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Cauliflower gratin is served in a white baking dish with a spoon.
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Creamy Cauliflower Gratin

This 30-minute cauliflower gratin is rich, cheesy, and comforting. It's the perfect alternative to potato gratin!
Course Side Dish
Cuisine French
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 218kcal
Author Vered DeLeeuw

Ingredients

  • 1 teaspoon butter for pan
  • 1 pound cauliflower florets
  • 1 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh garlic minced
  • ½ cup Gruyere cheese grated; 50 grams
  • 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
  • ½ teaspoon black pepper freshly ground
  • 2 tablespoons Parmesan cheese grated

Instructions

  • Preheat the oven to 425°F. Grease a shallow 1.5-quart baking dish with butter or olive oil.
    1 teaspoon butter
    A greased baking dish.
  • Place the cauliflower florets in a large microwave-safe bowl. Add a tablespoon of water. Cover with a microwave-safe plate and microwave on high until tender-crisp, 5-7 minutes.
    1 pound cauliflower florets
    Steamed cauliflower florets in a bowl.
  • Meanwhile, in a large bowl, combine the sour cream, mustard, garlic, Gruyere, salt, and pepper.
    1 cup sour cream, 1 teaspoon Dijon mustard, 1 tablespoon fresh garlic, ½ cup Gruyere cheese, 1 teaspoon Diamond Crystal kosher salt, ½ teaspoon black pepper
    Mixing the sauce in a bowl.
  • Drain the cooked cauliflower well (be careful, the bowl will be hot) and pat it dry. Add it to the sour cream sauce, gently tossing to combine.
    Coating the cauliflower in the sauce.
  • Transfer the mixture to the prepared baking dish. Sprinkle the Parmesan on top.
    2 tablespoons Parmesan cheese
    Transferring the gratin mixture to the baking dish.
  • Bake the gratin until heated through, for about 10 minutes. Serve immediately.
    The gratin is served.

Video

Notes

  • Seasonings, especially salt, are guidelines. Adjust to taste.
  • If your baking dish is broiler-safe, you can switch the oven to broil after the gratin is done and broil it for 1 minute to brown the top. Keep a close eye on it so that it doesn't burn.
  • To use frozen cauliflower, defrost it according to the package instructions, taking care not to overcook it, and drain it thoroughly.
  • You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them covered in the microwave at 50% power. I don't recommend freezing the leftovers.

Nutrition

Serving: 0.25recipe | Calories: 218kcal | Carbohydrates: 9g | Protein: 9g | Fat: 17g | Sodium: 447mg | Fiber: 3g