Make Ahead

Company CauliflowerĀ Gratin

October  1, 2010
0 Ratings
  • Serves 4, generously
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

What You'll Need
  • 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
  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
  • MrsWheelbarrow
  • cheese1227
  • TiggyBee
  • 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.
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.
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!
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. :)
Lizthechef October 1, 2010
Now, now, it's just for a special dinner party and you can always skip dessert ;)