Whole cauliflower gratin

Whole Cauliflower Gratin features a tender cauliflower head smothered in a creamy cheddar and parmesan cheese sauce, baked to golden perfection. This comforting dish serves as an excellent side or a hearty vegetarian main course.

11 Dec 2025
Cook time 35 min
Prep time 5 min

Ingredients:

1 cauliflower
1/4 cup butter
1/3 cup all-purpose white wheat flour
2 cups milk (1% fat)
1/2 cup cheddar cheese
1/3 cup grated parmesan cheese

Whole Cauliflower Gratin is a delicious and hearty dish that makes for an excellent side or even a vegetarian main course. It's a rich blend of tender cauliflower enveloped in a smooth, cheesy sauce, making it a perfect comfort food. This recipe is straightforward and yields a flavorful, creamy gratin that's sure to be a hit with everyone.

Instructions:

1. Preheat Oven and Prepare Cauliflower:
- Preheat your oven to 375°F (190°C).
- Remove the leaves and the bottom core of the cauliflower, but keep it whole. Rinse the cauliflower under cold water and set aside.

2. Blanch Cauliflower:
- Bring a large pot of salted water to a boil. Add the whole cauliflower and blanch for about 5-7 minutes until it becomes slightly tender but still firm. Remove the cauliflower from the water and drain well. Set aside.

3. Prepare Cheese Sauce:
- In a medium-sized saucepan, melt the butter over medium heat.
- Once the butter has melted, add the flour and whisk continuously to form a smooth paste (roux). Cook for about 1-2 minutes until it turns a light golden color.
- Gradually whisk in the milk, ensuring there are no lumps and the mixture is smooth. Continue to cook and whisk until the mixture thickens to a creamy consistency, about 5-7 minutes.
- Add the shredded cheddar cheese and grated Parmesan cheese to the sauce. Stir until the cheeses are fully melted and the sauce is smooth. Season with salt and pepper to taste, if desired.

4. Assemble Gratin:
- Place the blanched whole cauliflower in a baking dish.
- Pour the cheese sauce generously over the cauliflower, making sure it is well-covered.

5. Bake:
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly.

6. Serve:
- Remove the dish from the oven and let it cool slightly before serving.
- Serve the whole cauliflower gratin as a delicious side dish or a vegetarian main course.

Once you've baked your Whole Cauliflower Gratin to golden perfection, you'll have a mouthwatering dish that's creamy, cheesy, and nutritious. This gratin makes an ideal accompaniment to any meal, or a satisfying vegetarian option on its own. Enjoy the comforting flavors and delightful textures that this easy-to-make dish brings to your table.

Whole cauliflower gratin FAQ:

How long should I bake the whole cauliflower gratin?

Bake the gratin in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the top is golden brown and bubbly.

What is the best way to check for doneness in the cauliflower?

To check if the cauliflower is done, look for a golden brown top and ensure the outer texture is tender. A fork should easily pierce through the florets.

Can I make the cheese sauce in advance and store it?

Yes, you can make the cheese sauce in advance and store it in the refrigerator for up to 3 days. Reheat gently before assembling the gratin.

What substitutions can I use for the cheese in this recipe?

For this gratin, you can substitute the cheddar with any melty cheese like Monterey Jack or Gruyère. You may also use nutritional yeast for a dairy-free option.

How should I store leftover cauliflower gratin?

Store leftover gratin in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.

Tips:

- Choose a fresh cauliflower with tight compact florets and minimal discoloration.

- To ensure the sauce is smooth, whisk continuously while adding the milk to the butter and flour mixture.

- For a richer flavor, consider using a mix of cheeses like Gruyère or Gouda along with the cheddar and parmesan.

- If you prefer a softer texture, steam the cauliflower for a few minutes before adding it to the baking dish.

- Top the gratin with breadcrumbs mixed with a bit of melted butter for a crunchy topping.

- Let the gratin rest for a few minutes after baking to allow the cheese sauce to set slightly before serving.

Nutrition per serving

6 Servings
Calories 240kcal
Protein 11g
Carbohydrates 18g
Fiber 3.21g
Sugar 7g
Fat 15g

Whole cauliflower gratin