Best 9 Mashed Cauliflower Au Gratin Recipes

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Mashed cauliflower is a tasty and healthier alternative to mashed potatoes. The mild flavor of cauliflower pairs well with a variety of dishes and cuisines. Cauliflower au gratin is a rich and creamy side dish that is sure to elevate any meal. The combination of cheese, cream, and cauliflower creates a dish that is both flavorful and comforting. This recipe is a step-by-step guide to creating the perfect mashed cauliflower au gratin.

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MASHED CAULIFLOWER AU GRATIN



Mashed Cauliflower au Gratin image

Unless someone tells you, you might not know you're eating cauliflower. Even my grandchildren love this buttery, cheesy, creamy dish that tastes like mashed potatoes. -Sandie Parker, Elk Rapids, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 12 servings.

Number Of Ingredients 9

2 large heads cauliflower, broken into florets
1-1/2 cups shredded Parmesan cheese
1 cup shredded Colby-Monterey Jack cheese
6 tablespoons butter, cubed
3/4 teaspoon garlic salt
1/2 teaspoon Montreal steak seasoning
TOPPING:
1 cup Italian-style panko bread crumbs
1/4 cup butter, melted

Steps:

  • Preheat oven to 350°. Place cauliflower in a stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until very tender, 10-12 minutes. Drain; transfer to a large bowl. Mash cauliflower; stir in cheeses, cubed butter and seasonings. Transfer to a greased 3-qt. or 13x9-in. baking dish., In a small bowl, mix bread crumbs with melted butter until evenly coated; sprinkle over cauliflower mixture. Bake, uncovered, until heated through and topping is golden brown, 40-50 minutes. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 238 calories, Fat 17g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 612mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 9g protein.

CAULIFLOWER GRATIN



Cauliflower Gratin image

Prep Ina Garten's recipe for Cauliflower Gratin from Barefoot Contessa on Food Network ahead as a creamy, cheesy vegetable side for a no-stress dinner party.

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

Steps:

  • Preheat the oven to 375 degrees F.
  • Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
  • Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
  • Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

CAULIFLOWER AU GRATIN



Cauliflower Au Gratin image

This is a different way to prepare cauliflower that is very tasty. I had this dish at a neighbor's barbecue and had to have the recipe.

Provided by Chris from Kansas

Categories     Cauliflower

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 head cauliflower, broken into pieces
1 tablespoon butter
2 tablespoons flour
1 (14 ounce) can Italian-style diced tomatoes
1/4 cup milk
oregano
salt
pepper
3 tablespoons parmesan cheese
3 tablespoons seasoned bread crumbs

Steps:

  • Steam cauliflower for 10 minutes.
  • Simmer next 4 ingredients for 5 minutes and then add seasonings.
  • Combine cauliflower and sauce in baking dish.
  • Sprinkle with cheese and breadcrumbs.
  • Bake 15 minutes at 375°.

CLASSIC CAULIFLOWER AU GRATIN



Classic Cauliflower au Gratin image

Yummy, cheesy cauliflower. Very easy to make with a little kick.

Provided by janette

Categories     Side Dish     Vegetables     Cauliflower

Time 55m

Yield 6

Number Of Ingredients 8

1 large head cauliflower, cut into bite-size pieces
1 cup light sour cream
1 cup shredded Cheddar cheese
½ cup diced onion
3 tablespoons melted butter
2 tablespoons red pepper flakes, or to taste
¼ teaspoon salt
½ cup panko bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water to a boil. Add cauliflower and cook uncovered until tender, about 10 minutes. Drain.
  • Combine sour cream, Cheddar cheese, onion, melted butter, red pepper flakes, and salt in a baking dish. Mix in cauliflower. Sprinkle bread crumbs on top.
  • Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 21.8 g, Cholesterol 41.7 mg, Fat 13 g, Fiber 4.5 g, Protein 11.6 g, SaturatedFat 7.8 g, Sodium 408.2 mg, Sugar 8.1 g

