Cauliflower Gratinee
Creamy cauliflower gratin layered with prosciutto and herbs, topped with browned cheese. Perfect for comfort food lovers and suitable for family dinners or special occasions.
Ingredients
- 6 Tbsp. unsalted butter ⓘ
- 4 cloves garlic, minced ⓘ
- 4 oz. thinly sliced prosciutto, cut into thin strips ⓘ
- 1 head cauliflower, cut into 1/4-inch slices ⓘ
- 1/2 cup chopped fresh parsley ⓘ
- 2 Tbsp. all-purpose flour ⓘ
- 1 1/2 cups heavy or whipping cream ⓘ
- Pinch of cayenne pepper ⓘ
- Salt and freshly ground pepper to taste ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Melt butter in a large skillet over medium heat.
- Add minced garlic and sauté for 2 minutes.
- Stir in sliced prosciutto and sauté for 2 more minutes.
- Add cauliflower slices and cook until they begin to lose their crispness, about 3 to 4 minutes.
- Stir in all-purpose flour and then pour in the heavy cream; blend well.
- Season with a pinch of cayenne pepper, salt, and freshly ground pepper to taste.
- Bring to a boil and immediately remove from heat.
- Pour the cauliflower mixture into a shallow gratin dish.
- Top with grated cheese and chopped parsley.
- Bake until the top is lightly browned and bubbling, about 30 minutes.
Tips & Substitutions
For a creamier texture, you can substitute half of the heavy cream with Greek yogurt, which also adds a tangy flavor. If you want a vegetarian version, simply omit the prosciutto and add more vegetables like mushrooms or spinach. Consider adding a sprinkle of nutmeg for an extra layer of flavor. Make sure to cook the cauliflower just enough to retain some crunch.
Serving Suggestions
This Cauliflower Gratinee is a delightful side dish for roasted meats or a vegetarian main when paired with a fresh salad. It pairs beautifully with Indonesian Gado Gado Dip for a complete meal experience. For a festive touch, serve it alongside your holiday spreads like the Dearborn Inn Fruitcake for dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and warm it in a preheated oven at 350°F (175°C) until heated through, about 15-20 minutes. You can also microwave individual portions, but the texture may differ slightly.
Nutrition & Diet Analysis (per serving)
Each serving of Cauliflower Gratinee contains roughly 479 calories, with 23g protein, 74g carbohydrates, and 13g fat. It is an excellent source of iron (106% of the Daily Value), vitamin C (58% of the Daily Value), and dietary fiber (47% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1947mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cauliflower instead of fresh?
Yes, you can use frozen cauliflower, but be sure to thaw and drain it well to avoid excess moisture in the dish. Frozen cauliflower may also cook faster, so adjust your cooking time accordingly to prevent it from becoming mushy.
What cheese works best for topping the gratinee?
A blend of Gruyère and Parmesan cheese creates a deliciously golden and flavorful crust. However, you can also use cheddar or mozzarella if you prefer. Just ensure the cheese is grated for even melting and browning.
Can I make this dish ahead of time?
Absolutely! You can prepare the gratinee up to the baking step, cover it, and store it in the refrigerator for up to 24 hours. When ready to serve, simply bake it straight from the fridge, adding a few extra minutes to the cooking time if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).