Baked cauliflower gratin is a rich and flavorful dish, perfect for enhancing your menu with a tasty side dish that is satisfying.
In this recipe, the cauliflower florets are cooked until al dente, then enveloped in a velvety béchamel sauce and finally gratinated with fontina and parmesan cheese, offering a golden crunch that will win over both adults and kids.
Serve it as a side dish for meats or fish, or as a main dish accompanied by a fresh salad or plain rice. Enjoy your meal!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1 cauliflower (medium)
- 150 ml béchamel sauce
- 3.5 oz fontina cheese (grated)
- 1.5 oz grated parmesan cheese
- to taste salt
Tools
- Knife
- Cutting board
- Pot
- Lid
- Baking dish glass or ceramic
Steps
Clean the cauliflower by removing the outer leaves and divide it into florets. Steam or boil them in lightly salted water until tender but al dente.
Cooking time may vary depending on the use of fresh or frozen vegetables, so check with a fork to ensure they are tender but still firm.
Prepare the béchamel sauce following my quick recipe. If you don’t have time or the desire, you can use store-bought.
Preheat the oven to 350 degrees Fahrenheit
Lightly coat a glass or ceramic baking dish with 2 tablespoons of béchamel sauce and arrange the cauliflower florets.
Pour the béchamel sauce evenly and sprinkle both grated fontina and parmesan cheese.
Bake for about 10 minutes, then increase the temperature to 400 degrees Fahrenheit and allow to gratin.
Our baked cauliflower gratin is ready. Enjoy your meal!
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Storage and Tips
Store in the fridge in an airtight container and heat before serving.
You can use either fresh or frozen cauliflower
Consume within 2 days.
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