Cauliflower Au Gratin

Cauliflower Au Gratin

16 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
amy w
Recipe by  amy w

“Cheesy cauliflower.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  3. Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
  4. Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
  5. Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
  6. Bake in the preheated oven until cheese is melted and browned, about 25 minutes.

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Reviews (16)

Rate This Recipe
Sarah Jo
21

Sarah Jo

One of my favorite ways to make cauliflower. I omit the nutmeg and add a dash of Frank's Hot Sauce and a little dijon mustard. There's never any leftovers--we usually eat the whole casserole dish full. I like to serve this with meatloaf.

SPARKLER8666
19

SPARKLER8666

This is an excellent basic recipe to riff on, which really are the best kind. It is flexible, stands up to changes and substitutions. The results are creamy, cheesylicious cauliflower that you might even get your picky eaters to try. Here are the changes I made, just to give you an idea of what can be done. I had a huge head of cauliflower (purchased for $1 at produce stand) and 3 smallish heads of broccoli veronica. Seemed like I needed more cheese sauce as a result, so I increased the sauce by 1/2 (3 Tbsp Butter, 3 Tbsp flour, 1 and 1/2 c. of milk, etc.) I had only scallions so I chopped up 1 and 1/2 c. of them. I had only 1/2 c. sharp cheddar so I subbed in colbyjack (obviously used more of that as well.) I love nutmeg in my cream sauce so I tripled the pinch of nutmeg and ground some fresh black pepper in there (definitely more than a few pinches.) This recipe is fairly low sodium, a little too low sodium for my tastes so I added about 1/2 tsp sea salt. So I followed the steps for the white sauce and kept the proportions except for seasoning, followed the cooking instructions including steaming until veggies were tender and baked it off with extra cheese on top. It was beautiful, tasted wonderful, and I got no complaints at all from the 18 year old, 12 year old, 98 year old, hubby or myself. (Do you know how rare it is to find a recipe they all like? lol, good job Amy W.)

BEAR KEEPER
15

BEAR KEEPER

Pretty good, although I don't really see the point of baking the cauliflower in the sauce. It ends up getting diluted by the water that comes out of the cauliflower. Much prefer to pour sauce on steamed cauliflower, and this has the added advantage of allowing portion control for those who are worried about a high-calorie sauce.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 208 cal
  • 10%
  • Fat
  • 14.2 g
  • 22%
  • Carbs
  • 10.6 g
  • 3%
  • Protein
  • 10.8 g
  • 22%
  • Cholesterol
  • 43 mg
  • 14%
  • Sodium
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

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