Cauliflower Gratin: The Most Versatile Side Dish On the Table

Brittny Drye
Food & Party

cauliflower gratinFor some reason, my family has never had cauliflower gratin on the holiday dinner table, but I think this year, I'm going to change that. I did a trial run at my own home and it's simply too tasty to pass up. And the best part is, you can pretty much throw whatever your little heart desires into the mix.

Like bacon or ham? Throw it in. Want a seasonal kick? Feel free to add nutmeg or chestnuts. And go absolutely nuts with the cheese. Toss in potatoes, garlic ... truly, the gratin gods want you to.

Cauliflower Gratin

  • 1 large head cauliflower, cored and cut into florets
  • 1 cup heavy cream
  • 1 tablespoon all-purpose flour
  • 1/2 cup grated Parmesan
  • 3/4 cup grated Gruyere cheese
  • Coarse salt and ground pepper
  • 1/2 cup fresh breadcrumbs
  • 1 tablespoon unsalted butter, cut into small pieces
  • Preheat oven to 400 degrees. In a large bowl, combine cauliflower, heavy cream, flour, and the cheeses (though leave a little extra to mix with breadcrumbs). Now, the fun part of adding in the extras -- throw in bits of ham, bacon, extra cheese, garlic, mushrooms, whatever tickles your tastebuds. Season with salt and pepper and toss to combine. Transfer mixture to a 2-quart baking dish, cover tightly with foil, and bake 30 minutes. In a small bowl, combine remaining cheese with the breadcrumbs. Sprinkle over cauliflower. Dot with butter and bake, uncovered, until topping is golden brown and cauliflower is tender when pierced with a knife, 10 to 15 minutes. Let cool 5 minutes before serving.
    What's your favorite side dish on the holidays?

    Image via stickygooeychef/Flickr
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