Cauliflower Au Gratin is my go-to recipe when I want to make vegetables the star of the show. The combination of fresh cauliflower and peas wrapped in a velvety white sauce makes this dish irresistible. I love how the cheese creates a golden crust on top while the vegetables stay tender underneath. It’s simple enough for weeknight cooking but fancy enough for special occasions.
About the Recipe
This recipe turns basic cauliflower into something extraordinary. The white sauce is rich and creamy, while the cheese adds a sharp, savory flavor. The breadcrumbs create a wonderful crunch on top. It’s a great way to get kids to eat their vegetables, and adults love it too. The dish comes together easily but looks like you spent hours in the kitchen.
Why You’ll Love This Recipe
This dish hits all the right notes – creamy, cheesy, and comforting. The cauliflower stays firm but tender, and the peas add little bursts of sweetness. The white sauce is fool-proof if you follow the steps, and watching the cheese bubble and brown on top is so satisfying. It’s also flexible – you can make it ahead and heat it just before serving.
Cauliflower Au Gratin
Cooking Tips
– Don’t overcook the cauliflower – it should be just tender
– Keep stirring the white sauce to avoid lumps
– Grate the cheese fresh for better melting
– Let the dish rest for 5 minutes after grilling for easier serving
– For extra crunch, toast the breadcrumbs before using
Serving and Storing Suggestions
Serves 6-8 people. Total prep and cooking time: 45 minutes. Serve hot as a main dish with crusty bread or as a side dish. Leftovers keep well in the fridge for up to 3 days – reheat in the oven to maintain the crispy top.
Similar Recipes
- Broccoli Cheese Bake
- Potato Au Gratin
- Creamy Mushroom Casserole
Nutrient Benefits
Cauliflower is packed with vitamin C and fiber. The cheese provides calcium and protein, while peas add extra fiber and vitamins. This dish offers a good balance of nutrients while being satisfying and filling.
Cauliflower Au Gratin
Ingredients
- 1 Cauliflower (large)
- 1 cup Peas (shelled)
- 1 Onion (medium, minced)
- 1 tbsp Coriander Leaves (minced)
- 1 1/2 cups Cheese (grated)
- 2 tbsp Breadcrumbs (bread)
- 1/2 tbsp Butter
- Salt to taste
For White Sauce
- 3 tbsp Butter
- 3 tbsp Flour
- 3 cups Milk
- 1 1/2 tsp Pepper
- 1 tsp Mustard Powde
- a large greased casserole dish
Instructions
- Wash and break cauliflower into small florets.
- Chop stem into small pieces.
- Add enough water and salt, cook just right - the florets should be cooked but not overdone.
- Cook peas separate.
- To prepare white sauce, melt butter, add minced green chillies and onion.
- Fry till onion turns a light pink colour.
- Add flour, stir fry till light brown in colour.
- Remove from fire, add milk gradually, stirring all the while so that no lumps are formed.
- Put back on fire and cook to custard consistency.
- To white sauce, add seasonings, cauliflower, peas, 1 cup cheese and minced coriander leaves. Mix thoroughly.
- Pour mixture into the casserole dish, sprinkle rest of the cheese and bread crumbs.
- Dot with butter. Keep for a few minutes on a grill till top is lightly browned.
- Serve as a main dish with soup and bread.
Note: You may serve this without grilling. Also omit breadcrumbs and butter.
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Frequently Asked Questions
Can I make this ahead of time?
Yes. Prepare everything up to the grilling stage, cover, and refrigerate. Add the final cheese and breadcrumbs just before baking.
Can I use frozen cauliflower?
Fresh is best, but frozen works too. Just thaw completely and drain well before using.
How do I know when the white sauce is ready?
The sauce should coat the back of a spoon and hold a line when you run your finger through it.
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