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Cauliflower Gratin Recipe

Cauliflower Gratin

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Average Rating:

Total Reviews: 272

Showing 21-30 of 272

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  • on November 11, 2012

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    Fantastic! Really easy and the perfect complement to grilled steak. We made a few changes. We used smoked gruyere rather than plain, we used spiced bread crumbs rather than plain and lastly, we added a 1/2 tsp of Coleman's mustard powder. All of those changes added subtle flavours that really worked well together. I highly recommend using the smoked gruyere. That was phenomenal!

    We used mostly orange-coloured cauliflower with a bit of the purple cauliflower mixed in to give it visual appeal. Overall; fast, easy and fantastic. This is now in our recipe rotation. Highly recommended.

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  • on November 01, 2012

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    This dish was amazing and I am so glad I tried it!! It will easily make it's way into my rotation!

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  • on October 14, 2012

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    This was an excellent recipe! Will definatelynmake this again. One thing I would change would the topping, somewhat plain. Maybe crumbled Ritz crackers next time!

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  • on September 24, 2012

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    Excellent. Only made 2 subs: cinnamon for nutmeg and Panko for fresh breadcrumbs. True keeper.

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  • on September 24, 2012

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    Really really good. I will say that I didn't follow the recipe to the T... I know how I like to make a Bechamel, so I did that. I added the cheese without measuring it either... just bought some cheese and added it into the Bechamel, heavy on the nutmeg because we love nutmeg. I also mixed the cauliflower with the sauce instead of layering it and I used Panko and EVOO instead of breadcrumbs and butter. It came out wonderful!

    I have seen some reviews that indicate that the cauliflower got too mushy... we were trying to find a replacement for potato gratin, so the fact that the cauliflower got mushy was good for us, consistency was more like potatoes. I would recommend this for anyone trying to replace potatoes in their diet, you really get that potato-ey consistency.

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  • on April 19, 2012

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    Very good ~ took some short cuts. Didn't have whole milk, so skim was kind of watery but overall tasty! Probably could use half & half, will definitely save and try again!

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  • on March 25, 2012

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    This was outrageously delicious! I didn't have milk so I used a combination of chicken stock (left over from the Company Pot Roast I was making and heavy cream...yes, rich, but so good!

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  • on March 18, 2012

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    love it, but too watery and very cheesy. will make again but discard the sauce. too fatty.

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  • on March 09, 2012

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    Another winner from Ina. I personally skipped blanching the cauliflower as I prefer my vegetables to be a little more firm and frankly I can't imagine it ever needing it. They were still tender and cooked through after 35mins in the oven. I additionally omitted the breadcrumbs and additional butter on top and just used a bit more cheese. I don't think the dish needed any extra, but if you want a crunchier top then I would use them. Perfect side dish (if not a little rich for a winter evening.

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  • on March 07, 2012

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    I just made this dish and its so easy and delicious. Thank you for the recipe

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