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We’ve Been Making This Simple Gratin At Least Once A Week! It’s Just So Tasty

Perfect as a side dish or a main course all on its own, the French-inspired cauliflower gratin is a great way to incorporate this vegetable onto your dinner table. A simple mixture of milk, cheese, butter, and cauliflower, this recipe is pretty easy to make.

You can play around with lots of different cheeses, though many agree that Gruyere is a traditional choice for the dish. If you canít find Gruyere, some good substitutes would be Fontina, Comte, or Beaufort cheese. One of these options should be available in your local grocery store, though cheddar could also work if you can’t find these substitutes.

Some people add a bit of mustard flavor or chopped nuts, but weíd say that keeping it simple works perfectly. Though going half-and-half with cauliflower and broccoli could be pretty tasty!


Cauliflower Gratin

30min to prepare serves 4-6


  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups hot milk
  • 3/4 cup grated Gruyere cheese
  • 1/2 cup grated Parmesan cheese
  • Pinch cayenne pepper
  • 1 large head cauliflower, cut into 1-inch florets
  • 3 tablespoons bread crumbs
  • Salt and pepper to taste
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  1. Preheat the oven to 375 degrees F
  2. Fill a large pot with water and bring it to a boil. Add a pinch or two of salt, followed by the cauliflower florets. Let them cook for five to six minutes ñ you want them to be tender but still firm. Drain the cauliflower and set aside.
  3. While the cauliflower is cooking, melt 2 tablespoons of butter in a medium saucepan over low heat. Add the flour and stir the mixture with a wooden spoon for about two minutes. Then, add the hot milk and stir everything until it starts to boil.
  4. Whisk the milk for about a minute, until it thickens, and then take it off the heat. Add a pinch of salt and pepper, cayenne, Parmesan cheese, and 1/2 cup of Gruyere. Stir everything together until blended well.
  5. Spray an 8x11 baking dish lightly with cooking spray, then add about 1/3 of the sauce mixture to the dish. Then, add all of the drained cauliflower, followed by the rest of the sauce.
  6. Mix the remaining Gruyere cheese with the bread crumbs and sprinkle the mixture on top of the dish. Melt the remaining 2 tablespoons of butter and drizzle over the top as well.
  7. Sprinkle salt and pepper over top and bake for 25 to 30 minutes, until the top is browned.

Recipe adapted fromFood Network