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Cauliflower Gratin Recipe

Cauliflower Gratin

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (272)

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Average Rating:

Total Reviews: 272

Showing 241-250 of 272

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  • on January 19, 2007

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    For such a simple recipe, I was shocked at how much I liked it. I couldnt stop eating it. This is a keeper. I also added a dash of cayenne, and be sure to drain the cauliflower well after boiling so no water is in the pan after you bake it.

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  • on January 19, 2007

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    This was special. My family does not like cauliflower unless it is raw and dipped in ranch dressing. My seven year old ate almost half of it. Thank you.

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  • on January 09, 2007

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    I like gruyere normally but not sure it went well with this. Maybe a sharp cheddar? Still a good receipe and we'll experiment with it until it suits our tastes.

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  • on January 09, 2007

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    Really easy and delicious. I use Panko Japanese style bread crumbs.

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  • on January 07, 2007

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    wonderful way to eat a vegetable

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  • on January 06, 2007

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    This dish was very good. I was most impressed with the texture of the cauliflower. It was perfect--neither hard nor mushy (my biggest squick. Just the right amount of firmness. I used Cheddar, which was very good, but I'll definitely try it with Gruyere next time. I might add a few more breadcrumbs the next time I make it. My only criticism is the sauce is a little...curdled? Something a little off about the sauce's texture once it's baked. But it tastes great and that's all that matters!

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  • on January 06, 2007

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    My entire family loves this recipe each time I have prepared it.

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  • on January 03, 2007

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    My family and I enjoyed this very much as a side dish last night. Our kids especially loved it, and they don't even like cauliflower. I don't usually make gratins because of the heavy, saucy-cheesy nature, but I'd make this again. Loved the crunchy brown crust on top. The sauce is so good you could pour it on just about anything!

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  • on January 01, 2007

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    I made this for Christmas Day dinner. Everyone LOVED it and wanted the recipe. I could only find smoked Gruyere cheese, so I used it instead of the plain Gruyere cheese. It tasted great!
    The only thing that I would say negative about the recipe would be the length of time you have to stir to create the thick sauce. However, it was worth the exercise.

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  • on December 31, 2006

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    Very good ! It was wiped out before I was able to sit down at the table

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