Northern Italian Cauliflower Gratin

Rating: 4.33 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Served bubbling hot in a savory garlic and cheesy cream sauce, this side dish can take the center stage if paired with a risotto or semolina gnocchi. In the autumn, this dish makes a regular appearance at our dinner table as we harvest it straight from the garden.

By Karen Barris Calabro
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until crisp tender, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water to stop the cooking process. Drain well.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Melt butter in a saucepan over low heat. Add garlic; cook and stir until soft and fragrant, about 1 minute. Whisk in flour until smooth, 1 to 2 minutes. Pour in milk and cream. Increase heat to medium and simmer, whisking frequently, until sauce starts to thicken, about 5 minutes. Bring to a boil; continue to cook until sauce is thick, about 5 minutes.

  • Stir Parmesan cheese, fontina cheese, salt, nutmeg, and white pepper into sauce. Cook, whisking vigorously, until cheese is melted into the sauce, about 1 minute. Remove from heat.

  • Spread 1 cup of sauce on the bottom of a baking dish. Arrange cauliflower on top. Drizzle remaining sauce over the cauliflower, coating each floret.

  • Bake in the preheated oven until bubbling and lightly browned on top, about 10 minutes.

Cook's Notes:

Substitute Asiago cheese for the fontina if desired.

While this makes 8 normal servings, my family of 5 gobbles this up as a large portion of their meal.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
255 calories; 19.2 g total fat; 67 mg cholesterol; 301 mg sodium. 13 g carbohydrates; 9.4 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Joanne
Rating: 4 stars
12/01/2018
This is good as a starting point but I didn't love the ratio of veggies to liquid. Use up to 2 lbs of cauliflower or 2 lbs of whatever veggie you use for this amt of cream sauce. But why make fractions for the measurements when not needed? Here's how to simplify it. I found that the sauce didn't thicken enough in pot with the amt of butter/flour shown. I suggest using the "even steven" method...this one is the 3-3-3 method. Use 3 Tbs of butter 3 Tbs of flour and 3 Cups of liquid (all milk half n half milk w/cream whatever). It is easy to keep in your head that way. If you need a larger casserole for a crowd increase to 4-4-4 or 5-5-5 it works. Also parm isn't strong enough to lend a salty bite use Romano cheese or some of each. Make sure you taste the sauce before pouring it over the veggies if it is bland in the pot it will be bland when you bake it. Add enough SALT important to bring out flavors! You can make this "French" by using gruyere cheese or use cheddar--change up the cheese and add some light bread crumbs with extra cheese sprinkled on top of casserole too. Read More
Helpful
(2)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Joanne
Rating: 4 stars
12/01/2018
This is good as a starting point but I didn't love the ratio of veggies to liquid. Use up to 2 lbs of cauliflower or 2 lbs of whatever veggie you use for this amt of cream sauce. But why make fractions for the measurements when not needed? Here's how to simplify it. I found that the sauce didn't thicken enough in pot with the amt of butter/flour shown. I suggest using the "even steven" method...this one is the 3-3-3 method. Use 3 Tbs of butter 3 Tbs of flour and 3 Cups of liquid (all milk half n half milk w/cream whatever). It is easy to keep in your head that way. If you need a larger casserole for a crowd increase to 4-4-4 or 5-5-5 it works. Also parm isn't strong enough to lend a salty bite use Romano cheese or some of each. Make sure you taste the sauce before pouring it over the veggies if it is bland in the pot it will be bland when you bake it. Add enough SALT important to bring out flavors! You can make this "French" by using gruyere cheese or use cheddar--change up the cheese and add some light bread crumbs with extra cheese sprinkled on top of casserole too. Read More
Helpful
(2)
Joanne
Rating: 4 stars
12/01/2018
This is good as a starting point but I didn't love the ratio of veggies to liquid. Use up to 2 lbs of cauliflower or 2 lbs of whatever veggie you use for this amt of cream sauce. But why make fractions for the measurements when not needed? Here's how to simplify it. I found that the sauce didn't thicken enough in pot with the amt of butter/flour shown. I suggest using the "even steven" method...this one is the 3-3-3 method. Use 3 Tbs of butter 3 Tbs of flour and 3 Cups of liquid (all milk half n half milk w/cream whatever). It is easy to keep in your head that way. If you need a larger casserole for a crowd increase to 4-4-4 or 5-5-5 it works. Also parm isn't strong enough to lend a salty bite use Romano cheese or some of each. Make sure you taste the sauce before pouring it over the veggies if it is bland in the pot it will be bland when you bake it. Add enough SALT important to bring out flavors! You can make this "French" by using gruyere cheese or use cheddar--change up the cheese and add some light bread crumbs with extra cheese sprinkled on top of casserole too. Read More
Helpful
(2)
Soup Loving Nicole
Rating: 4 stars
05/05/2016
This turned out delicious and I had no problem with the cheese melting which is always a plus for me! Read More
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