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!)
- 1 head of garlic
- 1 small head of cauliflower
- 2 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon whole wheat pastry flour
- 1/2 cup whole milk
- 3/4 cup grated sharp cheddar
- 1/2 teaspoon salt
- 2 slices whole wheat bread, toasted
- 1 tablespoon olive oil
- 1/4 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.