Originally posted on October 15th, 2012. Updated last on September 27th, 2015.
Pairings for the Cheddar Cauliflower Gratin
This recipe was one of the earliest cheddar/cauliflower combinations I fell in love with. While I would have this on the side (or even for dinner) on a regular evening, this dish is also great to add to your holiday rotation (if you happen to be thinking that far ahead, I know I'm not!) If you've never roasted garlic at home, now is the time to start. I'll often roast a head on the weekend and add it to meals throughout the week. The roasted garlic has a much more mild, slightly sweet flavor compared to the raw version, which makes it great in abundance!
While I would typically make this recipe if I'm cooking up meat for M, I also find it works really well with a hearty salad at the helm (since this is a bit on the rich side). Try this grilled beet and quinoa salad or this white bean and butternut squash salad.
I could also see eating this cauliflower gratin for brunch, possibly served as a side to quiche (like this sweet potato version or if you have The Easy Vegetarian Kitchen- any of those variations!)
Roasted Garlic and Cheddar Cauliflower Gratin
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 1 hour 20 mins
- Yield: 3-4 1x
- Category: Side Dish
- 1 head of garlic
- 1 small head of cauliflower
- 2 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon whole wheat pastry flour
- ½ cup whole milk
- ¾ cup grated sharp cheddar
- ½ teaspoon salt
- 2 slices whole wheat bread, toasted
- 1 tablespoon olive oil
- ¼ cup grated parmesan
- Preheat oven to 400˚. Cut off top of garlic head and drizzle 1 tablespoon of olive oil over cloves. Wrap top of head with foil and place in oven and roast until cloves are soft, 30-40 minutes. Remove and let cool slightly.
- Cut cauliflower into 1" pieces. Combine roughly 3-4 cups of cauliflower with 1 tablespoon of olive oil in a casserole dish. Roast in oven for 15 to 20 minutes or until cauliflower begins to brown. Remove and set aside.
- In a sauce pan, add 1 tablespoon butter and squeeze out 4-5 cloves of roasted garlic. Mash garlic as butter melts. Add flour and let cook over medium-low heat for one minute. Whisk in milk and cook until bechamel has thickened. Remove from heat and melt in cheddar. Pour over roasted cauliflower.
- Combine toast, olive oil, and parmesan in a food processor, pulsing until mixture resembles course bread crumbs. Sprinkle on top of cheese/cauliflower.
- Bake for 20-25 minutes- cheese should be bubbling.
jaime @ asweetroad.com says
It is wet, cold, and rainy where I am. I have been searching for something warming to bake, but instead I just noticed this cauliflower recipe and I think I found what I was looking for!
Cassie | Bake Your Day says
Beautiful and perfectly comforting for cooler days. Love this!
Christy Milford says
I, too, love the combination of roasted garlic and cheddar cheese- and I'm starting to like cauliflower more and more. Thanks for this, can't wait to try it!
Loretta E says
Oh. My. Goodness. You just proved that vegetables can be as enticing as any dessert! Pinning these for sure...
Warm Vanilla Sugar says
Simple and a beauty. Love this!
Dervla Kelly says
oooh cauliflower completes me. YUM
This reminds me of when I was little and I would only eat cauliflower with chedder cheese on top! Love this more grown up version!
Rebekah Bentz says
I made this the other night with butterflied venison chops. Hubby was very reluctant to try it saying he doesn't like cauliflower. After one bite he scooped about two servings worth onto his plate and ended up eating the little bits stuck in the casserole dish. Thank you so much for the recipe!
A tasty love story says
Oh my, it looks so gooood! I love cauliflower, and this is a beautiful way to incorporate it into a lovely autumn meal, yum!
Finding the Kitchen says
Mmmmmm! Perfect cold weather comfort food! I've never tried adding roasted garlic to a bechamel yet...sounds awesome!
Kelsey Elise says
I've made this dish four or five times already. I AM IN LOVE WITH IT!! THANK YOU! Especially being a vegetarian going to my families holiday gatherings can be quite tough on my stomach- READ it's empty till I get home. I've tweaked it a bit in that I mince unfrosted garlic as well since I tend to overcook the roasted ones and adds lots more cheese because I am a fiend. I wait till there are seven minutes left on the cooking of it all and then add the breadcrumbs I feel that this allows the cheese to mix in and mingle with the cauliflower for longer and the breadcrumbs not being in for as long don't get too darkened. x
YES! I know exactly what you mean about family get-togethers and going hungry (lucky my family has started to change their ways!) I also don't disagree with your more cheese decision either 😉
yummy!!! amazing 😀
This looks delicious! I'm already craving and making cozy fall foods and I'll have to give this a try!
This looks delicious. I am not a vegetarian, but I do eat mostly veggies so this is a great addition to mix the things up a bit.
This looks amazing! I love cauliflower in every form but this is on of the most tempting versions I've seen in a while. Ohhh, all that yummy cheddar with the roasted garlic sounds so good!!!
I normally hate cauliflower cheese but this roasted garlic variation sounds wonderful! Great for cold autumn evenings! I will definitely be making this, thank you Erin!
Barbara (BarbB) says
This looks absolutely amazing.
Wow, this looks great! I can't wait to make this and try it out.
Rajul | Charlotte Veggie says
I canNOT wait to make this, thank you!!
Jennifer @ Delicious Everyday says
Very simple yet a great way to cook with this underrated veggie 🙂 I love the idea of pairing this cauliflower gratin with grilled beet and quinoa salad - sounds perfect to me!
I just made this tonight, and I think your recipe is quite possibly the best thing to happen to cauliflower. 😀 We really loved it!
We had an early Spring snowstorm here in the Midwest today and I made this for dinner. So delicious.
This was just wonderful! I love roasting cauliflower with garlic and lemon, but using your method truly made this into something amazing! I think this would be wonderful for an Easter lunch side dish or even for a Thanksgiving side. Lovely recipe and site.