
Side Dishes
Cauliflower Gratin
An unsung hero of the holiday table, cauliflower can be a creamy substitute for potatoes au gratin. Try this cauliflower dish, rich with gruyere, butter, and breadcrumbs, to add interest to your sides.

Prep
15 minutes
Cook
25 minutes
Servings
8
Level
Easy
Ingredients
- 1 pound head of cauliflower, cut into large florets (about 4 ½ cups)
- 4 Tablespoons Challenge Dairy Butter
- 2 Tablespoons all-purpose flour
- 1 ½ cups milk
- ¾ teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon freshly ground black pepper
- 1 cup gruyere, grated and divided (can substitute sharp cheddar or gouda)
- ¼ cup bread crumbs
Directions
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1Preheat the over to 400º F.
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2Bring a large pot of salted water to boil. Add the cauliflower and cook for 5 minutes. Drain well.
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3Melt the butter in a saucepan over medium heat. Once melted, add in 2 Tablespoons of flour and whisk, stirring constantly, until it just begins to brown, about 1 minute.
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4Whisk in the milk, salt, garlic and onion powder and pepper until smooth. Once mixture begins to boil, stir constantly for 1 minute.
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5Remove the sauce from the heat and mix in half of the cheese until smooth.
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6Spread ⅓ of the sauce on the bottom of an 8 by 8 by 2-inch baking dish. Place the drained cauliflower into the dish and then pour the remaining sauce on top.
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7Sprinkle with the remaining cheese and top with bread crumbs.
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8Bake for 20 to 25 minutes until the top is golden brown and bubbly. Serve hot.