cauliflower gratin

Cauliflower Gratin is perfectly cheesy and unbelievably easy! Serve as a yummy gluten-free and vegetarian side dish with any meal.

Cauliflower Gratin

cauliflower,

Tablespoons butter

gluten-free flour

2% milk,

salt and pepper

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.

Looking for a cauliflower gratin recipe? This Cheesy Cauliflower Bake from Delish.com is the best.

Cheesy Cauliflower Bake

cauliflower

tbsp. butter, plus more for buttering dish

heavy cream

butter

garlic,

c. grated white cheddar

c. Parmesan

thyme leaves

kosher salt

black pepper

This recipe is the BEST macaroni and cheese replacement. Despite using 6 tbsp butter which was way too much. I’m making it again this evening for the 2nd time and plan to use about 1/2 the amount of butter. I highly recommend whether you’re on Keto or not.

This is very good and although I love butter this recipe has too much in my opinion.  I used 6 T.  Will definitely use less butter next time.

the dish was good but I like having the nutritional facts, after all this is a keto recipe and true ketoers track what they eat.

This dish is absolutely amazing!! I made a large on for a pot luck dinner and everyone loved it and asked for the recipe!

Mine turned out super watery. Wouldn’t make again

https://streaming.hearstdigitalstudios.com/c9bc9b77-4f20-4869-a01d-f3e724d4cf35/video_rover_16x9_1080p_hd_1539029042_21560.mp4

This Cheesy Cauliflower Bake Is The Low-Carb Side Everyone Will Love

This loaded cauliflower casserole is so easy to make. It's cheesy and has lots of bacon. You'll love making this recipe this fall!

Loaded Cauliflower Bake

tbsp. all-purpose flour

c. whole milk

cream cheese, softened

c. shredded cheddar, divided

Kosher salt

bacon,

c. sliced green onions

This dish was delish!  I used almond flour instead of regular (daughter has gluten allergy) and almond milk instead of whole milk. I didn’t blanch the cauliflower but I did have to bake it about 50 minutes to absorb the liquid. It was worth the wait!

Made it keto and delicious.  Substituted flour with almond flour and milk with almond milk.  You could also use cornstarch instead of flour. Shredded my own cheese to cut the carbs from pre-shredded, packaged cheese. If you're craving macaroni and cheese, this is a great lower carb substitute. Measure your ingredients to get the nutritional values if needed. This recipe is versatile, so ignore the negative reviews and make it work for you!

Made this for the family and my hubby who doesn't eat veggies at it! I used cream instead of milk and almond flour. I agree this is barley enough for 4 people, none the less this will be a side for Thanksgiving.

Delicious! The only change I made was two less strips of bacon. I think this could become a staple "base" for my family. Love the idea of adding broccoli and chicken!

This was an amazing recipe my husband and I loved it only changes I did was added chicken and broccoli to the mix and it was so filling!! Will definitely be making this again!

Recipe sounds delish and I’m gonna try it! My husband is diabetic but we are cognizant of carbs, sugar, etc. I love to live healthy and we are both major label readers. The comments on this post are annoying. Do your own research and stop complaining because you are given a wonderful FREE recipe. 🙄

Oh my heavens !!! This recipe is amazing.

Reviewers, stop asking for nutritional value! You can easily look it up yourself by researching each ingredient of the recipe. You have the internet! lol
Great recipe, btw!

https://streaming.hearstdigitalstudios.com/33c8bd16-fbc0-45bb-8f73-e0d1dfc6d447/video_rover_16x9_1080p_hd_1542315560_49847.mp4

Loaded Cauliflower Bake is like a loaded potato without the carbs.

Loaded Cauliflower Bake > Loaded Mashed Potatoes

Recipe video above. Most people think of this British classic as a side dish, but as far as I&#039;m concerned, it&#039;s equally worthy as a main!Most recipes will have you just boil the cauliflower, but it&#039;s honestly so much tastier roasted. As for the cheese? I&#039;ve gone with my favourite combination of Red Leicester and gruyere! Excellent melting qualities for a silky smooth sauce with a gorgeous golden colour and wonderful flavour. But any melting cheese will work a treat here. See the post for details!

