Cauliflower Gratin

Before the cost of cauliflower goes through the roof, buy one and make this. It is so truly yummy you won’t want to miss out.

  • 1 cauliflower, cut into small florets – 8 cups
  • 2 ¬†tbsp. olive oil
  • salt and ground pepper
  • 3 tbsp. unsalted butter
  • 3 tbsp. flour
  • 2 cups whole milk
  • 1 cup half and half
  • 2 tbsp. grated Asiago cheese
  • 1 1/2 cups finely grated Gruyere cheese
  • pinch of grated nutmeg

Preheat oven to 425 degrees. In a bowl, toss the cauliflower with the olive oil and season lightly with salt and pepper. Lay out on a baking sheet and roast, turning once, for about 20-25 minutes.

Reduce the temperature to 325 degrees. Melt the butter over medium heat and add the flour, stirring for one minute to cook off the flour, slowly whisk in the milk/cream until it begins to simmer. Whisk constantly for about 10 minutes, until it thickens . Remove from the heat and add the Asiago cheese, nutmeg and 1/2 of the Gruyere cheese.

Spray a 2 quart baking dish with Pam and pour the cauliflower in. Sprinkle the remaining Gruyere cheese over the top and bake for about 25 minutes.

You could also substitute the cauliflower with Broccoli. Be adventurous and use half and half.



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