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Creamy Cauliflower (Fauxtato) au Gratin
February 24, 2017

I haven't left many reviews, but this is one dish that I had to take the time, plus I see there's not many reviews for it yet but there should be. This is a great base recipe. I have made it as written as well as some substitutions when not all ingredients are handy. I have switched the chives for parsley and I have added turkey bacon, finely chopped. I eyeball the actual ingredients, but then I'm sure we all do that. Each time it comes out fantastic. This will be a mainstay of my kitchen from here on out. I have served it on the side of cabbage rolls and the combination is amazing. My husband puts the sauce from the rolls on top as you would gravy on mashed potatoes. I have also used it as the "mashed potato" topping on my empanada filling since I always make way too much filling, so I turn it into a sort of sheppards pie. This is a very versatile base recipe for many dishes. The best part is I don't have to squeeze out the water after steaming as I do when I make the cauliflower pizza dough recipe. This is just a wonderful recipe that everyone should try at least once. You will be hooked. I will also say, I do use frozen cauliflower florets rather than fresh cauliflower because frozen is, in my opinion, fresher than the "fresh" produce we get in these parts, plus I always have it in the freezer ready to go.

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