Cauliflower Gratin

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I'm addicted to this made it for the first time on Easter and have made it 5 times since.It's delicious!!!! love it

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really really good side dish. when I was making it the roux didn't completely melt into the hot milk so I didn't think it was going to turn out. in the end, when everything is baked together, it doesn't make a difference. my husband mistakenly bought smoked gruyere, but it still worked really well. I think next time I might add a dash of garlic powder into the sauce.

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This was very tasty. My guests loved it.

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I loved this and I am not a super big fan of cauliflower. I had some broccoli that I needed to use up. I cooked that first for several minutes and then the cauliflower and mixed them together. Tasty!

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This was so yummy and looked so pretty when it came out of the oven. Thank you Ina for the great recipe. Will definetely be making this again.

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Using a fresh head of cauliflower is the way to go. Make this to the specifications, and you will have a very good side dish to compliment any dinner. Great flavor - the gruyere is the way to go.

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I made it for a New Years Eve party. Made it the night before and put it in the fridge. Warmed it up right before. Had multiple guests tell me it was amazing and the two 9x13 pans were gone in no time. I followed the directions exactly. If you decrease the amount of flour to 2 Tbs it will be too runny. You will have to make another cold roux and add it to the hot milk/roux mixture to thicken it up. If it has a few small lumps don't worry about it because once you add the cheese you won't even notice.

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The cauliflower gratin is fantastic and easy to make. Everyone had seconds.

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Delicious! I assembled this the day before my NYE dinner party then just took it out of the fridge and cooked it.

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Unfortunately, you won't ever have any leftovers of this dish :-