It’s hard to get excited about Cauliflower. Just like cabbage, it has that distinctive sulfuric smell that can be a turn off for some people. Although not very colourful or flowery, both broccoli and cauliflowers are two of the most important flowers in the food world. They contain enzymes and phytochemicals, the very same ones that give off the distinctive smell, which are said to prevent certain types of cancers. And if they are as delicious as this Baked Cauliflower Gratin, so much the better.
The fancy name for this dish is Cauliflower au Gratin, which just means it has a brown crust made up of cheese and bread crumbs on the top. The crust and the fancy name, just made cauliflower a little bit more exciting. I love cauliflower as part of a stir fry, but it comes on it’s own in this beautiful and delicious vegetable bake. It’s a versatile side dish to anything, meat fish or poultry. I even love it as a light meal served with a crusty bread.
Fancy another vegetarian dish? Try my recipe for Sweet Corn Fritters.
What you need to make Cauliflower Gratin
- Cauliflower – You need a small head of cauliflower about 800g to serve as a side for 4 -6 people. Cut into florets and cook until just tender. I usually do this in a microwave as it is the most convenient, but if you prefer you can boil or steam it.
- Pantry/Fridge Items – Plain Flour,Butter, Milk, Grated Cheese(Tasty,Cheddar or a combination and a bit of Parmesan), Bread Crumbs,Salt & Pepper, Nutmeg
Easy does it..
- Cook the cauliflower florets until just tender
- Make the white sauce, then mix this with the cauliflower.
- Place the cauliflower mix in an oven proof dish and sprinkle grated Parmesan and Bread Crumbs on the top.
- To make ahead, cover with plastic wrap and store in the fridge until ready to bake. Will keep for 3 days.
- Bake in a preheated oven for 15 minutes or until the top is crusty and golden brown.
More Options and Substitutions
- Cheese – I sometimes use odd ends of cheeses like Mozzarella, Gruyere,Crumbled Fetta ,the packaged grated cheese sold as Pizza mix or whatever you have handy.
- Add Ins – Add a small can of corn kernels (drained) and a handful of frozen peas for a bit of colour.
- Use half broccoli and half cauliflower florets. This is another favourite.
- Place in individual serve ramekins instead of one large baking dish, like the photo below.
- Use Panko Crumbs in place of Bread Crumbs.
Baked Cauliflower Gratin
4-6
servings15
minutes15
minutesIngredients
1 small head Cauliflower, about 800g cut up into florets
50g Butter
1/4 cup Plain Flour
1 1/2 cup Milk
1/2 cup grated Cheese
Salt & Pepper to taste
1 teaspoon Nutmeg,optional
2 Tablespoons Bread Crumbs
4 Tablespoons Grated Parmesan
- Optional
1 x 25g can corn kernels,drained
A handful of frozen peas
Directions
- Preheat oven to 180°C.
- Place cauliflower florets in a shallow microwave safe dish and add 1/3 cup of water. Cook on high for 2 minutes. Stir and cook for another 2 minutes or until just tender. Alternatively you can boil or steam until tender.
- To make the sauce, melt butter on medium heat in a saucepan. Add flour all at once and cook until it thickens, stirring with a wooden spoon to keep it from sticking to the saucepan. Add milk in a steady stream and continue stirring until smooth and thick about 3 minutes. Add salt & pepper to taste and nutmeg, if using.Remove from heat and stir in the grated cheese.
- Place cooked cauliflower ( add drained corn and peas if using) in a shallow oven proof dish. Pour the sauce on the top and mix it through. Sprinkle bread crumbs and Parmesan over the sauce and bake for about 15 minutes or until the top is golden brown.
Notes
- Australian Standards Measurement Used
