Healthier Than The Traditional Gratin, Our Cheesy Cauliflower Version Will Knock Your Socks Off!



Serves 6


  • 1 large head cauliflower, cut into florets
  • 2 cups whole milk
  • 1 cup gruyere cheese, grated (or use swiss cheese)
  • 2/3 cup seasoned breadcrumbs or Panko
  • 1/3 cup parmesan cheese, grated
  • 1/4 cup (1/2 stick) unsalted butter, plus 2 tablespoons
  • 1/4 cup all-purpose flour
  • 2 tablespoons fresh parsley, finely chopped
  • 1/4 teaspoon ground nutmeg
  • kosher salt and freshly ground pepper, to taste


  1. Preheat oven to 400º F.
  2. Heat 3 inches of salted water in a large pot over high heat and add cauliflower florets. Cover and steam for 6-8 minutes, or until just fork tender.
  3. Drain and set aside.
  4. In a large saucepan, melt 1/2 stick butter over medium-high heat and whisk in flour to create a roux. Cook, stirring constantly, until mixture is smooth and paste-like.
  5. Continue to whisk and slowly pour in milk until combined. Bring to a boil and cook until sauce thickens. 3-5 minutes.
  6. Season with salt, pepper and nutmeg, then stir in gruyere and cook until melted and smooth.
  7. Place cooked cauliflower in a large baking dish and pour sauce evenly over the top.
  8. Melt remaining 2 tablespoons butter and, in a small bowl, stir it into breadcrumbs and parmesan cheese.
  9. Sprinkle topping mixture over cauliflower, then place baking dish in oven and bake for 20-25 minutes, or until cheese is melted and top is browned.
  10. Remove from oven and let cool 5 minutes before serving.

Recipe adapted from My Recipes

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