Cauliflower gratin

To many kids, cauliflower can be a pretty unexciting vegetable. Smothered with cheese and baked to crispy, golden perfection, well, that's another story.

  • 35 mins cooking
  • Serves 6
  • Print


Cauliflower gratin
  • 1 cauliflower (1kg), broken into florets
  • 50 gram butter
  • 1/4 cup (35g) plain flour
  • 1 1/2 cup (375ml) hot milk
  • 1/2 cup (60g) coarsely grated cheddar cheese
  • 1/4 cup (20g) finely grated parmesan cheese
  • 1 tablespoon packaged breadcrumbs


Cauliflower gratin
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Boil, steam or microwave cauliflower until tender; drain. Place in a medium shallow ovenproof dish.
  • 3
    Meanwhile, melt butter in a medium saucepan. Add flour and stir over heat until mixture bubbles and thickens. Gradually stir in milk until smooth. Continue stirring until mixture boils and thickens. Remove from heat and stir in cheeses.
  • 4
    Pour sauce over cauliflower in dish; sprinkle with breadcrumbs. Bake about 15 minutes or until browned lightly.

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