Head to any British Sunday roast, and you'll undoubtedly encounter the majesty that is cauliflower cheese. While once relegated to the sad fate of perpetual side dish, cauliflower gratin can most definitely stand-alone – no roast needed. This recipe transforms cauliflower into a slightly sweet, tender base that welcomes the rich sauce of Gruyère and Parmesan.
(Take a second to wipe the drool from your keyboard.)
For a gratin such as this one, we love Xtrema's Versa Skillet for functionality and aesthetics. Oven and broiler safe (both are needed for this recipe), this dish is durable, scratch-resistant and easy to clean: a nice perk when bubbly cheese is on the horizon.
- Cook Time
- Prep Time
- 1 head cauliflower, cut into florets
- 3 tablespoons unsalted butter
- 2 tablespoons flour
- 1 1/2 cup heavy cream (you can also use whole fat oat milk to reduce the dairy)
- 3/4 cup Gruyere cheese
- 1/2 cup Parmesan cheese
- Preheat the oven to 350F.
- Steam the cauliflower florets until tender, but firm. Drain.
- While the cauliflower steams, melt the butter in a saucepan over low heat. Add the flour, and stir continuously to make a roux. Slowly add the heavy cream, and whisk until thickened.
- Remove from the heat and add cheese, salt, and pepper to taste.
- Ladle part the cheese sauce into the bottom of a baking dish. Place the drained cauliflower on top, and spread with the remaining sauce. Top with extra Gruyere and Parmesan.
- Bake 20 to 25 minutes, or until the top begins to brown. Broil if desired for 3 to 5 minutes for a toasty top layer.
- Serve directly from the oven or at room temperature. Enjoy.
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