This cheesy cauliflower gratin is a wonderful, cheesy addition to a roast dinner.
- small head of cauliflower chopped into florets
- 2 tbsp unsalted butter
- 1/2 cup finely diced white onion
- 1/2 tsp dried mustard
- 1/2 tsp garlic powder
- salt and fresh group pepper to taste
- 1 1/2 cups milk
- 2 cups old cheddar cheese grated divided
- 1 tbsp MacClaren sharp cheddar soft cheese or equivalent sharp cheese optional but makes it cheesier!
- 1/2 cup bread crumbs
- 2 tbsp parmesan cheese
Preparing Cauliflower Gratin Casserole
- Chop the cauliflower into even florets and place in a microwave-safe pan.
- Cook cauliflower in microwave for 2 to 3 minutes on medium-high or until slightly softened. Alternatively - boil the cauliflower in a pot of water and cook until slightly softened. Just don't overcook!
Making the cheese sauce
- Add the butter to a medium-sized saucepan and bring to medium heat to melt. Add in the finely chopped onions and cook until slightly transparent.
- Add dried mustard, garlic powder, salt and pepper and stir until combined.
- Add in flour and whisk until smoothly blended into a soft roux.
- Gradually add milk in two or three portions and whisk continually.
- Turn down the heat. Set aside two tablespoons of grated cheddar cheese. Add the remaining grated cheese to the mixture and whisk until smooth.
- Add McClaren or sharp soft cheese, whisk well and remove from the heat. Taste to adjust for salt and pepper.
- In a large, lightly greased casserole dish, pour 1/3 of the cheese mixture. Add the cauliflower and place in an even layer. Pour the remaining cheese sauce over top of the cauliflower.
- In a small bowl combine bread crumbs, parmesan and 2 tablespoons of finely grated cheddar cheese. Toss gently to combine.
- Sprinkle the gratin topping evenly over the cauliflower casserole.
- Place in oven and bake covered for about 30 minutes. Remove the cover and continue baking for about 14 minutes or until it is slightly golden and bubbling. Serve immediately.
Some tips for this casserole:
- Don't overcook the cauliflower when first prepping If it is overcooked during this step, the casserole may turn out a little mushy. I find if you allow more time for baking with the gratin in the oven to soften, that the cauliflower holds more of its shape and does not get mushy.
- This recipe uses cheddar and parmesan but you can use other types of hard cheeses like Swiss or Emanthol for melting depending on what you have in your fridge.
- Make sure the cauliflower is not drowning in sauce but rather well coated. t also allows the gratin topping to stick to the individual pieces. It can turn out a little soupy if there is too much sauce.