Cauliflower Gratin Recipe

Name: Cauliflower Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2 1/2-lb. head cauliflower, cut into 1 1/2-inch florets; 2 tablespoons extra-virgin olive oil; 1 pound leeks, white and light green parts only, halved lengthwise and sliced; Kosher salt and freshly ground black pepper; 2 tablespoons all-purpose flour; 1 cup low-sodium chicken broth; 1/2 cup half-and-half; 1/2 cup grated pecorino Romano; 1 cup whole-wheat bread crumbs; 2 tablespoons drained prepared horseradish; 2 ounces prosciutto, torn

Servings: persons

1 2 1/2-lb. head cauliflower, cut into 1 1/2-inch florets
2 tablespoons extra-virgin olive oil
1 pound leeks, white and light green parts only, halved lengthwise and sliced
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1/2 cup half-and-half
1/2 cup grated pecorino Romano
1 cup whole-wheat bread crumbs
2 tablespoons drained prepared horseradish
2 ounces prosciutto, torn

1
Preheat oven to 400u00b0F. Steam cauliflower over simmering water until crisp-tender, about 5 minutes. Transfer to a bowl.
2
In a large pan, warm 1 Tbsp. oil over medium heat. Add leeks and season with salt and pepper; saute until tender, about 3 minutes. Add flour; cook, stirring, for 1 minute. Slowly stir in broth and half-and-half. Simmer, stirring, until thickened, about 4 minutes. Pour over cauliflower, add half of cheese and toss. Transfer to a wide, shallow 2-quart baking dish; cover tightly with foil and bake for 25 minutes.
3
In a bowl, mix bread crumbs, horseradish and remaining cheese. Sprinkle cauliflower with mixture, drizzle with remaining 1 Tbsp. oil and top with prosciutto. Bake until bread-crumb mixture is golden brown, 15 to 20 minutes.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 2 1/2-lb. head cauliflower, cut into 1 1/2-inch florets, 2 tablespoons extra-virgin olive oil, 1 pound leeks, white and light green parts only, halved lengthwise and sliced, Kosher salt and freshly ground black pepper, and more.

Yes, Cauliflower Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions