Best 7 Cauliflower Au Gratin Recipes

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Get ready to indulge in a symphony of flavors with our irresistible Cauliflower Au Gratin! This tantalizing dish is not just a culinary delight, but also a healthier alternative to traditional au gratin, making it a perfect choice for health-conscious foodies. Our collection of recipes offers a diverse range of options, catering to various dietary preferences and taste buds. From the classic Cauliflower Au Gratin, known for its rich and creamy texture, to its vegan and gluten-free variations, each recipe promises a unique taste experience. With step-by-step instructions and a plethora of helpful tips, you'll be guided through the process of creating this delectable dish that will impress your family and friends. So, prepare to embark on a culinary journey and discover the flavorsome world of Cauliflower Au Gratin!

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC CAULIFLOWER AU GRATIN



Classic Cauliflower au Gratin image

Yummy, cheesy cauliflower. Very easy to make with a little kick.

Provided by janette

Categories     Side Dish     Vegetables     Cauliflower

Time 55m

Yield 6

Number Of Ingredients 8

1 large head cauliflower, cut into bite-size pieces
1 cup light sour cream
1 cup shredded Cheddar cheese
½ cup diced onion
3 tablespoons melted butter
2 tablespoons red pepper flakes, or to taste
¼ teaspoon salt
½ cup panko bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water to a boil. Add cauliflower and cook uncovered until tender, about 10 minutes. Drain.
  • Combine sour cream, Cheddar cheese, onion, melted butter, red pepper flakes, and salt in a baking dish. Mix in cauliflower. Sprinkle bread crumbs on top.
  • Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 21.8 g, Cholesterol 41.7 mg, Fat 13 g, Fiber 4.5 g, Protein 11.6 g, SaturatedFat 7.8 g, Sodium 408.2 mg, Sugar 8.1 g

LORI'S CAULIFLOWER AU GRATIN



Lori's Cauliflower au Gratin image

I love cauliflower and this is one of my favorite recipes. I have been making it for years. The horseradish makes it special. I always add the full 2 tablespoons.

Provided by Lori

Categories     Side Dish     Vegetables     Cauliflower

Time 1h10m

Yield 6

Number Of Ingredients 12

1 large head cauliflower, cut into small florets and stems reserved
2 tablespoons grated Parmesan cheese
1 teaspoon dried chopped chives
2 tablespoons butter
1 tablespoon chopped shallot
1 tablespoon minced garlic
1 cup vegetable broth
1 cup heavy whipping cream
2 tablespoons prepared horseradish
salt and ground black pepper to taste
2 tablespoons heavy whipping cream
½ cup shredded Gruyere cheese, or more to taste

Steps:

  • Chop cauliflower stems into small pieces. Measure out 1/2 cup of cauliflower florets and chop into small pieces. Set aside.
  • Bring a large pot of lightly salted water to a boil. Add cauliflower florets and cook uncovered until crisp tender, 4 to 5 minutes. Drain. Toss with Parmesan cheese and chives.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt butter in a skillet over low heat. Add reserved stems and chopped florets, shallot, and garlic; cook and stir until tender but not brown, 3 to 5 minutes. Pour in vegetable broth and bring to a boil. Cook over high heat until broth evaporates completely, 8 to 10 minutes. Remove from heat.
  • Pour 1 cup heavy cream into the skillet and puree mixture with an immersion blender until smooth. Stir in horseradish, salt, and black pepper. Transfer to a baking dish and add blanched florets; toss to coat evenly with cream mixture. Drizzle with 2 tablespoons heavy cream and top with Gruyere cheese.
  • Bake in the preheated oven until golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 278 calories, Carbohydrate 10.9 g, Cholesterol 82.7 mg, Fat 24 g, Fiber 3.9 g, Protein 7.4 g, SaturatedFat 14.7 g, Sodium 260.6 mg, Sugar 4.4 g

CAULIFLOWER AU GRATIN



Cauliflower au Gratin image

Count on this dish to make new vegetable converts. Whenever I serve it, people ask for the recipe. Sometimes I'll substitute broccoli for all or half the cauliflower, and the green veggie tastes just as good! -Jacki Ricci, Ely, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 11

6 tablespoons butter, cubed
4 ounces cooked ham, chopped
1 to 2 garlic cloves, minced
1 head cauliflower, broken into florets
1-1/2 cups heavy whipping cream
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
1-1/2 cups shredded Swiss cheese
2 to 3 tablespoons minced fresh parsley

Steps:

  • Preheat broiler. Meanwhile, in a large skillet, heat butter over medium heat. Add ham and garlic; saute for 2 minutes. Add cauliflower, and cook just until crisp-tender. Combine cream and flour; stir into skillet, and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute longer. , Pour into a 2-qt. baking dish. Sprinkle with cheese. Broil until lightly browned, 2-4 minutes. Sprinkle with parsley. Serve immediately.

