Cauliflower Gratin

Cauliflower Gratin

For a long time I've been testing various methods for the perfect  cauliflower gratin recipe. I also tried it with Bechamel Sauce, and yet, the best and simplest recipe is the one below, with heavy cream.

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

It's really quick and you can also apply the method to broccoli or frozen cauliflower. Just be careful not to keep it too long in the oven, as it gets mushy.


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


Break the cauliflower into florets, wash well.


Fill a large pot with water, bring to the boil. When it starts to boil, add one tablespoon of salt and the cauliflower.

From the moment you put the cauliflower in the pot, leave there for five minutes.


Fill another pot with cold tap water.

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

This is to stop the cooking process, which still continues after the vegetables have been removed from the heat.


Brush a small and deep baking dish with olive oil or butter.

Place the cauliflower in the dish, cooled and well drained in advance.


In a bowl, grate the cheese. Add the heavy cream.


Season with salt and pepper. Mix well with a spoon.


Pour over the cauliflower in the pan.


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

Bake until nicely browned.


And that's about it. Serve it hot, as a vegetable garnish or even as a dish. It matches very well with rice, couscous or mashed potatoes.


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

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