Cauliflower Au Gratin

Robyn Bruce


When I was younger, my mom always served fresh vegetables with regular cheese sauce on the side. It was delicious, but then I found this recipe for "au gratin". So, the cheese sauce bakes into the vegetables.

For a variation, I sometimes double this recipe and add some cooked cubed ham and use this recipe, then, as a main dish. I have a few recipes listed that are versatile like that, and this is another one of those.

☆☆☆☆☆ 0 votes
20 Min
30 Min


4 c
cauliflower, cut into florets
4 tsp
butter or margarine
2 clove
minced garlic, or 1/2 tsp. garlic powder
2 Tbsp
1/2 tsp
dash, cayenne pepper
2 c
evaporated skim milk
1 c
shredded sharp cheddar cheese
1 c
frozen whole kernel corn, cooked and drained
2 Tbsp
chopped parsley


1Preheat oven to 350 degrees.
2In steamer or microwave, cook cauliflower until crisp-tender. Set aside.
3In a large deep saucepan, melt butter. Add garlic and lightly saute for 1 minute. Stir in flour, salt and cayenne pepper. Gradually add milk, stirring constantly, until sauce boils and thickens. Adjust seasonings. Stir in 3/4 of the cheese, all corn and parsley.
4Arrange cauliflower in shallow baking dish. Cover with sauce and sprinkle remaining cheese on top.
5Bake, uncovered, until top is lightly browned and bubbling, about 30 minutes.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Wheat Free, Low Carb
Other Tag: Quick & Easy