Cauliflower Gratin

This recipe was automatically translated from Romanian. View original here
Cauliflower Gratin

For a long time we have been testing various methods to make a perfect  cauliflower gratin recipe, I also tried it with Bechamel Sauce, but still the best and simplest recipe is the one below, with heavy cream.

To my surprise, it is the only cauliflower / broccoli dish that Sofia and other children have liked.

It is made very quickly, you can also apply the method to broccoli / frozen cauliflower, be careful not to keep it too long in the oven as it is too soft.


500 g
or broccoli
Heavy cream (32% fat)
200 ml
Yellow cheese
150 g
Salt and pepper
1 tsp
to taste
Olive oil
2 tbsp
or butter

Step by step


Cauliflower breaks the bouquets, washes well.


Boil a large saucepan with water. When it starts to boil add 1 tablespoon of salt and cauliflower prepared above.

From the moment you put the cauliflower, leave it in the pan for 5 minutes.


In another saucepan put cold tap water.

After the cauliflower has boiled for 5 minutes, remove it immediately and soak it in cold water.

This is to stop the cooking process, which still continues in the vegetables after removing them from cooking.


Grease with olive oil, or butter a small, deep baking tray.

Drain the chilled cauliflower well and put it in the prepared tray.


In a bowl, grate the cheese, add the sweet cream.


Season with salt and pepper, mix well with a spoon.


Distribute this composition evenly over the cauliflower in the pan.


Place the tray on the top shelf of the preheated oven at 200-250 degrees.

Leave to brown nicely.


And that's about it, serve it hot as a vegetable garnish or even as food. It goes very well with rice, couscous or mashed potatoes.

Good appetite!

Quantity: 1 kg (4-5 servings)
Prep time: 15 min
Difficulty: easy
Ready in: 20 min
Publish date:


No comments yet. Be the first to post one!