Cauliflower Gratin | Midwest Living

Cauliflower Gratin

Cauliflower Gratin

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  • Makes: 6 to 8 servings
  • Prep 25 mins
  • Bake 15 mins

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Tossing cauliflower with bread crumbs, Dijon, cheddar, herbs and almonds makes this humble veg holiday-special.


  • 1 cup panko bread crumbs
  • 3/4 cup finely shredded white cheddar cheese
  • 2 tablespoons snipped fresh Italian (flat-leaf) parsley
  • 2 teaspoons snipped fresh thyme
  • 1 1/2 teaspoons orange zest
  • 1 large head cauliflower, cut into small florets (about 6 cups)
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon-style mustard
  • 1/4-1/2 teaspoon salt
  • 2 tablespoons butter, melted
  • 1/4 cup chopped, roasted almonds


  1. In a small bowl combine panko, cheese, parsley, thyme and orange zest; set aside.
  2. Bring a 4-quart pot of lightly salted water to boiling over high heat. Add cauliflower; reduce heat to medium and cook for 4 minutes or until tender but still firm. Drain well.
  3. In a large bowl combine olive oil, mustard, and salt. Add drained cauliflower and stir gently to coat. Transfer to a 1 1/2- to 2-quart au gratin or rectangular baking dish*. Sprinkle with panko mixture. Drizzle with melted butter.
  4. Bake in a 425 degrees F oven on top oven rack for 15 minutes or until heated through and lightly browned. Top with almonds.

Make Ahead Tip

  • * At this point, the cauliflower and panko mixtures can be covered and chilled for up to one day. Remove from refrigerator 45 minutes before baking; continue with Step 3. Increase oven to 425 degrees when you remove the turkey; bake gratin while turkey rests.

Nutrition Facts

(Cauliflower Gratin)

Servings Per Recipe 6, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 370, fiber (g) 3, Polyunsaturated fat (g) 2, Folate (µg) 65, Trans fatty acid (g) 0, Potassium (mg) 365, sugar (g) 36, calcium (mg) 145, pro. (g) 7, iron (mg) 1, vit. A (IU) 382, cal. (kcal) 326, vit. C (mg) 51, Fat, total (g) 16, chol. (mg) 25, Thiamin (mg) 0, sat. fat (g) 6, Riboflavin (mg) 0, Niacin (mg) 1, carb. (g) 40, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 7

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