Cauliflower Gratin

This Cauliflower Gratin is a winner at our house: fresh cauliflower, a 5-minute preparation (yes, I promise!) and children who love it.  The only tricky thing about this cauliflower gratin is the fact that, when in the oven, the house starts smelling like something you cannot stay away from…  The hardest part is the waiting while all the goodness bubbles away in the oven.  I make this cauliflower gratin recipe with Quattro Formaggio (a shredded blend of Parmesan, Asiago, Fontina & Mild Provolone), but I have previously used just Parmesan because that was what I had available and it worked too.  Either way, all members in our family give this one a big thumbs up.

Cauiflower with Cheese


Cauliflower Gratin


  • 1 head of cauliflower
  • 1/2 cup heavy cream
  • 1/2 tsp. dry mustard
  • 3/4 tsp. salt
  • 1 cup shredded Quattro Formaggio or Parmesan
  • 1/3 cup breadcrumbs



  •  Preheat the oven to 350 F.
  • Cut the florets off the head of cauliflower and put them in a 2-quart baking dish.
  • Whisk the heavy cream, dry mustard and salt together and pour over the cauliflower.
  • Sprinkle the cheese, followed by the breadcrumbs on top.
  • Bake until tender, about 45 minutes.

Serves: 3-4


(Recipe by: Food Network Magazine, adapted by Marieke, aka HRH Mommy)


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2 Responses to Cauliflower Gratin

  1. Marjolein Visser says:

    Hey Marieke!
    Ook weer lekker hoor! Heb er wel een eigen variatie op gemaakt zodat het een complete maaltijd is. Met aardappelschijfjes en geruld gehakt met een uitje. Iedereen zijn bord leeg :-)
    Kijk nu regelmatig even op je site om te kijken of ik er nog iets lekkers zie. Leuk!
    Liefs, Marjolein

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