Cauliflower Au Gratin

3 (1 Review)
9 servings
1 hr

A delicious vegetarian cauliflower gratin with about half the calories of a regular recipe. Cauliflower Au Gratin is a healthy alternative for the whole family. It’s also perfect side dish for any holiday!

I will be honest here, I am not a huge cauliflower fan. There’s something about the off smell when it’s cooking that bothers me. But when I tasted this dish, my mind was blown. It is so delicious and light! The flavors of the stock, Dijon, and Gruyere cheese with the cauliflower are phenomenal. I would eat this every week. My family loved it too, so it’s definitely in the Rio rolodex of recipes. I hope you try it and like it! And please let me know in the comments below.


INGREDIENTS TO MAKE CAULIFLOWER AU GRATIN


  • Large cauliflower head, cut into small florets, stems reserved
  • Grated Parmesan
  • Fresh chives, chopped plus more for garnish
  • Unsalted butter
  • Shallot
  • Garlic cloves
  • Vegetable stock or Chicken stock
  • Whole milk
  • Dijon mustard or prepared horseradish
  • Kosher salt
  • Black pepper
  • Shredded Gruyere cheese or Swiss

HOW TO MAKE CAULIFLOWER GRATIN


  • Cut cauliflower into small florets; reserve the chopped stems and ½ cup florets for later.
  • Bring a large pot of salted water to a boil.
  • Add the cauliflower and cook, uncovered, until crisp-tender, 4 to 5 minutes.
  • Drain the cauliflower, then in a bowl, toss with Parmesan and 2 Tbsp chives; set aside.
  • Preheat the oven to 425°F.
  • In a skillet over low heat, melt the butter and add shallots, garlic, and reserved stems and cauliflower.
  • Cook, stirring until tender but not brown, about 3 to 5 minutes.
  • Add stock and bring to a boil.
  • Turn heat up to high and cook until all of the stock has evaporated, about 8 to 10 minutes.
  • Remove from heat.
  • Transfer to a blender, add milk, Dijon, and salt and pepper; blend until smooth.
  • Add pureed mixture to the bowl with the cauliflower florets-Parmesan mixture; toss to coat.
  • Transfer to a 8 or 9-inch square grease baking dish.
  • Top with Gruyere cheese.
  • Bake uncovered until golden brown, about 35-40 minutes.
  • Garnish with chives.
  • Serve warm

Cauliflower Au Gratin

3 (1 Review)

Recipe details

  • 9  servings
  • Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr

Ingredients


  • 1 large cauliflower head, cut into small florets, stems reserved
  • 2 Tbsp Parmesan, grated
  • 1 Tbsp fresh chives, chopped plus more for garnish
  • 2 Tbsp unsalted butter
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 1 cup vegetable stock or chicken stock
  • ¾ cup whole milk
  • 2 Tbsp Dijon mustard or prepared horseradish
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ½-1 cup Gruyere cheese or Swiss, shredded

Instructions


Cut cauliflower into small florets; reserve the chopped stems and ½ cup florets for later. Bring a large pot of salted water to a boil. Add the cauliflower and cook, uncovered, until crisp-tender, 4 to 5 minutes. Drain the cauliflower, then in a bowl, toss with Parmesan and 2 Tbsp chives; set aside.
Preheat the oven to 425°F. In a skillet over low heat, melt the butter and add shallots, garlic, and reserved stems and cauliflower. Cook, stirring until tender but not brown, about 3 to 5 minutes. Add stock and bring to a boil. Turn heat up to high and cook until all of the stock has evaporated, about 8 to 10 minutes. Remove from heat.
Transfer to a blender, add milk, Dijon, and salt and pepper; blend until smooth. Add pureed mixture to the bowl with the cauliflower florets-Parmesan mixture; toss to coat. Transfer to a 8 or 9-inch square grease baking dish. Top with Gruyere cheese.
Bake uncovered until golden brown, about 35-40 minutes. Garnish with chives. Serve warm. Refrigerate leftovers for up to 3 days in an airtight container.
The Grove Bend Kitchen
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