Recipe Box, Roasted Cauliflower Gratin

“What is this, potatoes?” asked HH

cauliflower side dish thepaintedapron.com

“No, it’s cauliflower, do you like it?”

cauliflower gratin thepaintedapron.com

“It tastes just like scalloped potatoes! It’s really good!”

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Yep, probably something to do with the Gruyere cheese, butter and fresh bread crumbs…

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Cauliflower has really become trendy, and I admit, I have only cooked it a handful of times.  I started by roasting it

roasted cauliflower thepaintedapron.com

After roasting you could simply eat it as is, very tasty!

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But I really wanted to try it as a gratin, in other words baked in a white cheese sauce

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Thoroughly incorporating the flour into the melted butter and cooking for several minutes ensures a smooth sauce later

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I used 2% milk instead of cream to make this a little less sinful.  Heat the milk in the microwave for 1-2 minutes before adding and the sauce will come together faster

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Once the sauce has thickened, stir in the cheese and seasonings.  Fresh nutmeg makes all the difference

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Spoon a layer of sauce in the bottom of a greased casserole dish

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Top with roasted cauliflower*

*roast cauliflower until softened but still a little firm.  It will finish cooking when baked

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Cover with a blanket of cheese sauce

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Fresh bread crumbs really take no time and taste sooo much better than canned…I used about 1/2 of a bakery french bread roll

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Sprinkle cauliflower with bread crumbs and Parmesan, then pour melted butter over all.  At this point you can cover and refrigerate dish for up to 36 hours before baking

Cauliflower gruyere gratin thepaintedapron.com

Bring to room temperature and bake uncovered 30 minutes, or until heated through and golden

Roasted Cauliflower Gratin

  • Servings: 4-6
  • Difficulty: easy
  • Print

adapted from Ina Garten

1 large head cauliflower

2 cups milk

3 T flour

salt, pepper

olive oil

fresh nutmeg

3 oz Gruyere cheese, grated

3 oz shredded Parmesan cheese, divided

fresh bread crumbs [about 1 cup]

4 T unsalted butter, divided

Preheat oven to 400. Cut cauliflower into large florets, discarding tough stems.   Spray a foil lined baking sheet with cooking oil spray and spread florets out in an even layer.  Drizzle with olive oil and season with salt and pepper.  Roast cauliflower for 30 minutes, it should be partially cooked, but still a little firm.

While cauliflower is roasting make the sauce.  Melt 2 T of butter in a medium sauce pan.  Add flour and cook, stirring constantly for 2 minutes.  Add milk and bring to boil stirring occasionally.  Once mixture boils, cook one more minute then remove from heat.  Add Gruyere and 2 oz of Parmesan, and season with salt, pepper and nutmeg.  Stir and set aside to thicken.

Spray an 8″ x 8″ casserole dish with olive oil spray.  Cover the bottom with 1/3 of the sauce.  Top with an even layer of cauliflower and then cover with remaining sauce.  Sprinkle with bread crumbs and additional Parmesan cheese.  Season lightly.  Melt remaining 2 T butter and pour over all.  Dish can be covered and refrigerated at this point.

Bring to room temperature and bake uncovered at 350 for 30 minutes or until hot and bubbly.  Makes 4-6 servings

cauliflower gratin 2 thepaintedapron.com

We had it with BBQ chicken, but it would be great with pork or beef too~

cauliflower bake thepaintedapron.com

Enjoy!

for another printable version of Roasted Cauliflower Gratin click here

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Comments
15 Responses to “Recipe Box, Roasted Cauliflower Gratin”
  1. Mary says:

    Yum Jenna, that’s how I want my cauliflower, under a blanket of cheese sauce 🙂 I’ll have to try this instead of potatoes for a change!

    Like

  2. Thought I would come over and look at your cauliflower Gratin, that whole meal looks so good. Nice photos too. I should try and make that.
    Kathleen

    Like

  3. Scribbler says:

    We like it this way, too. Haven’t tried with this cheese, usually use cheddar. Looks Dee-lish!

    Like

  4. Kitty says:

    Oh my gosh Jenna, I love cauliflower, and this sounds heavenly (yet, kinda sinful)! Everything you make, I want to eat. Yum!!!!

    Like

  5. Kitty says:

    Oops, I forgot to mention that I know you and I aren’t food snobs, but fresh nutmeg is sooo much better, right?

    Like

  6. I went 30 years without cauliflower in my life but now eat it weekly! This looks decadent! Love!!

    Like

  7. Miz Helen says:

    Hi Jenna,
    Your Roasted Cauliflower Gratin looks so delicious, I can’t wait to try it! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Like

  8. Liz says:

    Looks so good. Thank you and have a great long weekend!

    Like

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