Cauliflower Au Gratin

Cauliflower Au Gratin Recipe

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Wendee Bauer


I consider the posting of this recipe a team effort! Thank you Laurie Roberts for your detective work!! :) This recipe came from a PBS cooking show from years ago. The chef was Italian and his name was Nick Stellino. I've made this recipe several times in the past, but not recently. That will be changing!


★★★★★ 2 votes



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  • 4 Tbsp
    olive oil
  • 1 Tbsp
    anchovy paste
  • 1 Tbsp
    drained capers
  • 4 clove
    garlic, thickly sliced
  • 1 1/2 tsp
    fresh rosemary, chopped
  • 1/4 tsp
    red pepper flakes
  • 1/8 tsp
    black pepper
  • 1 Tbsp
    fresh italian parsley, plus 1 tsp.
  • 1 lb
    cauliflower florets, cut into 1 inch pieces, parboiled for 3-4 minutes and patted dry
  • 3 Tbsp
    italian bread crumbs
  • 3 Tbsp
    freshly grated pecorino romano cheese

How to Make Cauliflower Au Gratin


  1. Preheat broiler. Heat olive oil in a large saute pan on medium high until sizzling, about 2 minutes. Add anchovy paste, capers, garlic, rosemary, red pepper flakes, black pepper and 1 Tbsp of parsley. Cook for 2-3 minutes, until garlic is browned.
  2. Toss cauliflower into the pan and stir to coat well. Cook for 2 minutes on each side to brown.
  3. Transfer cauliflower to small 8x8 baking dish. Combine bread crumbs and cheese and sprinkle over cauliflower. Place under broiler for 5-6 minutes, until bread crumbs and cheese are browned. Srinkle with remaining parsley right before serving.
  4. Note - Cauliflower can be parboiled and refridgerated the day before to save time.

Printable Recipe Card

About Cauliflower Au Gratin

Course/Dish: Vegetables
Regional Style: Italian
Hashtags: #sides, #cauliflower

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