Edited/Updated 12/10/2011:

So I was going to make this again, but I didn’t have any cream, so I did it differently, and then kind of went off my original recipe like whoa… and it was amazing.

I roasted 2 small heads of cut-up cauliflower (one large one would be good) with just a bit of olive oil, at 400 degrees.

Meanwhile I made the cheesey sauce stuff. It went about like this:

  • 3ish tablespoons of butter, melted
  • 1/2-2/3 cup full-fat cottage cheese stirred in. It mostly melted too (which is what I wanted).
  • A bunch of cheddar cheese.
  • A good sprinkling of chili powder (generous)
  • Some garlic powder

Mix over medium heat until everything is melted together, then sprinkle in some arrowroot powder to thicken it a bit. Like 1/2-1 teaspoon. not a lot.Then let it cool until the cauliflower is mostly done cooking. It doesn’t have to be all the way cooked because it’s going to be in the oven for a while still.

Crack 2 eggs into a bowl and beat them. Then add a little of the cheese mixture, and beat it to combine, then mix in the rest of the cheese mixture.

Pour the cheese mixture over the cauliflower in the baking dish and stir/fold it in until everything is covered.

Pop it back in the oven for about a half hour or until everything is “set” to your liking.

It was really really good… Anneliese had 3 servings when it came out of the oven. Then she passed out from the goodness (really, she is napping now).

Original post, 5/4/2010:

I honestly didn’t forget my “baby update” this week. I took pictures today but just didn’t feel like doing the photo-editing yet, so I’ll get my baby note up tomorrow.

So for now, I give you cauliflower gratin. It had a little bit of extra moisture but I think if I roast the cauliflower next time instead of steaming it, that wouldn’t be an issue. Other than that, the flavor was great and it was a nice change from our usual “plain” cauliflower (roasted with EVOO and salt, or steamed with butter and salt).


Cook your chopped-up head of cauliflower. Like I said, I think roasting it might be the best bet here.

Meanwhile, heat 2-3 Tbsp of butter in a saucepan, and stir in some flour or coconut flour or arrowroot or other thickener. I used coconut flour. Cook the thickener with the butter until it’s a nice roux.

Then splash in a little bit of cream, and stir.

Once the cream is warm, but not simmering or boiling, stir in some grated cheddar cheese. I think I used about a cup and a half.

Stir until a nice cheese sauce appears out of the mess. Add seasonings – I did a bunch of chili powder and some salt. Simple. Garlic would’ve been good too.

Then, in a casserole dish, combine your cauliflower with the cheese sauce to coat. Then top with more cheese.

Broil, uncovered, until the top is browning and bubbly.

We ate ours with nitrate-free (not that I think that’s a big issues, honestly) beef hotdogs.  It was a pretty tasty meal. Easy, and a change from the “usual” cauliflower sides I tend to make.


6 Comments on Cauliflower Gratin

  1. Jardin Smith says:

    Hey Emily,

    did you boil the cauliflower first? I forgotten to boil it, and it gets so tough to bite.

    but the taste of it is still delicious just that my teeth gets to work harder. hahaha

    anyway, love your blog every moments!

  2. Becky says:

    I cannot wait to try making this! I love love love cauliflower and I am always looking for new recipes. Thanks!

  3. […] The better catering companies will fulfill every request you make of them – they’ll do the cauliflower gratin, the pureed butternut squash, the olive oil mayo – but you will have to pay for it. If you go […]

  4. Looks good–thanks! Like your casual instructions, too–it gives the reader options and the freedom to learn-as-you-go!

  5. Amber says:

    thats looks sooo yummy! thx!

  6. Deborah says:

    This looks so delicious. I am going to make it on Momma's Day for me since I'll be in a world of pasta salads.

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