Blissfully Delicious

Cauliflower Gratin

Have you ever gotten so caught up with cooking and baking both new and old recipes that sometimes you forget to blog about it? I am pretty sure that my fellow blogger readers can relate to this. It happens to me frequently! Probably more frequently than it should. I would try new recipes and find great ones–and make them a few more times before I get to even blog about it and share with the rest of the world!  The good thing about that is that I get to try it several times before my readers know, so if it flops the second or third time around, I’d probably skip blogging about it all together. But if it continues to impress me, then you will know that the recipe is true and tried.

This dish was one of them. I wanted to add a new vegetable dish for our holiday dinner; and wasn’t sure what to make. And then I had my Barefoot in Paris cookbook laying on the floor, so I flipped through it, and saw this dish. It’s really simple to make, and can be prepared ahead of time, which is a huge bonus for entertaining and great time saver during the holidays. You can prepare everything except the topping, and refrigerate them just until you are ready to bake them. As you heat up the oven, prep the topping and sprinkle them just before putting it into the oven. It is a very rich dish so if you’re looking for something “light”, this isn’t it. However, it is flexible, so you can substitute a couple of the cheeses listed below with other types as well although it may not be as authentic as what the recipe intended.

I added bacon bits in mine for the second time I made them, and it was a hit. I preferred mine piping hot from the oven, and slightly warm so I could still enjoy the goey cheese melting :)!  Happy cooking!

Adapted from Barefoot in Paris

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Yield: 4-6 servings


12 Responses to “Cauliflower Gratin”

  1. #
    Brianna & Dustin — February 26, 2011 at 1:52 pm

    Yum! I love cauliflower prepared this way. People who claim to hate vegetables must have never tried them in gratin form! :)

    • h2babe — February 27th, 2011 @ 6:00 pm

      I agree Brianna!

  2. #
    Ann @ Cooking with Wine — February 26, 2011 at 10:03 pm

    My husband refuses to eat cauliflower because he says it looks “creepy”. This might be just the recipe I need to convert him! Looks wonderful!

    • h2babe — February 26th, 2011 @ 10:26 pm

      LOL. My brother in law is also super picky–but looooved this!! Hopefully your hubby likes it!

  3. #
    Laurel — February 28, 2011 at 7:22 pm

    This cauliflower recipe looks yummy! We’re featuring side dishes at the M&T Spotlight and I’d love for you to submit this:

    • h2babe — February 28th, 2011 @ 7:32 pm

      OK, I just did! Thanks for stopping by Laurel :)

  4. #
    Molly Jean — March 1, 2011 at 3:50 pm

    Okay, I’ll admit it… I’ve never had anything in gratin form besides potatoes.

    OH THE SHAME! ;)

    BUT, this might be the perfect recipe to break out of the my shell. This looks great!!

    • h2babe — March 1st, 2011 @ 4:15 pm

      ;-) You should give it a try! You may like it!

  5. #
    Ann — April 4, 2012 at 6:44 am

    I add toasted slivered almonds and parsley.
    Leaving the cauliflower whole calling it a brain of cauliflower.

    • Yudith — April 4th, 2012 @ 7:16 am

      Cute idea Ann, thanks!

  6. #
    Sonya — August 28, 2015 at 5:11 pm

    Yes, I can vouch for this gratin’s creamy deliciousness!!! I made it side by side with my other favorite cauliflower gratins from The America’s Test Kitchen Family Cookbook, and I was really impressed that this one was just as good even though it uses milk instead of cream and has less breadcrumbs on top. Absolutely delicious!!!!!!!!! It’s been a hit both times I made it and has now earned a permanent favorite spot in my recipe collection :) PS I love the ATK ones too – the crumb topping is really good, the cream sauce is awesome too – I’m just gonna keep making all of these gratins! :)


  1. Pingback: My top 10 recipes for 2011! |

Leave a Comment