Cauliflower Gratin is great as a side or meatless main dish and easy to prepare. Using my favorite Swiss and Parmesan cheeses from Cache Valley Creamery along with a touch of nutmeg, this is true comfort food that’s ready in no time.
The following post is sponsored by Cache Valley Creamery. All the opinions and comments about Cache Valley Cheese are my own.
I love a recipe that can stand alone as a main course or be the best supporting side dish of whatever meal is being served. Cauliflower Gratin is just such a dish. The recipe is super easy, a fool-proof winner and perfect for any kind of weather or season. The cauliflower is par-cooked in the microwave for a few minutes to speed up the process in the oven so there’s no need to get out a big pot to boil the cauliflower in for several minutes.
Using quality cheese in this recipe will be worth your efforts and in my area, I look for Cache Valley Creamery. They consistently deliver fresh, flavorful cheese that’s made with good, wholesome ingredients. Cache Valley Creamery has been in business since 1937 so I trust their expertise, plus they’re 100% American farmer-owned. The variety of cheese from this company is so vast, any home chef is going to feel inspired to experiment.
What is ‘gratin’?
A gratin recipe is usually topped with a golden crust, created by using either breadcrumbs, grated cheese, egg or butter. Also, gratin recipes are usually baked in a shallow baking dish. In Cauliflower Gratin, I’m using grated Swiss and Parmesan to create the signature crust during baking.
Why you’ll love this recipe
- Cauliflower Gratin is excellent as a side to any protein and is hearty enough for a meatless main meal.
- The entire recipe takes less than 30 minutes to prepare and is so easy that both novice and expert will love the process.
- The use of cauliflower in the recipe lightens up the calorie-count a bit, if you’re into that. This can be a great substitute for any cheese potato or mac and cheese recipe.
Since cheese is “the thing” in this dish, use the best cheese you can find. In my area of the world, that cheese is Cache Valley Creamery. Cache Valley has so many delicious varieties of wholesome good cheese, and they’ve been doing it since 1937, so I think they know a thing or two about how to get cheese right.
What type of cheese should you use in Cauliflower Gratin
- I love the combination of Swiss and Parmesan, as well as adding mozzarella for a nice stretch-factor. Other great choices would be-
- Monterey Jack or Colby Jack along with any cheddar if you like a less sharp gratin.
- If you love cheese with a bite, use extra sharp cheddar, or even Pepper Jack for a little heat.
How do you make Cauliflower Gratin
- Place cauliflower florets in a microwave-safe dish and cover with a wet paper towel. Microwave on high for about 5 minutes. This helps to soften the cauliflower just enough before baking in the oven. This step replaces the need to pre-boil the cauliflower, which takes significantly longer.
- In a small saucepan, butter gets melted and flour is added to form a paste. Milk is whisked in until the sauce is thick and creamy. This only takes a couple minutes.
- Some of the cheese gets added to the roux along with salt, pepper, and nutmeg. You can switch out the nutmeg and add ground mustard instead.
- The sauce gets spooned over the cauliflower in an 8×8-inch baking dish and more cheese gets added to the top. Then the whole thing bakes in the oven for only about 15 minutes and then it’s gooey and flavorful and ready to serve.
Cauliflower Gratin is so easy, so satisfying and it’s versatile. Experiment with different cheeses, add some fresh thyme, rosemary, or sage if you like. The cauliflower is nice and soft without being mushy and the best part, besides how good and comforting it tastes- It’s ready in a flash.
If you’re looking for more delicious, cheesy recipes, try My Best Grilled Cheese Sandwiches, and a family classic- Scalloped Hasselback Potatoes, or my Grandma’s Mac and Cheese.
Cauliflower Gratin
Ingredients
- 1 small head cauliflower, cut into florets (about 6 cups)
- 4 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 1 ½ cups milk
- Sea salt and ground pepper, to taste
- ¼ tsp teaspoon ground nutmeg, or more to taste
- 1 cup grated Swiss cheese, divided
- ¼ cup shredded parmesan
Instructions
- Preheat the oven to 425 degrees F.
- Place cauliflower florets on a microwave-safe plate and cover with wet paper towel.
- Microwave on high for about 5 minutes, until crisp-tender.
- Place the cauliflower in a single layer into an 8x8 inch baking dish.
- Melt 4 tablespoons butter in a small sauce pan over medium heat.
- Add 3 tablespoons flour and whisk until it makes a bubbly paste.
- Gradually add 1 ½ cups milk and stir until the sauce becomes thick and creamy.
- Remove from heat and add salt, pepper, ¼ teaspoon nutmeg and ½ cup of the Swiss cheese. (Do not add the parmesan yet.)
- Spoon the sauce over the cauliflower florets and sprinkle with remaining ½ cup Swiss cheese as well as the ¼ cup Parmesan cheese.
- Bake uncovered for 15 to 20 minutes until the cheese sauce is soft and slightly golden.
Notes
- For more stringy, melty cheese, add 1/4 cup mozzarella cheese to sauce.
- You can experiment with extra sharp cheese, Pepper Jack cheese, or mild cheddar, if you don't like sharp cheese.
- The Cauliflower Gratin can be refrigerated for up to two days and reheated in a 400F degree oven, covered in foil.
- Feel free to replace half of the cauliflower with broccoli for a colorful gratin. Broccoli and cauliflower pair so well together! If you make this combo gratin, I'd replace the nutmeg with either ground mustard or some red pepper flakes.
Lucy m says
Looks cheesy and delicious! These would go perfect with my Eater ham.
Sally Humeniuk says
Thanks, Lucy! I hope you love it as much as we do.
jill says
Its on the menu for next week! cant wait!
lisa alma says
My husband and I loved it! The nutmeg was a nice touch without overwhelming the dish. served it with grilled steak.
jaclyn k says
A huge hit with the family! I added a tsp of Horseradish to give a little kick. Delicious Sally thank you for sharing.
brenda m says
One of my favorite ways to make cauliflower. I add a dash of Frank’s Hot Sauce on top. There’s never any leftovers–we usually eat the whole dish in one sitting. I like to serve this with meatloaf.
Mari says
Sorry, I forgot to rate this.
Mari says
This is super tasty. I’ve made it 3 times in the past month and a half. If you’re like me and don’t want to microwave your food, just cover it with foil after 20 minutes and bake for another ten minutes. Great recipe, thanks.
Sally says
Awesome Mari! Thanks for the tip on covering with foil. I try not to microwave very much either and this will be my new method.
Ronnie says
Trying this one for sure!!
Sally says
Ronnie,
We LOVE this. I make it all the time. The secret is to make sure that whatever cheese you use, make it sharp! 🙂
Amanda says
Just at the grocery store last night I passed over the cauliflower thinking that I never know what to make with it! I won’t be passing over it next time, this looks scrumptious!
Sandy says
This was wonderful! Will definitely make again!
Sally says
Sandy, I’m glad you liked it. I make it A LOT, myself! 🙂