Nobody will be able to resist this cheesy cauliflower gratin! It’s the perfect way to get picky eaters to eat their vegetables.
What could be better than food in covered warm, melted cheese at your holiday table? When the food is a vegetable, so you’re getting fiber, vitamins, and minerals in the process!
This cheesy cauliflower gratin will surely turn any vegetable skeptic into a cauliflower fanatic. The cauliflower is quickly cooked before it’s enrobed in an easy homemade cheese sauce. Then, it is topped with more cheese and baked until golden and melted.
How to make cauliflower gratin
Prepare cheese sauce by making a roux.
Add warm milk and cheese.
Add cauliflower to a cast iron skillet and top with cheese sauce.
Sprinkle more cheese over the top.
Bake, then broil for a minute to brown and crisp the cheese.
Tips to make this cauliflower gratin perfectly
Whisk continually when preparing a roux. A roux is simply flour and fat cooked together and is used to thicken sauces. When you first add your flour, it might be chunky. Don’t worry! Whisk it continually for 1-2 minutes and it will become smooth.
Keep whisking when you add the milk to the roux. You want the sauce to thicken up before adding the cheese. Keep whisking until it has noticeably thickened once you add the milk to your roux.
Don’t over boil (or steam) cauliflower. Let the cauliflower boil for just 4-5 minutes so it still has some crunch. It will continue to cook and soften when baked in the oven.
Broil for 1-2 minutes after baking. To get that nice layer of crispy, golden brown cheese on top, turn on your broiler for a few minutes after baking. Just keep an eye on the cauliflower gratin so it doesn’t burn!
While this dish is not the “healthiest” way to prepare cauliflower, it is super delicious. I think it’s the perfect side to include with a holiday meal this year! It would be a great lower carbohydrate and lower calorie alternative to scalloped potatoes or mac and cheese. It is still incredibly satisfying, cheesy, and decadent!