Company Cauliflower Gratin
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Author Notes: This rich gratin holds its own when paired with hearty main dishes being served this time of year. Despite its simple assembly, it makes an elegant addition to a fall or winter dinner party menu. - Lizthechef
Serves 4, generously
- 1 large head of cauliflower
- 1 cup Fontina, grated
- 1/2 cup Parmesan, grated
- 1/2 cup Roquefort, crumbled
- 1 cup heavy cream
- kosher salt and ground white pepper
- sweet paprika
- Preheat oven to 400 degrees.
- Cut the cauliflower into florets. Set aside.
- In a medium-sized bowl, combine the three cheeses. Set aside.
- In a flat baking dish, arrange the cauliflower florets in a single layer.
- Sprinkle the cheese evenly over the cauliflower.
- Pour the cream over the cauliflower-cheese mixture.
- Season with salt, pepper and sweet paprika.
- Bake uncovered for thirty minutes, until cauliflower can be easily pierced with a fork. Serve immediately.
- This recipe was entered in the contest for Your Best Cauliflower Recipe
Tags: cauliflower, gratin, rich, Vegetarian
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over 2 years ago MyCommunalTable
Sounds really good. Love the simplicity of it. I bet you could make it in individual ramekins as well.
over 2 years ago Lizthechef
That's an excellent idea - I'll try it next time!
over 2 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
Mmmm. It's 8am and I want THIS gratin for breakfast.
over 2 years ago cheese1227
Oh my! The decadence!! I'm all for decadence.
over 2 years ago TiggyBee
Yum..Really delish!!
over 2 years ago TheWimpyVegetarian
This looks like such a wonderful comfort meal that probably looks just great at the table. I would be thrilled to be a guest and served this!! AND have dessert.
over 2 years ago Lizthechef
I'm sorry I ever mentioned skipping dessert! Such a reaction ;)
over 2 years ago Bevi
This sounds yummy! One of my favorite food stories is MKF Fisher's recounting of making cauliflower gratins in Dijon. She used lots of cheese!
over 2 years ago Lizthechef
I'd forgotten that - will look it up. What a beautiful writer she was!
over 2 years ago luvcookbooks
Meg is a trusted home cook.
I loved her version as well, tho I have only tasted it in my mind. It was during her early days in Dijon with her first husband.
over 2 years ago Sagegreen
I love all the cheeses with this! Well worth skipping dessert.
over 2 years ago luvcookbooks
Meg is a trusted home cook.
why would you skip dessert? a tisane and a small cookie or some fruit, say
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Yes, but I wouldn't.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Oh my god, i can feel my arteries shutting down just from reading this. :)
over 2 years ago Lizthechef
Now, now, it's just for a special dinner party and you can always skip dessert ;)