Cauliflower Gratin

Cauliflower Gratin


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , , ,

Yields or Serves:  

[Total: 3   Average: 5/5]

I LOVE cauliflower. I love to eat it raw, steamed, in casseroles, and especially as a gratin. Seriously, I don’t know what could be better than cauliflower and cheese! If you don’t want to use Gruyère cheese then just use whatever cheese makes you happy.Just make sure it’s a cheese that melts well.

  • 1 Head Cauliflower (Chopped Into Small Florets)
  • 5 Tablespoons Butter
  • 5 Tablespoons Unbleached Flour
  • 1 Cup Gruyère Cheese (Grated)
  • 1 Garlic Clove (Minced)
  • Zest Of 1 Lemon
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1 1/2 Cups Whole Milk
  • 2 Tablespoons Fresh Dill (Minced)
  1. Preheat oven to 350 degrees.
  2. In large-size sauté pan melt butter with garlic. Whisk in flour. Cook for 1 minute.
  3. Add milk whisking constantly until thickened. Add 1/2 cup Gruyère cheese whisking until fully melted.
  4. Place cauliflower in casserole dish and toss with kosher salt, pepper, and lemon zest.
  5. Pour cheese sauce over cauliflower and mix to coat.
  6. Top with remaining cheese and place in oven.
  7. Bake for 20 minutes.
  8. Remove from oven and garnish with minced dill.
  9. Serve warm.
  10. Serves 4
  11. "Work With What You Got!"
  12. © Victoria Hart Glavin Tiny New York Kitchen All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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