Nutrition Facts : Calories 351 calories, Fat 32g fat (20g saturated fat), Cholesterol 100mg cholesterol, Sodium 362mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

CAULIFLOWER AU GRATIN



Cauliflower Au Gratin image

Cheesy cauliflower.

Provided by Amy Woessner

Categories     Side Dish     Vegetables     Cauliflower

Time 50m

Yield 6

Number Of Ingredients 8

1 head cauliflower, cut into florets
2 tablespoons butter
1 small onion, chopped
2 tablespoons all-purpose flour
1 cup milk
6 ounces shredded Cheddar cheese, divided
1 pinch ground black pepper
1 pinch ground nutmeg, or to taste

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  • Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
  • Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
  • Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and browned, about 25 minutes.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 10.6 g, Cholesterol 43.2 mg, Fat 14.2 g, Fiber 2.7 g, Protein 10.8 g, SaturatedFat 9 g, Sodium 249.4 mg, Sugar 4.9 g

CAULIFLOWER GRATIN



Cauliflower Gratin image

Prep Ina Garten's recipe for Cauliflower Gratin from Barefoot Contessa on Food Network ahead as a creamy, cheesy vegetable side for a no-stress dinner party.

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

Steps:

  • Preheat the oven to 375 degrees F.
  • Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
  • Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
  • Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

CAULIFLOWER AU GRATIN



Cauliflower Au Gratin image

A very simple recipe for cauliflower that everyone always loves (even those who say they 'hate' cauliflower change their minds after trying this).

Provided by evelynathens

Categories     Cauliflower

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

1 large cauliflower, steamed till crisp o r tender and broken up into small florets
white pepper
1/2 cup grated parmesan cheese
1 cup shredded cheddar cheese
1 cup shredded swiss cheese
1 1/2 cups half-and-half, beaten with
2 whole eggs
1/2 cup dry breadcrumbs, lightly fried in
2 tablespoons butter

Steps:

  • Lightly butter a 13 X 9" pyrex baking dish and put in cauliflower.
  • Season lightly with white pepper and sprinkle all the cheeses over.
  • Beat the eggs into the half and half (you can also use 1 1/2 cups milk, 2 eggs and 1 tblsp cornflour as a sub). Pour over cauliflower-cheese mixture and top with buttered breadcrumbs.
  • Bake in a 375F oven until lightly golden-brown.
  • Allow to cool slightly before serving.
  • This is also super good at room temperature or cold.
  • (Try it for breakfast!) Reheats well, so can be made in advance- just pour a couple of tablespoonfuls of cream (or milk) over for moisture.

CAULIFLOWER GRATIN



Cauliflower Gratin image

Cauliflower gratin is a lower-carb side dish that pairs well with pork, ham or beef. It's so creamy and delicious that even the kids will ask for seconds! If you like a little crunch, sprinkle buttered bread crumbs over the top for the last five minutes in the oven. - Mary Zinchiak, Boardman, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

1 large head cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon salt, divided
1 teaspoon pepper, divided
4 tablespoons butter, cubed
3 tablespoons all-purpose flour
2 cups 2% milk
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
Chopped fresh thyme, optional

Steps:

  • Preheat oven to 375°. Place cauliflower on a rimmed baking sheet. Drizzle with oil; sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Toss to coat. Bake 8 minutes. Stir; bake until crisp-tender and lightly browned, 7-8 minutes longer., In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a simmer, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in next 6 ingredients and remaining ½ teaspoon salt and 1/2 teaspoon pepper until smooth. , Pour ¾ cup cheese sauce into a greased 2-qt. baking dish. Top with cauliflower and remaining cheese sauce. Bake, uncovered, until bubbly and lightly browned, 30-35 minutes. If desired, top with chopped fresh thyme.

Nutrition Facts : Calories 196 calories, Fat 14g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 291mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

Tips:

  • To achieve a crispy, golden-brown crust, use freshly grated Parmesan cheese and sprinkle it evenly on top of the casserole before baking.
  • For a creamy, rich sauce, use a combination of whole milk and heavy cream. You can also add a tablespoon of Dijon mustard for a tangy flavor.
  • If you don't have fresh cauliflower, you can use frozen cauliflower florets. Just be sure to thaw them completely before using.
  • To make the casserole ahead of time, assemble it and then cover it tightly with plastic wrap. Refrigerate for up to 24 hours. When ready to bake, remove the casserole from the refrigerator and let it come to room temperature for 30 minutes before baking.
  • Serve the cauliflower au gratin immediately with a side of roasted vegetables or a fresh salad.

Conclusion:

Cauliflower au gratin is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover cauliflower, and it's also a healthy and satisfying meal. With its creamy, cheesy sauce and crispy, golden-brown crust, cauliflower au gratin is sure to be a hit with everyone at the table.

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