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Cauliflower Gratin

32 Reviews
85% would make this recipe again

The addition of a little bit of horseradish and mustard to the cheese-sauce adds extra zest to this classic dish.

Preparation : 15 min Cooking : 25 min
270 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Diabetes-friendly
  • Bone-healthy

Ingredients

7 cups cauliflower, cut into florets 1.1 kg
1/4 cup butter, unsalted 55 g
2 tbsp white flour (all purpose) 16 g
2 cups milk, partly skimmed, 2% 500 mL
3 tbsp horseradish 45 mL
2 tsp apple cider vinegar 10 mL
2 tsp Dijon mustard 10 mL
60 g Emmenthal cheese, grated 3/4 cup
salt [optional]
ground pepper to taste [optional]

Method

  1. Preheat the oven to 190°C/375°F.
  2. Prepare the cauliflower : cut into equal-size florets, then blanch them in a pot of salted boiling water until crisp-tender, about 6 min. Drain and transfer the florets to a baking dish.
  3. While the cauliflower is cooking, melt the butter in a saucepan over medium heat. Add the flour and stir 2 min, paying attention not to let it burn. Gradually whisk in the milk, then cook until the sauce boils and thickens, whisking constantly, 3-4 min. Mix in the horseradish, vinegar, mustard, and grated cheese. Season with salt and pepper. Pour the sauce over the cauliflower and mix to coat.
  4. Bake in the middle of the oven until the cauliflower is golden-brown on top, about 25 min. For a nice crust, turn on the top broiler for the last 2 minutes. Serve hot.

Remarks

The cauliflower and sauce can be prepared a couple days ahead, chilled in the refrigerator, then baked just before serving.

Nutrition Facts Table

per 1 Serving (420g)

Amount

% Daily Value

Calories

270

Fat

16 g

25 %

Saturated 9.5 g
+ Trans 0.6 g

50 %

Cholesterol

50 mg

Sodium

190 mg

8 %

Carbohydrate

21 g

7 %

Fibre

7 g

28 %

Sugars

13 g

Protein

14 g

Vitamin A

18 %

Vitamin C

182 %

Calcium

29 %

Iron

8 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 3 ¾ servings
Grain Products : ¼ serving
Milk and Alternatives : 1 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Source of  :
Copper, Iron, Omega-3, Vitamin B1
Good source of  :
Magnesium, Manganese, Niacin, Selenium, Vitamin A, Zinc
Excellent source of  :
Calcium, Fibre, Folacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin D, Vitamin K
Free  :
Added Sugar
Diet-related health claims  :
Bone-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables ½
Milk and Alternatives ½
Meat and Alternatives ½
Fats 2 ½

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Members' Reviews

32 Reviews (27 with rating only ) 85% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
mikepilot233
july 02, 2013

Great way to eat cauliflower. Full of flavor. We've made it a dozen times. I suspect our fellow down below cooked it with lid on to make it watery.

Useful 0
MilkyDay
january 27, 2012 | I would make this recipe again

Thumbs up! Mine was not watery at all and very tasty. Wonder if other reviewer did cook the cauliflower "al denti" and drain it well before adding the sauce.

Useful 0
gcsaidman
january 26, 2012

Vert watery. Little flavor.

Useful 0
vancec
august 17, 2009

Needs a bit more kick, I used some extra hot horseradish and that helped a bit.

Useful 0
CharlieTrotter
february 10, 2009 | I would make this recipe again

Very tasty. I would not add more cheese, as some of the French reviewers suggested: the result would be creamier but also richer in fat. Horseradish and mustard add enough zest.

Useful 1

Top Reviews

View All Reviews
CharlieTrotter
february 10, 2009 | I would make this recipe again

Very tasty. I would not add more cheese, as some of the French reviewers suggested: the result would be creamier but also richer in fat. Horseradish and mustard add enough zest.

Useful 1
mikepilot233
july 02, 2013

Great way to eat cauliflower. Full of flavor. We've made it a dozen times. I suspect our fellow down below cooked it with lid on to make it watery.

Useful 0
MilkyDay
january 27, 2012 | I would make this recipe again

Thumbs up! Mine was not watery at all and very tasty. Wonder if other reviewer did cook the cauliflower "al denti" and drain it well before adding the sauce.

Useful 0