Food & Drink Magazine

Food: Cauliflower Gratin.

By Sensiblelessons @sensiblelessons

I am going to tell you something.

Food: Cauliflower Gratin.

Actually I am going to tell you what to do.

Food: Cauliflower Gratin.

Make this. Tonight. This weekend. Whenever, just make it soon.

Food: Cauliflower Gratin.

You will thank me.

Food: Cauliflower Gratin.

Check out that gruyere and swiss. Party time!

Food: Cauliflower Gratin.

Bread crumbs make it even better. There aren’t essential but necessary.

Cauliflower Gratin

Adapted from Food Everyday, Fresh Flavor Fast.

Serves 4


  • 3 slices bread, torn into large pieces
  • 2 tablespoons grated parmesan cheese
  • 2 teaspoons dried thyme
  • 3 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 1 head cauliflower, trimmed and cut into small florets
  • Kosher Salt and freshly ground Black Pepper
  • 1/2 cup grated Gruyere cheese
  • 1/2 cup grated swiss cheese


Preheat oven to 350 degrees.

1. In a food processor, pulse bread and parmesan until coarse crumbs form. Add dried thyme and 1/2 handful of cheese mixture. Mix with hands.

2. In large saucepan, melt butter over medium heat. Add flour; cook, whisking constantly for 1 minute. Gradually whisk in milk.

3. Add cauliflower, and season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover, and cook until cauliflower is starting to soften, about 5 minutes. Remove from heat; gradually stir in Gruyere and Swiss cheese.

4. Transfer mixture to a 2 quart baking dish or individual ramekins. Sprinkle evenly with bread crumb mixture. Cover with aluminum foil; bake until cauliflower is just tender hen pierced with a knife. Remove foil, and continue to bake until bread crumbs are golden brown – about 20 minutes more. Serve hot!


Food: Cauliflower Gratin.

Food: Cauliflower Gratin.


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