Make Ahead

Company Cauliflower Gratin

October  1, 2010
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
In This Recipe
  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.

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