Cauliflower Gratin
on Oct 29, 2018, Updated Nov 06, 2021
This post may contain affiliate links. Please read our disclosure policy.
Cauliflower Gratin with Horseradish Sauce makes for a subtle yet savory side dish that turns luxurious, thanks to a topping of fresh breadcrumbs mixed with Asiago Cheese.
Cauliflower Gratin
Ingredients for Cauliflower Gratin:
- 1 large head of cauliflower
- Butter
- Flour
- Milk
- Horseradish
- Salt and pepper
- Asiago cheese
- Fresh breadcrumbs
- Fresh parsley
Start this recipe for Cauliflower Gratin by creating a roux, using butter and flour.
In case you don’t know how, follow this informative link on How to Make a Roux.
Use a handheld fine mesh strainer like the one shown to help prevent clumps of flour in the roux.
Then, gradually add the milk, stir and heat until the sauce begins to thicken. Now, things are going to start to turn delicious.
Add some refrigerated horseradish to the sauce, and stir it in well. Then, pour the sauce into the baking dish filled with the cauliflower florets.
Just before popping this Cauliflower au gratin into the oven, mix up a batch of fresh breadcrumbs to top it with.
If you’ve never made your own breadcrumbs, Scott shows you how to make breadcrumbs in this food video.
For the breadcrumb topping, you need:
- A few slices of bread, for this I used a small portion of some artisan bread and I reserved the remaining loaf to serve with this meal.
- A half stick of butter, or about 4-5 tablespoons, softened to room temperature.
- 1/2 cup of grated Asiago cheese.
- A small handful of fresh parsley leaves (optional)
- A pinch of salt
This Cauliflower Gratin is savory and delicious. Don’t be afraid of the horseradish; it lends just a subtle kick of flavor and blends perfectly with the milky roux.
The Asiago breadcrumb topping brings the whole dish together, and you’ll get the feeling that you are dining in high style when in fact, it’s just a bit of cauliflower mixed with a few ordinary ingredients.
Please, try this one soon! -Dan
Some Other Popular Holiday Side Dishes
- Recipe for Giblet Gravy
- Southern Cornbread Dressing
- Garlic Mashed Potatoes
- Blistered Green Beans from Two Healthy Kitchens
More ways to use cauliflower
Cauliflower Gratin
Ingredients
for the cauliflower
- 1 lbs large head of cauliflower, about 2.5 (1 kg., separated into florets.
- 1/2 cup stick butter, 1/4
- 1/4 - 1/3 cup all-purpose flour
- 3 cups whole milk
- 6 tablespoons or about 1/2 cup refrigerated horseradish
- 1 pinch salt
- a little ground pepper
for the breadcrumb topping
- 5 slices of bread
- 1/2 cup grated Asiago cheese
- 1/4 cup butter, softened to room temperature
- fresh parsley, optional
Instructions
- Preheat oven to 375℉ and grease a 3 quart gratin dish or a 9 x 13" casserole dish.
- Using large sauce pan, cook cauliflower florets in salted water for about 5 minutes, until tender-crisp and then drain.
- Using large skillet over medium-high heat, melt butter and then whisk in flour until smooth. Cook about a minute while stirring constantly.
- Gradually whisk in milk, can continue to stir over medium heat for several minutes until sauce thickens and begins to bubble.
- Reduce heat to low, stir in horseradish along with salt and pepper.
- Pour 1/3 of sauce into prepared baking pan. Add cauliflower and then pour remaining sauce over cauliflower.
for the breadcrumb topping
- Place bread, Asiago cheese, butter and optional parsley into a food processor and process until desired texture is attained.
- Sprinkle breadcrumbs over gratin and bake for about an hour or until top of dish beings to brown.
- Allow to sit for 5 minutes, and then serve and be prepared to hand out copies of this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I absolutely LOVE the addition of horseradish in a Cauliflower Gratin, it would provide such a delicious flavour!
Oh man that looks so creamy and delicious. I bet the horseradish gives it the perfect amount of kick!
Cauliflower is one of my favorite vegetables. (Well, actually most vegetables are my favorite.) The addition of the horseradish really kicks it up a notch. Now I’m wondering what other veggies would be good with it.
I am loving the addition of horseradish – I bet this gives it a lovely kick! The perfect side dish for Thanksgiving!
Really like the idea of adding horseradish in to this dish, can see how beautifully that would go with cauliflower, and add a nice flavour and kick.
I’m not a big fan of cauliflower (I’m not even sure the last time I had cauliflower) but this dish looks delicious. Especially with the added cheese!
Potato AuGratin is one of my favorite side dishes. I love the addition of the breadcrumbs. They add some much-needed texture. Is the horseradish sauce a little spicy? I would love that.
You should try this, Mary. The horseradish loses much of its kick but still retains the basis of its flavor, making it not too spicy.
Oh wow! My mum has always made her cauliflower cheese recipe, especially alongside the Christmas roast, but this year I think we’re going to have to up the anti – this recipe sounds amazing! I love the inclusion of breadcrumbs and asiago in the topping. Thanks so much for sharing!
Thanks for the great comments; I think you will really enjoy this one!
absolutely love the horseradish sauce on this
I am glad you said don’t be afraid of the horseradish as sometimes that can be overpowering. Looks a great dish as an acommpaniment to roasts