Real Recipes From Real Home Cooks ®

cauliflower and cheddar gratin

(1 rating)
Blue Ribbon Recipe by
Garrison Wayne
La Quinta, CA

Frankly, just about anything tastes good when it's baked in a cheese sauce. This cauliflower gratin is no exception... in fact cauliflower and cheese sauce seem to be made for each other. The sharpness of the cheese and the subtle strength of the cauliflower marry well for the perfect side dish. When I make this, I forgo the potato. You just don't need it. And when it comes to the meat, simple is best. Let the Cauliflower Gratin shine as the star that it is. If you are a vegetarian (not vegan), this is a very satisfying main dish. Try it, you'll love it!

Blue Ribbon Recipe

With a nice and creamy cheese sauce, this cauliflower gratin is perfection! It almost tastes like mac and cheese, but healthier. The cheese sauce is creamy with a hint of tang from the Dijon mustard. A delicious side dish that would be great with roasted chicken or steak. Try serving this as a holiday side dish too. We think it will be a hit with kids.

— The Test Kitchen @kitchencrew
(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For cauliflower and cheddar gratin

  • 1 lg
    head of cauliflower, florets only
  • 3 Tbsp
    butter, unsalted
  • 4 Tbsp
    all-purpose flour
  • 1 3/4 c
    milk, heated
  • 1/2 tsp
  • 1/4 tsp
    black pepper
  • 2 dash
  • 2 tsp
    Dijon mustard
  • 1 Tbsp
    dry sherry
  • 1 1/2 c
    sharp cheddar, grated
  • 1/4 c
    plain, dry bread crumbs

How To Make cauliflower and cheddar gratin

Test Kitchen Tips
Add milk to the water when parboiling cauliflower to help keep the cauliflower white and to add a little sweetness.
  • Milk and water boiling in a pot.
    Bring a large pot of salted water to a boil. [Test Kitchen Tip: Add milk to the boiling water to help keep the white color vibrant.]
  • Cauliflower added to the boiling milk and water.
    Add cauliflower florets to boiling water and parboil for 6-7 minutes.
  • Cooked cauliflower in an ice bath.
    Once cooked, place florets into an ice bath to stop cooking. Drain.
  • Cauliflower placed in a baking dish.
    Place in a buttered casserole dish. I use a 10 inch round just under 3 inches deep.
  • Butter melting in a pot.
    Make a white sauce by melting the butter in a medium saucepan.
  • Flour stirred into the butter.
    Add flour to the butter and stir with a large spoon to incorporate.
  • Milk whisked into flour and butter.
    Add the heated milk and stir constantly with a whisk over medium heat until the sauce comes to a boil.
  • Remaining ingredients whisked in.
    Remove white sauce from heat and add all the remaining ingredients, except the bread crumbs. Whisk well until the cheese is thoroughly melted.
  • Cheese sauce poured over cauliflower.
    Pour sauce over the cauliflower.
  • Bread crumbs sprinkled on top of the cauliflower.
    Sprinkle the bread crumbs on top of the cauliflower and cheese sauce.
  • Cauliflower baking in the oven.
    Bake in a 350 degree oven for 1 hour. Let sit 10-15 minutes before serving.