October 2017 Recipe of the Month

October 2017 Recipe of the Month

Cauliflower Gratin

When you are in the mood for a good gratin, nothing beats gruyere’s depth of flavor. The cauliflower and gruyere combined have a terrific nutty flavor.



  • 1 head Cauliflower , cut into florets
  • 3 tablespoons Butter , Divided
  • 3 tablespoons Flour
  • 2 cups Milk
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Dry Mustard
  • 1 cup Gruyere Cheese , grated
  • 1/2 cup Breadcrumb
  • 2 tablespoons Parmesan Cheese , grated


  1. Preheat oven to 375˚. Steam the cauliflower until crisp-tender, about 4 minutes.
  2. If using wheat flour, meanwhile, melt 2 tablespoons butter in a small saucepan, whisk the flour into the butter and stir to form a roux. Whisk the milk into the roux, then cook, stirring occasionally, until sauce comes to the boil, lower heat and simmer for about 5 minutes until milk is thickened. Stir in dry mustard, salt and pepper. Remove from heat. Stir in gruyere cheese.
  3. In a separate sauté pan, melt remaining tablespoon butter, and toast breadcrumbs until lightly browned. Remove from heat, stir in parmesan cheese.
  4. Spread cooked cauliflower in a 2 quart baking dish, pour sauce over, sprinkle with toasted breadcrumbs. Bake for 30 minutes, until bubbling hot and browned.
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