Cauliflower Cheese

tbsp extra virgin olive oil

tsp sea salt

tsp pepper

/ 4 tbsp unsalted butter

milk ((full fat best))

cream ((or more milk))

tsp cooking salt ((kosher salt))

tsp nutmeg powder ((freshly grated is best))

Red Leicester cheese ((or cheddar), grated (Note 2))

cheese

/ ½ cup Red Leicester cheese ((or cheddar), grated (Note 2))

Preheat oven to 220°C / 430°F (200°C fan).

Toss cauliflower in oil, salt and pepper. Spread on a large tray.

Roast 20 minutes (don&#039;t turn). Cauliflower should still be a bit firm, but with some colour on them. Remove from oven.

Turn oven down to 180°C/350°F.

Roasted cauliflower:

Heat milk: Heat milk and cream until hot – either on the stove or in microwave.

Make roux: Melt butter in a large saucepan or small pot over medium heat. Add flour and cook, stirring regularly, for 3 minutes.

Add milk: While stirring, pour in half the milk. Once the roux is dissolved into the milk (mixture will thicken), stir in remaining milk. Stir on the heat for 1 minute – mixture should be thick enough to coat a wooden spoon.

Add cheese: Turn the stove off, but leave the pot on the turned off stove. Stir in salt, nutmeg and both cheeses. The cheese will thicken the mixture so it&#039;s like a thick sauce.

Mix in cauliflower: Add cauliflower and toss to coat in the sauce.

Cheese sauce (Mornay sauce):

Fill baking dish: Transfer mixture to a 2L / 2qt baking dish (30 x 20 x 5cm / 12 x 8 x 2&quot;).

Top with cheese: Sprinkle over gruyère followed Red Leicester cheese.

Bake at 180°C/350°F for 30 minutes until the cheese is melted, and cauliflower is bubbly and golden.

Serve: Sprinkle with parsley if desired. Stand 5 minutes then serve!

Bake:

Who knew Cabernet and cranberries would make such a dynamic duo? Add dried figs (plumped in the Cabernet ahead of time), and you end up with a winey, fruity fig bar, minus the cookie. This sauce is so fine, you'll be spooning leftovers on ice cream or slathering it on toast in place of jam. It's worth buying extra cranberries and freezing them so you can make more to last you through the winter. Editor's Note: This recipe is part of our Gourmet Modern Menu for Thanksgiving for 2 or 20. Menu also includes: Citrus-Sage Roast Turkey with Gravy (whole turkey or breast ); Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad; Mashed Potato and Cauliflower Gratin; Challah, Sausage, and Dried Cherry Stuffing; and for dessert, Apple Crostata with Spiced Caramel Sauce .

Cabernet-Cranberry Sauce with Figs 

Cabernet Sauvignon

cranberries

sugar

(3- by 1/2-inch) strips orange zest

Perfectly tender cauliflower tossed in a salty, rich, cheesy sauce that’s 100% plant-based. Wholesome enough for everyday and fancy enough for a holiday feast. Just 10 ingredients required!

Creamy Vegan Cauliflower Gratin (GF)

olive oil

onion ((~1/2 small onion))

cornstarch

light coconut milk

nutmeg

yeast ((optional))

tsp sea salt ((plus more to taste))

tsp black pepper

vegan parmesan cheese

Preheat the oven to 375 degrees F (190 C).

Cut cauliflower into small, even florets and steam in a large pot with a steamer basket (covered) until tender when pierced with a fork — about 15 minutes. Remove from heat and set aside uncovered to cool slightly.

Meanwhile, heat a large oven-safe skillet (we like cast iron) over medium heat. Add the olive oil (or vegan butter) and onion and sauté until the onion becomes tender and translucent — about 3-5 minutes. Add the garlic and cook for 1 minute or until fragrant, being careful not to let it burn.

Reduce the heat to low. Add the cornstarch or arrowroot and whisk to incorporate. Cook for 1 minute.