CAULIFLOWER GRATIN



Cauliflower Gratin image

Cauliflower gratin is a lower-carb side dish that pairs well with pork, ham or beef. It's so creamy and delicious that even the kids will ask for seconds! If you like a little crunch, sprinkle buttered bread crumbs over the top for the last five minutes in the oven. - Mary Zinchiak, Boardman, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

1 large head cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon salt, divided
1 teaspoon pepper, divided
4 tablespoons butter, cubed
3 tablespoons all-purpose flour
2 cups 2% milk
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
Chopped fresh thyme, optional

Steps:

  • Preheat oven to 375°. Place cauliflower on a rimmed baking sheet. Drizzle with oil; sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Toss to coat. Bake 8 minutes. Stir; bake until crisp-tender and lightly browned, 7-8 minutes longer., In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a simmer, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in next 6 ingredients and remaining ½ teaspoon salt and 1/2 teaspoon pepper until smooth. , Pour ¾ cup cheese sauce into a greased 2-qt. baking dish. Top with cauliflower and remaining cheese sauce. Bake, uncovered, until bubbly and lightly browned, 30-35 minutes. If desired, top with chopped fresh thyme.

Nutrition Facts : Calories 196 calories, Fat 14g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 291mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

CAULIFLOWER AU GRATIN



Cauliflower Au Gratin image

Cheesy cauliflower.

Provided by Amy Woessner

Categories     Side Dish     Vegetables     Cauliflower

Time 50m

Yield 6

Number Of Ingredients 8

1 head cauliflower, cut into florets
2 tablespoons butter
1 small onion, chopped
2 tablespoons all-purpose flour
1 cup milk
6 ounces shredded Cheddar cheese, divided
1 pinch ground black pepper
1 pinch ground nutmeg, or to taste

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  • Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
  • Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
  • Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and browned, about 25 minutes.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 10.6 g, Cholesterol 43.2 mg, Fat 14.2 g, Fiber 2.7 g, Protein 10.8 g, SaturatedFat 9 g, Sodium 249.4 mg, Sugar 4.9 g

MASHED POTATO AND CAULIFLOWER GRATIN



Mashed Potato and Cauliflower Gratin image

Recipe for mashed potato and cauliflower gratin.

Provided by Gina Marie Miraglia Eriquez

Categories     Potato     Side     Bake     Thanksgiving     Vegetarian     Casserole/Gratin     Cauliflower     Fontina     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

2 pounds russet (baking) potatoes, peeled and cut into 1-inch pieces
Salt
1 1/4 cups whole milk, divided
1 stick (8 tablespoons) unsalted butter, divided
4 ounces coarsely grated Italian Fontina or Gruyère (about 1 cup packed)
1/4 teaspoon freshly ground black pepper
1 (2- to 2 1/2-pound) head cauliflower, cut into 1 1/2-inch pieces, including stems and core
3 garlic cloves, peeled and smashed
3/4 to 1 cup grated Parmigiano-Reggiano, divided

Steps:

  • Put potatoes and 2 teaspoons salt in a large heavy saucepan and generously cover with cold water (about 2 1/2 quarts). Bring to a boil, then reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 20 minutes.
  • While potatoes are boiling, heat 3/4 cup milk and 3 tablespoons butter in a small saucepan until butter is melted and milk is hot but not boiling. Keep warm off heat, covered.
  • Drain potatoes well in a sieve or colander and return to hot saucepan. Add milk mixture, Fontina, and pepper, and mash with a potato masher or fork to desired consistency. Season with salt and keep warm, covered.
  • Bring a pot of well-salted water to a boil, then add cauliflower and garlic and simmer until cauliflower is very tender, 13 to 15 minutes.
  • Drain cauliflower in a colander and pulse with remaining 1/2 cup milk, 1/2 cup Parmigiano-Reggiano, and 3 tablespoons butter in a food processor until it's a chunky purée.
  • Stir together mashed potatoes and cauliflower mixture in a large bowl and season with salt and pepper. Transfer to a buttered 3-quart flameproof shallow baking dish (not glass).
  • Heat oven to 425°F with rack in middle. Melt remaining 2 tablespoons butter and gently brush over potato-cauliflower mixture, then sprinkle evenly with remaining 1/4 to 1/2 cup Parmigiano-Reggiano (to taste). Bake until potato mixture bubbles around edges, about 20 minutes.
  • Turn on broiler and broil 6 to 8 inches from heat until topping is browned in spots, 1 to 2 minutes.

