Cauliflower Gratin

Gratins are a simple, satisfying way to prepare vegetables like cauliflower, whose flavor is complemented well by the richness of butter and cheese. Accent it with fresh herbs of your choice.

In the farmstand: half & half, parley


  • 1 head cauliflower florets cut into 1/4" slices
  • 6 Tbsp unsalted butter
  • 4 garlic cloves
  • 2 Tbsp unbleached all-purpose flour
  • 2 cups half & half
  • 1 1/2 cups Gruyere cheese grated
  • 1/2 cup parley chopped


Rub a shallow gratin dish with butter and a side of one of the raw garlic cloves and set aside. Heat oven to 350ºF.

Melt butter in a large skillet over medium heat. Add remaining garlic and sauté 2 minutes until soft and just golden. Add the cauliflower and cook just until it begins to soften, 3 to 4 minutes. Stir in the flour and cook for 2 minutes more, then add half and half.

Season with salt and pepper to taste. Heat to boiling and immediately remove from the heat. Pour the cauliflower into a shallow au gratin dish.

Top with grated cheese and chopped parsley. Bake until the top is lightly browned and bubbling, about 30 minutes. Serve immediately.

cauliflower fall recipes gluten-free side

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