Pour in the coconut milk a little at a time, whisking constantly to incorporate. Go slowly to prevent clumps from forming. Continue until all of the milk has been added. Simmer for 8-10 minutes or until thickened, whisking frequently.

Add the nutmeg, nutritional yeast (optional), salt, and pepper. Taste and adjust seasonings as needed, adding more nutmeg for warmth, nutritional yeast for cheesiness, or salt or pepper to taste. Mixture should be very cheesy and savory to season the cauliflower well.

Add the steamed cauliflower to the sauce and toss thoroughly to coat. Taste once more and add more salt if needed. (Note: If you didn’t use an oven-safe skillet, you can transfer the mixture to an 8 x 8-inch baking dish now.)

Sprinkle the top with vegan parmesan cheese and bake uncovered for 12-15 minutes, until the top is golden brown and crisp. If using a cast iron pan, you can broil on high for the last 1-2 minutes (watching closely) for a crispier top. Remove from the oven and let stand for 5-10 minutes before serving. Garnish with thyme leaves (optional) and serve hot.

Best when fresh. Leftovers will keep stored in the refrigerator for 3-4 days. Not freezer friendly. Reheat leftovers in a 350 F (176 C) oven until warmed through.

https://www.youtube.com/watch?v=CgbXxXcM64o

Perfectly tender cauliflower tossed in a salty, rich, cheesy sauce that’s 100% plant-based. Wholesome enough for everyday and fancy enough for a holiday feast. Just 10 ingredients required!

Full Recipe: https://minimalistbaker.com/creamy-vegan-cauliflower-gratin-gf/
 
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Creamy Vegan Cauliflower Gratin (GF) | Minimalist Baker Recipes

Inspired by the classic British comfort food dish Cauliflower Cheese, this Cauliflower Gratin recipe features cauliflower in a rich, creamy savory cheese sauce with a buttery crunchy Ritz cracker topping.

Cauliflower Gratin Recipe with Buttery Ritz Topping

Olive oil spray

cauliflower florets

cream cheese

milk

Frank’s RedHot sauce

onion powder

garlic powder

salt

Worcestershire sauce

Dijon mustard

Mac and Cheese Shredded Cheese Blend (such as Cabot)

Ritz crackers

thyme

unsalted butter (melted)

Preheat the oven to 400F. Spray the inside of a 1.5-quart casserole dish with olive oil spray.

Cook the cauliflower florets in boiling water for 3 minutes, and then drain well.

Whisk together the cream cheese, milk, Frank’s RedHot sauce, onion powder, garlic powder, salt, Worcestershire sauce, Dijon mustard, and black pepper in a medium saucepan over medium heat. Once the sauce is smooth, whisk in the shredded cheese a handful at a time until the sauce is smooth.

Add the Ritz crackers to a zip-top plastic bag and crush. Add the thyme, black pepper, and butter, seal the bag, and shake it around to mix.

Stir together the cauliflower and cheese sauce. Pour it into the prepared casserole dish. Sprinkle the cracker topping evenly on top.

Bake until the casserole is bubbling outside and the topping is golden, about 15 minutes.

This Oven Roasted Cauliflower Au Gratin recipe is a take on the classic potato side dish - perfect to serve on Thanksgiving or with a chicken or steak dinner

Roasted Cauliflower Au Gratin

unsalted butter

all-purpose flour

milk (room temperature)

Gruyere (divided)

panko bread crumbs

Preheat the oven to 425°F.

Place the cauliflower florets on a baking sheet. Drizzle with olive oil, then season with garlic powder, salt and pepper. Toss to coat, then roast in the oven for 20 minutes, turning at the halfway point.

Meanwhile, melt the butter in a small saucepan over low heat. Add the flour, stirring constantly with a whisk or wooden spoon until well blended. Slowly whisk in the warm milk and stir until the mixture thickens, about 3-5 minutes.

Remove from heat, season with nutmeg and mix in half the cheese.

Transfer the roasted cauliflower from a baking pan to an 8x11 casserole dish. Pour the sauce evenly on top. Then sprinkle with the remaining gruyere and panko breadcrumbs.

