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Cauliflower Gratin

Name: Cauliflower Gratin
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cauliflower Gratin
Ingredients: 1 cauliflower head cut into florets; 50 grams butter; 50 grams plain flour; 500 ml whole milk; 150 grams grated cheddar cheese; 1 teaspoon mustard powder; 1 pinch salt; 1 pinch black pepper

Cauliflower Gratin is a classic side dish that pairs well with roasted meats or fish. This recipe combines tender cauliflower florets with a creamy cheese sauce and a golden topping. It is simple to prepare and provides a comforting addition to any dinner table. You can easily adjust the cheese types to suit your preference.

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Why cauliflower gratin is so popular

Making a cauliflower gratin is an excellent way to turn a simple vegetable into a hearty meal. The creamy texture of the sauce complements the soft cauliflower perfectly. This dish is also great for preparing in advance and reheating when needed. It is a reliable choice for family gatherings or a quiet Sunday roast.

A step-by-step guide to cauliflower gratin

Step 1

Boil: Bring a large pot of salted water to the boil and add the cauliflower florets. Cook them for about five minutes until they are slightly tender but still firm. Drain the water well using a colander and set the cauliflower aside. Place the drained cauliflower into a medium sized ovenproof baking dish.

Step 2

Sauce: Melt the butter in a medium saucepan over a low heat. Stir in the flour and cook for one minute to create a smooth paste. Gradually pour in the milk while whisking constantly to avoid any lumps. Continue to cook and stir until the sauce thickens and becomes smooth.

Step 3

Cheese: Remove the saucepan from the heat once the sauce is thick. Stir in half of the grated cheddar cheese along with the mustard powder and seasoning. Pour this creamy cheese sauce evenly over the cauliflower in the baking dish. Ensure all the florets are well covered by the mixture.

Step 4

Bake: Sprinkle the remaining cheddar cheese over the top of the dish for a crispy finish. Place the cauliflower gratin in a preheated oven at 200 degrees Celsius. Bake for twenty minutes until the sauce is bubbling and the top is golden brown. Serve the dish immediately while it is still hot.

The best tips for cauliflower gratin

To ensure the best texture for your cauliflower gratin, do not overcook the vegetable during the initial boiling stage. It should still have a slight bite before it goes into the oven. You can add a handful of breadcrumbs to the cheese topping for extra crunch. Adding a little nutmeg to the sauce provides a lovely warmth to the flavour profile.

If you want a more intense taste, try using a strong vintage cheddar or mixing in some parmesan. This cauliflower gratin can also be made with broccoli for a different colour and flavour. Make sure the cauliflower is very well drained to prevent the sauce from becoming watery.

You might also enjoy date balls, poached egg or asparagus soup.

Ingredients

servings

Adjust quantity

1 cauliflower head cut into florets
50 grams butter
50 grams plain flour
500 ml whole milk
150 grams grated cheddar cheese
1 teaspoon mustard powder
1 pinch salt
1 pinch black pepper

Cooking time

Nutrition information

NUTRITIONper serving

Energy:1665 kJ / 398 kcal
Fat:26 g
- of which saturates:16 g
Carbohydrates:23 g
- of which sugars:9 g
Protein:16 g
Fibre:4 g
Salt:600 mg

The best way to prevent a watery cauliflower gratin is to drain the boiled florets thoroughly. Let them sit in a colander for a few minutes and pat them dry with a clean towel if necessary. This ensures no excess moisture dilutes your creamy cheese sauce during the baking process.

Can I prepare cauliflower gratin in advance?

You can assemble the cauliflower gratin a few hours before you plan to eat. Keep the dish covered in the fridge and simply add a few extra minutes to the baking time. This makes it a very convenient option for busy weeknight dinners or festive meals.

What cheese works best for a gratin dish?

A sharp cheddar cheese is usually the best choice for this recipe because it melts well and has a strong flavour. You can also mix in some gruyere or parmesan for a more complex taste. The cheese helps create the classic golden crust that defines a good cauliflower gratin.