Cauliflower Gratin


Created for: Oval Baker


  1. Preheat the oven to 375°F (190°C).
  2. Cook the cauliflower florets in a large pot of boiling salted water for 6 – 8 minutes, until tender but still firm. Drain.
  3. Melt 2 Tbsp (30ml) of butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2- 4 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add salt, pepper and nutmeg, ½ cup (125ml) of the cheddar, and the asiago.
  4. Pour 1/3 of the sauce on the bottom of the oval baker. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.
  5. Combine the breadcrumbs with the remaining 1/4 cup (60ml) of cheddar and sprinkle on top.
  6. Dot the remaining butter over the gratin. Sprinkle with salt and pepper. Bake for 30-35 minutes, until the top is browned. Serve hot or at room temperature.


  • 1x 3 lb (1.4 kg) head cauliflower, cut into large florets
  • Salt to taste
  • 4 Tbsp (60ml) unsalted butter, divided
  • 3 Tbsp (45ml) all-purpose flour
  • 2 cups (500ml) hot milk
  • Salt to taste
  • Freshly ground black pepper to taste
  • ¼ tsp (1ml) nutmeg
  • ¾ cup (180ml) aged cheddar, grated
  • ½ cup (125ml) asiago, grated
  • ¼ cup (60ml) fresh bread crumbs

Share this recipe:

Main Ingredient: Cauliflower
Cooking Time: 35 minutes
Serving Size: 6