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Cauliflower Au Gratin


  • 1 cauliflower head (3 pounds), washed and divided into florets
  • 1 teaspoon salt
  • 1 cup butter or margarine
  • ½ cup all purpose flour
  • 3 cups whole milk
  • 1 cup parmesan – gruyere, grated
  • 2-3 eggs, beaten
  • 2 tablespoons plain breadcrumbs
  • Salt and pepper (optionally nutmeg)
  • Preheat the oven to 375 degrees F


  1. Steam or boil the cauliflower in salted water until tender and drain.
  2. In a saucepan heat the butter and stir in the flour. Pour in the milk and stir constantly to combine until the sauce thickens. Remove from heat. Season with salt, pepper and nutmeg. Add half grated cheese, the eggs and stir.
  3. Grease an over-proof baking dish and sprinkle with breadcrumbs. Pour 1/3 of the cheese sauce in the baking dish and arrange all cauliflower florets. Sprinkle with the remaining grated cheese and cover with the remaining cheese sauce. Sprinkle with breadcrumbs.
  4. Bake for 45 minutes until golden brown. Remove from the oven and serve.

Romama’s Note: The Cauliflower Au Gratin tastes so much better when you eat it straight out of the oven!

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  1. Cauliflower a la Crème
  2. Au Gratin Potatoes
  3. Ground Beef Stuffed Onions
  4. Leeks with Tomato and Cheese
  5. Tiropitakia – Cheese Pie Triangles

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