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Cauliflower Gratin

From Greg Atkinson's book At the Kitchen Table.

1 cup water

1 tablespoon kosher salt

1 small cauliflower (about 2 pounds) or 8 cups florets

2 tablespoons butter, plus butter for the baking dish

2 tablespoons flour

3/4 cup  whipping cream 

6 ounces (about 1 1/2  cups) grated Gruyère cheese

1/2  teaspoon fresh-ground pepper




1) Butter a 6-cup ceramic gratin dish or a 9-inch square glass baking dish and preheat the oven to 375. 


2) In a saucepan over high heat, bring the water and salt to a boil. Add the cauliflower florets and cook just until the cauliflower has lost its raw look and becomes barely fork tender, about 3 minutes. Drain the cauliflower and reserve the cooking liquid.


3) Over medium heat, melt the butter in the empty saucepan and whisk in the flour. Whisk in the reserved cauliflower cooking liquid and when the sauce comes to a boil, stir in the cream and half the grated cheese.


4) Pile the cauliflower into the buttered baking dish. Pour the sauce over the cauliflower and sprinkle with the remaining cheese on top. Bake the dish until the cheese is browned and bubbling, about 10 minutes. Serve hot with French bread and a salad.

Serves 4

10 Comments:

Kelly O. Brand
Yikes! This looks delicious, but I am afraid it is too rich! What would be helpful in your posts is to include a nutritional analysis of the recipe including saturated fat and sodium as well as calories per serving.
November 14, 2012, 9:32 am

Gary H.
I always walk the dog too. I LOVE walking the dog!
November 14, 2012, 9:53 am

Marsha Stroh
Kelly, under the Food tab on myfitnesspal.com you can enter a recipe and they will tell you all the nutritional information per serving.
November 14, 2012, 10:47 am

Jenna Houston
Love a man that cooks (and uses dairy products) cauiflower!!My favorite
November 14, 2012, 1:05 pm

Judy Coloma
Looks like we will have another side dish for Thanksgiving at our house!
November 14, 2012, 1:41 pm

Misha G
Thanks for a great recipe! I switched out the cauliflower for broccoli and gruyere for sharp cheddar and served this as the veggie for my daughter's Thanksgiving dinner (lunch) at her preschool. All the kiddos loved it (and the teachers as well).
November 20, 2012, 10:10 pm

Lisa K
We had two Cookus recipes for Thanksgiving dinner - this and the sweet potatos with apples and kale. Both we were wonderful! Everyone especially loved the cauliflower gratin.
November 23, 2012, 12:50 pm

Jamie Sculley
This was too salty for us to eat. I think I'll have to adjust the recipe a bit but am willing to try it again.
September 2, 2013, 8:56 pm

Cynthia Lair
Hi Jamie, I think there's a wide range of saltiness when it comes to cheese. You might want to try a different brand of gruyere next time or cook the cauliflower in unsalted water.
September 3, 2013, 9:05 am

suzanne miller
Great dish, but for us it was more like two small heads of cauliflower, not one.
April 10, 2017, 1:55 pm

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