Monday, November 26, 2012

Cauliflower Gratin

One of my favourite side dishes growing up was cauliflower with cheese sauce.
This is a totally kicked up version of my old school recipe

The crispy cheese topping is to die for, I couldn’t stop eating it!

What you need,

1 head cauliflower, cut into large florets
Kosher salt
4 tbsp. butter, divided
3 tbsp. all-purpose flour
2 cups milk, warmed
½ tsp. freshly ground black pepper
¼ tsp. freshly grated nutmeg
¾ cup grated Gruyere cheese, dived
½ cup grated Parmesan cheese
¼ cup panko bread crumbs

Preheat the oven to 375 degrees.

In a large pot of salted boiling water cook the cauliflower for about 5 minutes until just tender but still firm.

Drain and set aside.

In a separate saucepan, melt 2 tablespoons of the butter over medium heat. Stir in the flour and cook, stirring constantly for 2 minutes until light golden brown. Whisk in the hot milk and continue to cook until mixture thickens, about 10 minutes.

Remove from the heat and stir in the Parmesan cheese, ½ cup of the grated Gruyere cheese, 1 teaspoon of salt, the pepper and the nutmeg. Stir until smooth.

Pour 1/3 of the cheese sauce into a baking dish; spread the cauliflower pieces over the sauce. Pour the remaining sauce over the cauliflower in an even layer.

Mix the remaining Gruyere cheese with the panko crumbs and sprinkle over the top. Melt the remaining 2 tablespoons of butter and pour over the breadcrumbs.

Bake for 30 minutes or until hot and bubbly and the topping gets brown and crisp.

This is the best way to eat cauliflower ever!
So much flavour, the Gruyere cheese is perfect.

This is a great side dish!


Recipe from

1 comment:

  1. Yum I might actually like cauliflower this way, but then I guess it defeats the purpose of cauliflower. OH who cares, YUM!