Cauliflower au Gratin

Serving size:


    • 1
    • head cauliflower, about 3 lbs., trimmed and cut into florets
    • 2 T
    • unsalted butter
    • 2 T
    • unbleached flour
    • 1 c
    • milk
    • 1 c
    • creme fraiche
    • 2 oz
    • chevre, crumbled (about 1/3 to 1/2 cup)
    • 1⁄4 c
    • fresh chives, snipped
    •   pn
    • salt
    •   pn
    • cayenne pepper
    • freshly ground black pepper to taste
1 hour
Ready in
1 hour


An updated version of a classic dish.

Recipe adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins


Preheat oven to 350F. Lightly butter a 12-inch gratin pan or shallow baking dish. Bring a large pot of water to a boil. Add the cauliflower and simmer until tender, about 10 minutes. Drain and set aside. In a small saucepan, melt the butter and whisk in the flour. Stir until a paste forms, then add milk incrementally, stirring until smooth. Cook over low heat, stirring, until thick. Add the remaining ingredients and remove from heat. Arrange cauliflower in baking dish and cover with sauce. Bake until bubbling and golden, about 40 minutes.


Special Diets: