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April 08, 2011

Cauliflower au Gratin

If this recipe reminds you of one of your favorites it might be because it is a remake of one of the most popular potato casseroles in the world. The potatoes are replaced with cauliflower that are high in vitamin C with a lower amount of carbohydrates.

Serves 6-8
Prep time: 15 minutes
Total time: 1:30 minutes


  • 1 head cauliflower, cut into small pieces
  • 1 onion, sliced into rings
  • salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups heavy cream
  • 1 1/2 cups shredded Cheddar cheese


    Preheat oven to 400 degrees F.

    Butter a casserole dish.

    Layer 1/2 of the cauliflower into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining cauliflower.

    Season with salt and pepper to taste as you layer the casserole.

    In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened.

    Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the cauliflower, and cover the dish with aluminum foil.

    Bake 1 hour, remove foil and cook an additional 15-20 minutes.

    Terri’s Tips:

  • Slowly add the milk to the flour mixture to avoid lumps. If the sauce is lumpy simply run it through a sieve to remove lumps and return it back to the heat to add the cheese
  • After you add the cheese to the milk, turn the heat down to low and slowly melt for a smooth sauce
  • Save about ½ of the cheese and top the casserole after removing the foil

    Cooking Wiser:

  • Use whole milk or 2% milk to reduce fat and calories

    Make it your own

    Ah Ha, Use potatoes instead of cauliflower
    Change up the cheese, use Pepper Jack, Smoked Gouda, or Fontina

  • Posted by terri at April 8, 2011 03:10 AM