Low the oven temperature to 375°F and bake until the top is browned and bubbly, about 20-25 minutes.

https://content.jwplatform.com/videos/dOwxpzQW.mp4

This Oven Roasted Cauliflower Gratin recipe is a take on the classic potato side dish - perfect to serve on Thanksgiving or with a chicken or steak dinner!

Cauliflower Gratin Wide

3½ tbsp flour (, plain / all-purpose)

gruyère cheese (, grated (or other melting cheese of choice, Note 2))

Fill baking dish: Transfer mixture to a 2L / 2qt baking dish (30 x 20 x 5cm / 12 x 8 x 2').

Amazing, easy and so tasty. This is now a staple side dish in my household.

Oof, roasting the cauliflower is an absolute gem of a tip! It's been years since I made a cauli cheese so I googled a recipe to remind myself on whether I had to boil the cauli first or not. My eye was immediately caught by 'roasted'. Noice! Unfortunately, I had to intolerance swap most of the ingredients, but can confirm that dairy free table spread, gluten free flour, lactose free milk, and plant cream do make a great bechamel.  As for cheese, we can tolerate small amounts of very hard cheese, so I just went parmy and vintage cheddar, but I added Dijon mustard to make it cheesier tasting. Since my version is not exactly the same, I can't say my review is for the recipe as such, but that roasted cauliflower- amazing! Thank you Nagi!!

Our FAVOURITE cauliflower cheese recipe! Thanks!

A very good take indeed on cauliflower cheese - I (accidentally) took the roasting a bit far, but the charred notes were delicious rather than burnt! Also your cauliflower slicing method is a great way to get neat florets quickly, and I chopped most of the core fine so it wasn't wasted. Also, Red Leicester in the cheese sauce makes a great change from Cheddar again...

Hi , I made this beautiful recipie a while ago and its a game changer baking the cauliflower first. I'm making it again  right now . Thank you so much for all of your recipes

This recipe broke me… I’m normally pretty good with portion control. After having my first bite, I couldn’t stop wanting more. It was worth all the effort of using my mandolin and finely dicing the cheeses - I realised at the last minute we do not have a grater or food processor for the cheeses. 🤦🏻‍♀️ This dish will be on repeat.

I made this last Christmas to go with your 12 hour shoulder of lamb- everyone loved it! 
My big question this year, is can I make it ahead and freeze it? 
Thank you!

Second time I am back now for your recipe- and I figured I would comment to let others know how awesome this dish is!! ♥️

Made this today for Thanksgiving. The roasted cauliflower was amazing and the sauce would have been good but it didn't end up thick at all after baking and seemed to be a bit oily and was way over the top too salty. I can't imagine why as it only has 1 tsp salt total which isn't much. I used hand grated Swiss and store bought shredded sharp cheddar. I wonder if the cheddar might have added the extra. Being in the US about the only way to get Red Leicester is online but I may try that along with gruyere another time.

I toss mine in the sauce and then refrigerate.  Heat all of it up when ready to cook so I can toss it again in the cheese sauce that has settled in the bottom of the container.   Just love this recipe!

Every time I make this my family can’t get enough!  Tastes so good!

This creamy cauliflower gratin is a cozy, golden-baked side dish that transforms humble cauliflower into a cheesy, custard-wrapped delight. With simple ingredients and minimal prep, it’s the perfect comfort food for both weeknights and festive occasions.

Creamy Cauliflower Gratin

tbsp olive oil (or butter

eggs

ml heavy cream

black pepper,

g Parmesan cheese (about ½ cup)

mozzarella cheese (about 1 cup)

Step 1

Preheat your oven to 190°C (375°F) and lightly grease a 9×13-inch baking dish with olive oil or cooking spray.

Step 2

Steam or boil the cauliflower for 5–7 minutes until fork-tender but not mushy. Drain thoroughly.

Step 3

In a bowl, whisk together eggs, cream, salt, and black pepper until smooth.

Step 4

Spread the cauliflower evenly in the prepared dish.

Step 5

Pour the custard mixture over the cauliflower, tilting the dish if needed.

