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Cauliflower Gratin

cauliflower gratin Side
Cauliflower Gratin
  • Prep 10 min
  • Total 45 min
  • Servings 6

Get gratin! Who needs potatoes when cauliflower makes a picture perfect side dish, with a few less carbs? MORE+ LESS-

Updated October 5, 2017


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


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  • 1
    Preheat the oven to 375°F. 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.
  • 2
    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.
  • 3
    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.
  • 4
    In a small bowl, combine Rice Chex™, melted butter, pepper, nutmeg, and a bit of salt. Sprinkle over the cauliflower.
  • 5
    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.

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