Company Cauliflower Gratin Recipe on Food52

Make Ahead

Company Cauliflower Gratin

August 20, 2019
0 Ratings
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
Ingredients
  • 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
In This Recipe
Directions
  1. Preheat oven to 400 degrees.
  2. Cut the cauliflower into florets. Set aside.
  3. In a medium-sized bowl, combine the three cheeses. Set aside.
  4. In a flat baking dish, arrange the cauliflower florets in a single layer.
  5. Sprinkle the cheese evenly over the cauliflower.
  6. Pour the cream over the cauliflower-cheese mixture.
  7. Season with salt, pepper and sweet paprika.
  8. Bake uncovered for thirty minutes, until cauliflower can be easily pierced with a fork. Serve immediately.

See what other Food52ers are saying.

  • MyCommunalTable
    MyCommunalTable
  • MrsWheelbarrow
    MrsWheelbarrow
  • cheese1227
    cheese1227
  • TiggyBee
    TiggyBee
  • TheWimpyVegetarian
    TheWimpyVegetarian

    15 Reviews

    MyCommunalTable October 6, 2010
    Sounds really good. Love the simplicity of it. I bet you could make it in individual ramekins as well.
     
    Author Comment
    Lizthechef October 7, 2010
    That's an excellent idea - I'll try it next time!
     
    MrsWheelbarrow October 4, 2010
    Mmmm. It's 8am and I want THIS gratin for breakfast.
     
    cheese1227 October 3, 2010
    Oh my! The decadence!! I'm all for decadence.
     
    TiggyBee October 3, 2010
    Yum..Really delish!!
     
    TheWimpyVegetarian October 2, 2010
    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.
     
    Author Comment
    Lizthechef October 2, 2010
    I'm sorry I ever mentioned skipping dessert! Such a reaction ;)
     
    Bevi October 1, 2010
    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!
     
    Author Comment
    Lizthechef October 1, 2010
    I'd forgotten that - will look it up. What a beautiful writer she was!
     
    luvcookbooks October 2, 2010
    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.
     
    Sagegreen October 1, 2010
    I love all the cheeses with this! Well worth skipping dessert.
     
    luvcookbooks October 2, 2010
    why would you skip dessert? a tisane and a small cookie or some fruit, say
     
    drbabs October 1, 2010
    Yes, but I wouldn't.
     
    drbabs October 1, 2010
    Oh my god, i can feel my arteries shutting down just from reading this. :)
     
    Author Comment
    Lizthechef October 1, 2010
    Now, now, it's just for a special dinner party and you can always skip dessert ;)