04.24.2017
I think you could substitute some of the cheese with nutritional yeast. It’s our favorite popcorn topper (with lots of butter ?) !
Lucy 04.13.2017
Cauliflower with cheese sauce is something we had often growing up. I think it was just another way for my parents to get the veges in us kids. I’m surprised to find out others didn’t. Maybe it just isn’t an american thing (I’m from New Zealand).
Kami 04.12.2017
I’ve heard sweet rice flour works well as a thickener & makes a good gravy too. Has anyone tried it? I’m so weird about gluten free flour. ? I love cheesy cauliflower, looks great!
Kristin 04.12.2017
Sweet rice flour is awesome for both thickening sauces and soups – I use it a lot too!
Melissa 04.12.2017
This looks incredible! Cauliflower is one of my favorite vegetables and one that is so very versatile. This looks like the ideal side dish and combines all of my favorites.
Sara @ Last Night's Feast 04.12.2017
Wow this is a great alternative to something carb-y like potatoes or mac n cheese! It looks amazing, too
Kirsten 04.12.2017
Hi! Do you think dairy-free cheese would melt/taste ok with this? Thank you!
Kristin 04.12.2017
Hi Kirsten! I haven’t experimented with using vegan cheese in a cheese sauce so I’m going to open this up to other readers – has anyone done this with success?
Leslie 04.12.2017
My step dad makes something very similar, but he puts proscuitto in it! So good!
Kristin 04.12.2017
Ohhh my – sounds divine! I will definitely have to try that!
Kim 04.12.2017
Do you think that you could use frozen cauliflower instead of fresh? Thanks for the yummy recipe!
Kristin 04.12.2017
Hi Kim! I haven’t tried, but I bet it could work!