Cheesy Cauliflower Gratin
Helpful Tips for Making Cauliflower Gratin Casserole
Cauliflower is often overlooked as a delicious side dish, but it's so incredibly versatile and readily available at the market. I have many cauliflower recipes to try and add to your dinner menu.
- I typically use fresh cauliflower for this dish but you can certainly adapt using frozen steamed cauliflower in the same amount to lessen prep time.
- When making the cheese sauce, don't walk away, it needs to be stirred constantly to prevent sticking.
- The cheese I use is an Italian blend of mozzarella and provolone. You can use any cheese you like in this recipe.
- More cauliflower recipes to try from the recipe index creamy Mashed Cauliflower, Oven Roasted Panko Parmesan Cauliflower and Cheddar Cauliflower Soup with Bacon will warm you up on a chilly day.
- You may also like this recipe for Onion Gratin with Rosemary and Thyme from Kalyn's Kitchen.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
- 3 cups steamed cauliflower florets
- 4 tablespoon butter
- ⅓ cup all purpose flour
- 2 cups light cream or whole milk
- ½ teaspoon each tarragon onion powder, garlic powder, white pepper & salt
- 2 tablespoon Dijon mustard
- 2 ½ cups shredded Italian blend cheese
- 1 cup crushed croutons or buttery crackers
- 1 tablespoon melted butter
- Preheat the oven to 350°F. Spray a 2 quart casserole dish with cooking spray. Set aside. Steam the cauliflower florets then roughly chop them into bite size pieces. Set aside to cool slightly while you prepare the sauce.
- On the stove top over medium high heat, melt 4 tablespoon of butter in a small saucepan. Add ⅓ cup of flour. Whisk together until the butter and flour combine to form a roux.
- Whisk all of the seasonings and the Dijon mustard into the light cream.
- Lower the heat to medium. Slowly whisk the cream mixture into the roux, whisking continually. After adding all of the cream continue to whisk until it begins to bubble.
- Lower the heat and allow it to gently simmer for 3-4 minutes.
- Add 1 ½ cups of shredded cheese to the sauce, then remove the saucepan from the heat, stirring until the cheese has completely melted.
- Divide the remaining cheese into three equal parts.
- To assemble, ladle cheese sauce onto the bottom of the baking dish, next cauliflower then shredded cheese. Repeat ending with shredded cheese.
- Sprinkle the buttered crumbs on top.
- Bake for 30-35 minutes until golden and bubbly.