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.


15 minutes


25 minutes






  • 1 pound head of cauliflower, cut into large florets (about 4 ½ cups)
  • 4 Tablespoons Challenge 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


  • 1

    Preheat the over to 400º F.

  • 2

    Bring a large pot of salted water to boil. Add the cauliflower and cook for 5 minutes. Drain well.

  • 3

    Melt 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.

  • 4

    Whisk in the milk, salt, garlic and onion powder and pepper until smooth. Once mixture begins to boil, stir constantly for 1 minute.

  • 5

    Remove the sauce from the heat and mix in half of the cheese until smooth.

  • 6

    Spread 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.

  • 7

    Sprinkle with the remaining cheese and top with bread crumbs.

  • 8

    Bake for 20 to 25 minutes until the top is golden brown and bubbly. Serve hot.

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