BAREFOOT CONTESSA'S CAULIFLOWER GRATIN



Barefoot Contessa's Cauliflower Gratin image

Make and share this Barefoot Contessa's Cauliflower Gratin recipe from Food.com.

Provided by Juenessa

Categories     Cauliflower

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 lbs cauliflower, cut into large florets
kosher salt
4 tablespoons unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon fresh ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated gruyere, divided
1/2 cup freshly grated parmesan cheese
1/4 cup fresh breadcrumb

Steps:

  • Preheat the oven to 375 degrees F.
  • Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm.
  • Drain.
  • Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat.
  • Add the flour, stirring constantly with a wooden spoon for 2 minutes.
  • Pour the hot milk into the butter-flour mixture and stir until it comes to a boil.
  • Boil, whisking constantly, for 1 minute, or until thickened.
  • Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
  • Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish.
  • Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.
  • Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top.
  • Melt the remaining 2 tablespoons of butter and drizzle over the gratin.
  • Sprinkle with salt and pepper.
  • Bake for 25 to 30 minutes, until the top is browned.
  • Serve hot or at room temperature.

Nutrition Facts : Calories 451.1, Fat 27.5, SaturatedFat 16.4, Cholesterol 80.9, Sodium 472.2, Carbohydrate 32.6, Fiber 7.4, Sugar 7.2, Protein 23

CAULIFLOWER GRATIN



Cauliflower Gratin image

This classic is perfect to serve at Thanksgiving but easy enough for any night. It goes well with seared pork chops, meatloaf, and lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 7

1 large head cauliflower, cored and cut into florets
1 cup heavy cream
1 tablespoon all-purpose flour
1 cup grated Parmesan
Coarse salt and ground pepper
1/2 cup fresh breadcrumbs
1 tablespoon unsalted butter, cut into small pieces

Steps:

  • Preheat oven to 400 degrees. In a large bowl, combine cauliflower, heavy cream, flour, and 3/4 cup grated Parmesan. Season with salt and pepper and toss to combine. Transfer mixture to a 2-quart baking dish, cover tightly with foil, and bake 30 minutes. In a small bowl, combine 1/4 cup grated Parmesan and breadcrumbs. Sprinkle over cauliflower. Dot with butter and bake, uncovered, until topping is golden brown and cauliflower is tender when pierced with a knife, 10 to 15 minutes. Let cool 5 minutes before serving.

Nutrition Facts : Calories 287 g, Fat 21 g, Fiber 3 g, Protein 10 g

Tips:

  • To make the cauliflower au gratin extra creamy, use a combination of heavy cream and milk.
  • For a cheesy and flavorful dish, use a variety of cheeses, such as Gruyère, Parmesan, and sharp cheddar.
  • To add a bit of spice, use a pinch of cayenne pepper or smoked paprika.
  • For a crispy topping, sprinkle some Panko breadcrumbs or grated Parmesan cheese on top before baking.
  • To make the cauliflower au gratin ahead of time, assemble it and bake it up to the point of adding the breadcrumbs or Parmesan cheese. Then, cover it and refrigerate it overnight. When ready to serve, take it out of the refrigerator, let it come to room temperature for 30 minutes, then sprinkle the breadcrumbs or Parmesan cheese on top and bake until golden brown.

Conclusion:

Cauliflower au gratin is a delicious and versatile dish that can be served as a side dish or a main course. It's a great way to use up leftover cauliflower, and it's also a good source of vitamins and minerals. With its creamy, cheesy sauce and crispy topping, cauliflower au gratin is sure to be a hit at your next dinner party.

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