cauliflower gratin recipe

A classic creamy and cheesy French cauliflower gratin with an exotic flavor. A comforting and family dish easy to make!

Curried Béchamel Cauliflower Gratin

cauliflower,

potatoes

garlic

Gruyère (shredded)

herbs

Tbsp butter

olive oil

Tbsp flour

milk

onion (diced)

garlic,

yellow curry,

paprika

In a medium saucepan, add the potatoes, and cover with water. Bring to a boil and cook until tender but firm, about 15 minutes.Drain the potatoes and let it cool a few minutes before peeling and cutting them into bite-sized pieces. Put them in a big bowl.

Potato cooking:

You can choose either to steam the cauliflower or cook it on the stoveStove: Bring a large pot of water to the boil and blanch the cauliflower until tender but firm, about 8-10 minutes. Drain well. Put them with the potatoes. Add a little salt and mix gently (optional).Steam: In the Instant Pot, add 1 cup of water and place the steam basket with the cauliflower florets. Cover and seal. Cook on high pressure for 2 minutes. Quick-release the pressure.

Preheat oven to 360 F.

Cauliflower cooking:

In a medium saucepan, melt butter with olive oil over medium heat. Add the onion and garlic; cook until soft. Add the flour, stir until smooth and the mixture turns to a light sandy color. Slowly pour the milk into the butter mixture and whisk continuously until very smooth. Bring to a boil to thicken the sauce. Reduce to low heat, season with curry, paprika, salt (put less if you add the ham), and pepper to taste. Add the ham or the bacon lightly browned in a pan to release the grease and drain on a paper towel (optional) and mix. Set aside.

In a 13 by 9 by 2-inch glass baking dish, rub the entire dish with half of a garlic clove, then grease the dish with butter or olive oil.

In the bowl, pour the curry béchamel on the potato and cauliflower. Mix gently until all is coated by the sauce and finally put pour everything into the baking dish. Evenly sprinkle the cheese and top with the herbs.

Bake for 25-30 minutes or until melted and golden on top. Let it cool for 5-10 min. before serving.

To make Béchamel:

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

Frank’s RedHot sauce

onion powder

garlic powder

salt

Worcestershire sauce

Dijon mustard

black pepper

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.

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Curried Béchamel Cauliflower Gratin

Cauliflower Gratin Recipe with Butt...

The most viewed cauliflower gratin recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine