Cauliflower Gratin

34 Reviews
86% 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.

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Preparation : 15 min Cooking : 25 min
270 calories/serving


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 g
2 tsp apple cider vinegar 10 mL
2 tsp Dijon mustard 10 g
60 g Emmenthal cheese, grated 3/4 cup
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]


  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.


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 (420 g)


% Daily Value




16 g

25 %

Saturated 9.5 g
+ Trans 0.6 g

50 %


50 mg


190 mg

8 %


21 g

7 %


7 g

28 %


13 g

Net Carbs

14 g


14 g

Vitamin A

18 %

Vitamin C

182 %


29 %


8 %


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


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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34 Reviews (29 with rating only) 86% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
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
october 20, 2021

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
october 20, 2021

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

Useful 0

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