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If you’re a fan of macaroni and cheese, then you’ll love this cauliflower gratin version packed with veggies instead of noodles. This recipe is a perfect example of giving your child a good first impression of a new vegetable. If they go for this dish, next time try cauliflower by itself roasted or mixed into a pasta dish with some other favorite veggies. My 10-year-old daughter was honestly surprised it was even cauliflower she was eating since it tasted so yummy covered in all the cheesy goodness. Fingers crossed yours like it, too!
Easy Cauliflower Gratin
Ingredients
- 1 large head cauliflower big stem removed and cut into florets
- 2 tablespoons butter
- 2 garlic cloves minced
- 2 tablespoons whole-wheat flour
- 1 1/2 cups milk
- 1 1/2 cups cheddar cheese grated
- 3/4 teaspoon salt
- pepper to taste
- 1/4 cup whole-wheat breadcrumbs (optional)
Instructions
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Preheat the oven to 450°F.
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Fill a medium pot with 1 or 2 inches of water, place a mesh steamer basket inside, and set it over high heat. As soon as the water starts boiling, turn it down to low, add the cauliflower to the basket, and cover with a lid. Steam until it can easily be pierced with a fork, 5 to 10 minutes. Spread into one even layer in the bottom of an ungreased 8X8 or 9X9 (or oval) baking dish.
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In a large saucepan over medium-low heat, melt the butter. Add the garlic and sauté for a minute or two.
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Sprinkle in the flour and whisk until the mixture begins to darken in color (but not burn). Whisk in the milk and cook, stirring, until the mixture begins to boil. Lower the heat to a light simmer and cook until the milk thickens, whisking occasionally.
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Turn off the heat and stir in the cheese and spices. Pour over top of the cauliflower until well coated. Sprinkle with breadcrumbs and bake until golden brown on top and bubbly, about 25 to 30 minutes. Serve warm.
Recipe Notes
We recommend organic ingredients when feasible.
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I have been making a similar recipe from an Everyday Food cookbook for years. The recipe calls for gruyere cheese and fresh grated nutmeg in the béchamel (no garlic). So yummy! I start making it when cauliflower is in season at the farmer’s market.
Years before cauliflower was being used for everything under the sun, I started making my mac & cheese with a mix of steamed cauliflower and pasta. Still love it to this day!