Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
Yield
6 servings (serving size: 2/3 cup)

Gruyère's nutty, earthy flavor is a nice match for subtle cauliflower, and crisp breadcrumbs add texture. Substitute broccoli for the cauliflower, if you prefer. You can prepare all the elements for the dish a day ahead, if necessary. Refrigerate the sauce, the cauliflower, and the breadcrumb mixture separately, and simply assemble before baking.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Place cauliflower in a 2-quart broiler-safe baking dish lightly coated with cooking spray; coat cauliflower with cooking spray. Sprinkle with 1/4 teaspoon salt; toss. Bake at 400° for 30 minutes or until almost tender. Cool 5 minutes.

Step 3

Preheat broiler.

Step 4

Melt butter in a saucepan over medium heat. Remove from heat. Stir in panko. Stir in 1/4 cup cheese and chives.

Step 5

Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until almost tender, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add flour; cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk; bring to a boil. Cook 3 minutes or until thick, stirring constantly. Remove from heat; stir in remaining 1/4 cup cheese, remaining 1/4 teaspoon salt, parsley, and pepper. Pour milk mixture over cauliflower mixture; toss. Top evenly with cheese mixture. Broil 3 minutes or until golden brown and thoroughly heated.

Ratings & Reviews

3074Kryan's Review

buenacena
March 23, 2013
MADE THIS WITH A COMBINATION OF 75% LOWFAT CHEDDAR, NON FAT MOZZERELLA AND LOW FAT SWISS AND NON FAT MILK. ADDED 1/4 CUP SERRY WITH THE MILK. IT WAS AMAZING!

buenacena's Review

yavrig
March 05, 2013
Great recipe. I used Manchego because its what I had on hand, but otherwise followed the recipe exactly. I kept the cauliflower florets on the larger side so they came out nice and crunchy with the recommended cooking times. Overall, a very pretty presentation. Will make again. May experiment with some lemon salt next time to brighten the flavor and add some freshness.

koriander's Review

skaiser
September 07, 2012
I am looking for recipes that disguise cauliflower since I love it, and my husband doesn't. This recipe worked, and my husband said I could make it again. It was very good, although it used a lot of pans. I couldn't find gruyere, so I used a shredded Italian blend and finished off a little mexican blend in my fridge. I skipped the chives, and used dried parsley. I served it with grilled, seasoned ribeye steaks.

nicccolettte's Review

somemel
July 11, 2012
I subbed sharp cheddar for the gruyere and green onions for the chives, but I thought it was really good. It does take a bit of effort, but it's great for special occasions (not for a weekday meal). Will make again!

mighttiemouse's Review

kcnkate
January 02, 2012
I love this recipe! I have made it for the past three years for my christmas dinner, and each year my guests rave about it.

KathrynNC's Review

KathrynNC
November 15, 2011
We served this with a lamb dish and simple salad. I think it's essential to use at least 2% milk or it won't made a sauce very well. We also used a little extra cheese (Jarlsberg) just to use up what we had (ending up being closer to 3/4 or maybe even a full cup). My husband has never liked cauliflower, but he at least said this was okay, he'd eat it again, even if it wasn't one of his favorites. I thought it was great but may add a little more seasoning next time (will try the Dijon and cayenne as a previous reviewer recommended).

Emz101's Review

Haarrdvark
May 29, 2013
I made this with skim milk and a mixture of parmesan and smoked cheddar cheese and it was fantastic. Its nice to have another option instead of potato's or rice. Will make this again.

ksw1968's Review

BranV01
November 19, 2012
N/A

RikkiP's Review

goldy10
July 14, 2012
Substituting broccoli for cauliflower does not work. It is a horrible suggestion in the heading of the recipe. That said, I'll review the gratin, which was solid, but nothing special. I wouldn't bother making this recipe for cauliflower. Roasted cauliflower sprinkled with fresh herbs and parmigiana reggaiano is just as good, if not better.

yavrig's Review

user
February 22, 2012
N/A