Cauliflower Gratin

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I love the versatility that this recipe allows. Variations are so possible and each is wonderful.

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YUUUUUUMMMMMEEEEE!!!!! I used a combination of goat cheese and Monterey Jack. I also used grated garlic and grated onion in my roux, which really bumped up the flavor (BAM!. I also topped the casserole with a combination of Panko and Parmesan, then baked it in the oven, then topped it with some slivered almonds, which I browned in a sauté pan with butter. Then sprinkled a little garlic salt over the almonds...just gave the whole thing a really bold flavor and texture appeal. I love Emeril's recipes !!!!!

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Really good. This recipe is so versatile. I usually add some thinly sliced potatoes to make it a little more hearty. Tonight, I'm adding some fresh asparagus! Im never disappointed when I make an Emeril recipe! I have also varied the cheeses. The gruyere is great but really pricey. I've also used fontina which is always a treat, but tonight I'm going low-budget and using a sharp white cheddar.

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yummy, light and easy to prepare and cook. i used Mozarella cheese instead of Gruyere though..thumbs up!

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This was soooo wonderful ,Creamy , fragrant , crunchy , and so easy , I did double the recipe because of the number of people we had ,and I secretly wanted a little left over for my lunch the next day,but alas , there were no leftovers !! and everyone wanted the recipe,that has now become a regular in our house.Great job Emeril !!!!!

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This was a great recipe! It seems a bit time consuming but the end result is great! I used cheddar cheese instead of the Gruyere since I had it on hand, but it still turned out very good. Panko is a great crumb to put on the top, giving it an extra crunch! My 2-year-old even ate her cauliflower!