Step 6

Top with grated Parmesan and then the mozzarella cheese.

Step 7

Bake for 25–30 minutes until golden brown and bubbly at the edges.

With its rich sauce and crispy topping, this cauliflower gratin turns humble cauliflower into a delicious, crowd-pleasing side.

cauliflower (about 2½ lbs/1.1kg), cut into medium florets

whole milk, warmed (see note)

Salt

Gruyère, divided

Pecorino Romano

panko breadcrumbs

Preheat the oven to 400°F (205°C) and set an oven rack in the middle position.

Bring a large pot of salted water to a boil. Add the cauliflower and cook for 5 minutes—it should be very al dente at this point, since it will continue cooking in the oven. Drain well and set aside.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, until bubbling but not browned. Gradually whisk in the warm milk. Bring the mixture to a gentle boil, whisking often and occasionally running a flat whisk or rubber spatula around the edges of the pan to keep the sauce smooth. Reduce the heat and simmer, whisking frequently, until thick enough to coat the back of a spoon, 3 to 5 minutes. Add 1 teaspoon salt, ¼ teaspoon pepper, the nutmeg, ½ cup (60 g) of the Gruyère, and 2 tablespoons of the Pecorino Romano (or Parmigiano Reggiano); whisk until smooth.

Spread about one-third of the sauce over the bottom of a 2-qt or 8-in (2-L or 20-cm) square baking dish. Arrange the par-cooked cauliflower evenly on top, then spoon the remaining sauce over the florets. Sprinkle with the remaining ½ cup Gruyère.

In a small bowl, toss the panko with the olive oil, the remaining 2 tablespoons Pecorino Romano (or Parmigiano Reggiano), the thyme, and a pinch of salt and pepper. Sprinkle evenly over the top of the cauliflower.

Bake, uncovered, for 25 to 30 minutes, until the topping is golden brown and the sauce is bubbling around the edges. Let cool for at least 10 minutes before serving to allow it to set up.

Wow excellent. Company worthy. I can see how this is a great base that you can expand on. I.e. add half broccoli and half cauliflower, etc. Delicious. Thank you. Your recipes are incredibly reliable which I appreciate.

Joanna, your first sentence made me laugh so hard that I cried! Thank you for your review…and for the chuckle! 🤣

We making your cauliflower gratin is it OK to use pre-graded Parmesan cheese such as Costco‘s in the recipe? Thank you for all of your wonderful recipes!

Wow! The sauce is...magical, and thank goodness because it is the one thing that makes boiling farty smelling cauliflower worth it! The panko topping with thyme and pecorino Romano took it over the edge. You always seem to send recipes that include ingredients I just purchased :) Thank you, Jenn, and thank you France!

Hi Jenn,
I have tried and loved so many of your recipes and served many of them to company as well as my family.  The most recent being Peruvian chicken… loved by all!
Would it be ok to steam the cauliflower rather than boiling? 
Thanks so much!

As usual, Jenn, your recipe is spot on! One big change: I use broccoli instead of cauliflower because my dog loves parboiled broccoli stems, so I'm "gifted" with a plethora of broccoli florets (she does not like the florets). I parboil the florets for 30 seconds, drain and lightly squeeze out any water to keep it reasonably crispy after baking. A thin layer of caramelized onions is a great addition. Genius recipe. The dog would like florets cooked this way, but we'll stick with the healthy, semi-raw option for her LOL.

Top 11 cauliflower gratin recipes from across the web

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Cauliflower Gratin

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Cauliflower Gratin

Top 11 cauliflower gratin recipes from across the web

The most viewed cauliflower gratin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cauliflower Gratin

Cheesy Cauliflower Bake

Loaded Cauliflower Bake

Cauliflower Cheese

Cabernet-Cranberry Sauce with Figs

Creamy Vegan Cauliflower Gratin (GF...

Cauliflower Gratin Recipe with Butt...

Roasted Cauliflower Au Gratin

Cauliflower Cheese

Creamy Cauliflower Gratin

Cauliflower Gratin

The most viewed cauliflower gratin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine