Cauliflower Gruyere Gratin

  • Recipesidesthanksgivingvegetable
  • Are you already collecting recipies for your Thanksgiving feast? It’s not to early to give you an idea is it? No? Good.

    Ok, so you know that yummy potato gratin stuff? Well, this is like that, only with cauliflower. And less carbs. And more cheese.


    Cauliflower Gruyere Gratin
    Mmmm, I love Gruyere cheese. I don’t have kids yet, but I’m pretty sure if I were a kid, I wouldn’t know there were vegetables in here:
    Cauliflower Gruyere Gratin
    adapted from Ina Garten
         serves 8
    4 lb cauliflower (2 large heads)
    1 1/2 T butter
    3 T flour
    2 C hot milk
    1/2 tsp salt
    1/2 tsp pepper
    1/2 tsp freshly grated nutmeg
    1 C shredded Gruyere
    1/4 C shredded Parmesan
    For topping:
    1/2 C shredded Gruyere
    1/4 C panko
    1 T melted butter
    Start out by boiling a large pot of water and washing the heads of cauliflower.

    Remove the green and chop into florets.

    Boil for 5-6 minutes, then drain.
    Meanwhile, preheat the oven to 375° and start on the sauce. In a small sauce pot, melt the 1 1/2 T of butter over low heat, then add the flour, stirring constantly for 2 minutes. Pour the hot milk into the mixture and stir until it comes to a boil. Boil for about a minute, constantly whisking, until it thickens up a little. Take the sauce off the heat and add the salt, pepper, nutmeg, cup of Gruyere, and Parmesan cheese.

    Pour half of the sauce into a 9X13 baking dish, pour in the drained cauliflower, then add the remaining sauce. Sprinkle the remaining 1/2 C of Gruyere and the panko on top. Drizzle the remaining butter on top.

    Bake for 25-30 minutes. Then, broil on low for 5 minutes.

    What’s not to love? I have always been skeptical in the past when I’ve seen “cauliflower mashed potatoes,” but that is my next thing to try. Mmm, so good!
    And if you’re still not exactly sold on the thought of cauliflower (just try it, ya big baby!), don’t worry. I’ve got a great recipe with potatoes. Scalloped Potato Au Gratin with Gruyere.
    click to print
    • Ann from Sumptuous Spoonfuls

      Oh gosh that looks amazingly cheesey good! This would be a great side dish for thanksgiving.

    • Professor Veg

      Cauliflower is the new potato. All will soon eat it even those haters out there. Thanks for making me hungry with great photos!

    • AndiWinslow

      I was just looking at a magazine with cauliflower in place of potatoes. Looks great, nice post. andi

    • Buttercream Blondie

      Cheesy perfection! This is sure to be a crowd pleaser! Looks fab! Just noticed your “man dip” as well. That needs to be made asap! Great recipes, following you now!

    • CJ – Food Stories

      OMG … I totally have to try this … simply amazing :-)

    • Tori Benick

      Wow, this might need to be added to my Thanksgiving menu this year! :)