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Cauliflower Gratin

0 Ratings
4 Comments
  • Prep 10 min
  • Total 45 min
  • Servings 6

Cauliflower, cream, and billowly clouds of cheese, bake together under a crispy crust and rock your world every.time.you.bite.into.it. Grrr. MORE + LESS -

Cheeky Kitchen Cheeky Kitchen
October 6, 2014

Ingredients

1
large head of cauliflower, chopped to bite-sized pieces
4
tablespoons butter
3
tablespoons flour
1/2
pint half-and-half OR cream
1 1/2
cup shredded parmesan cheese
1/4
cup Rice Chex™ cereal, finely crushed
1
tablespoon butter, melted
1/8
teaspoon pepper
Pinch nutmeg
Salt to taste
1
small white onion, chopped

Steps

Hide Images
  • 1
    Preheat the oven to 375°F.
  • 2
    In a large, boiling pot of water, cook the cauliflower just unti softened. About 5 minutes. Drain. Then toss cauliflower into a 9x9 inch baking dish which has been sprayed lightly with nonstick cooking spray.
  • 3
    In a saucepan, cook the onions in the 4 tablespoons of butter over medium heat, just until the onions are translucent. Then sprinkle in the flour and whisk it to make a thick roux.
  • 4
    Add a little bit of cream, then whisk the mixture until smooth. Add a bit more, whisk, then add the rest of the cream. Sprinkle the cheese into the sauce, then pour over the cauliflower mixture.
  • 5
    In a small bowl, combine Rice Chex™, melted butter, pepper, nutmeg, and a bit of salt. Sprinkle over the cauliflower.
  • 6
    Bake in preheated oven for 25-30 minutes.
 

Nutrition Information

 No nutrition information available for this recipe
More About This Recipe
  • Get gratin! Who needs potatoes when cauliflower makes a picture perfect side dish, with a few less carbs?

    With winter officially around us, and upon us, and pressing against the windowpanes, it's only right we break out some serious comfort food.

    Of course, being the new year and all, comfort food also has to lend some sort of nutritional value to our resolution-driven diets. Which is why this gorgeously simple Cauliflower Gratin makes the perfect side dish. Rich and hearty, chock full of veggies, this recipe offers that special something for body and taste buds alike.

    Start with a head of cauliflower and a white onion. I grabbed parsley as well, thinking it would be pretty in the final pictures, but then I got so excited over the final dish I forgot to sprinkle it with parsley. With or without, your own batch of this divine food is going to be perfection.

    Toss your butter and onion in a pan over medium heat. Let the butter melt and simmer, then cook the onion until smooth and melty.

    Now grab your cauliflower, chop it up, and toss it in a boiling hot water bath to soften the cauliflower just a bit.

    Turn that butter and onion into a roux with the addition of flour and cream. And more cream. And did I mention cream? Oh, and Parmesan.

    I know, right? Just breathe. In. Out. In. Out.

    Once everything is prepared, you're going to toss your cauliflower in a lightly greased pan. Then pour the cheesy sauce right over the cauliflower.

    Toss a simple "breadcrumb" mixture together using Chex Mix, and once you've got that sprinkled all over your pan of gratin, you're ready to bake it all in a hot oven for 30 minutes, just until the mixture is bubbling around the edges and golden brown up top. Enjoy!

    Featured Recipe

    More Vegetable Casseroles

    Warm and comforting, veggie side dishes are great this time of year. Try some of these:

    Cheesy Green Bean Casserole Recipe
    Grain and Vegetable Casserole Recipe
    Lentil and Mixed Vegetables Recipe
    Thai Red Curry Cauliflower Recipe
    Carrots with Apricot-Ginger Glaze Recipe

    Brooke blogs at Cheeky Kitchen where she shares fun family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!

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