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Lori's Cauliflower Gratin Dish

This creamy cauliflower gratin is a comforting dish that’s perfect for any meal. Packed with cheesy goodness and a crispy golden topping, it’s sure to become a family favorite in no time.

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TIME1 hr 10 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 large head cauliflower, cut into small florets and stems reserved 2 tablespoons grated Parmesan cheese 1 teaspoon dried chopped chives (Optional) 2 tablespoons butter 1 tablespoon chopped shallot 1 tablespoon minced garlic 1 cup vegetable broth 1 cup heavy whipping cream (Optional) 2 tablespoons prepared horseradish salt and ground black pepper to taste ½ cup shredded Gruyere cheese, or more to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by chopping the cauliflower stems into small pieces. Then, take about half a cup of the florets, chop those up a bit too, and set everything aside.

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Step 2

Bring a large pot of salted water to a boil. Toss in the cauliflower florets and cook them until they’re just tender but still have a bit of crunch—this should take about 4 to 5 minutes. Drain them well, then mix in the Parmesan and chives.

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Step 3

Next, preheat your oven to 425°F (220°C). While that’s heating up, melt some butter in a skillet over low heat. Add the chopped stems and florets you set aside earlier, along with the shallot and garlic. Cook everything gently for 3 to 5 minutes, stirring until the veggies are tender but not browned.

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Step 4

Pour in the vegetable broth and turn up the heat to bring it to a boil. Let it cook down until all the broth has evaporated, which should take around 8 to 10 minutes. Once that’s done, take the skillet off the heat.

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Step 5

Pour in a cup of heavy cream and use an immersion blender to puree the mixture until it’s nice and smooth. Stir in the horseradish, then season with salt and pepper to taste.

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Step 6

Transfer the creamy mixture to a baking dish. Add the blanched florets and toss everything to coat them evenly. Drizzle with a little more heavy cream and sprinkle the top with Gruyere cheese.

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Step 7

Pop the dish in the oven and bake for 20 to 30 minutes, or until the top is beautifully golden and bubbling. Let it cool for a few minutes before serving.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh cauliflower for the best texture and flavor.
- Make sure to cook the cauliflower until just tender to avoid mushiness.
- Let the gratin rest a few minutes before serving to set the sauce.

Why you’ll love it

This dish is creamy and comforting without being heavy. It highlights the natural sweetness of cauliflower with a cheesy, golden crust. It’s a great way to enjoy vegetables in a rich and satisfying way.

Serving ideas

This dish pairs well with roasted meats or a simple green salad. It also works as a hearty side for a holiday meal or a cozy weeknight dinner.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to keep the topping crisp and the sauce creamy. Avoid microwaving to prevent sogginess.