CAULIFLOWER AU GRATIN

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Cauliflower au Gratin is a traditional classic dish of cauliflower cooked in cream that includes the bechamel sauce, salt, pepper and cheese and topped with a mixture of bread crumbs, olive oil, basil (dried or fresh) and parmesan cheese and oven baked until golden in color. Usually I have seen that kids do not like to eat cauliflower and this is one of best recipes to tempt the kids to eat Cauliflower as it has a nice creamy texture, mild spices and crunchiness of the cauliflower. Kids would jump over it seeing the velvety smooth golden creamy sauce on the top. The topping of bread crumbs, basil and cheese adds a lot of flavor and little crunch.

A definite comfort food! It’s something wonderful that happens to the cauliflower when blended with bechamel sauce and lots of cheese. Bechamel sauce also known as white sauce. Although the Bechamel sauce is made with milk unlike the white sauce which is one of the mother sauces of French cuisine and is also used in many recipes of the Italian cuisine.

It is traditionally made by whisking scalded milk gradually into a white flour-butter roux (equal parts clarified butter and flour by weight). Another method, considered less traditional, is to whisk kneaded flour-butter into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour.

Béchamel sauce is the base for a number of other classic sauces with additional ingredients added including Cheese, Heavy cream, mustard seed, parmesan cheese etc. Cauliflower au gratin is easy to cook and a delicious dish to get the whole family eats the vegetable. In French, the term ‘au gratin’, where the actual layer that tops a baked dish is considered a ‘gratin’ which in practice is frequently the Cheese, but could also include bread crumbs and other ingredients. To prepare the Cauliflower au gratin you must need the right baking dish. Take a bowl add water, vinegar, salt and cauliflower and cook the florets till half cooked.

Take another microwave bowl coat the bowl well with butter so that the sauce doesn’t stick to the bowl and spread the half cooked florets in the bowl. Place the heads of the florets facing upwards and sprinkle parmesan cheese over them. Take a pan add the bechamel sauce, little milk, salt, pepper and grated cheese and boil to a nice creamy sauce.

Spread the sauce evenly over the cauliflower florets. In another bowl, add bread crumbs, olive oil, basil leaves (dried or fresh ones), parmesan cheese (any flavor of your choice) mix all the ingredients well and sprinkle this mixture of the florets - creamy sauce. Microwave the cauliflower au gratin on broil mode for about 15 to 20 mins.

Remove after done and you see a nice golden color on the top and serve. Cauliflower au gratin is exceptionally a tasty way to enjoy the cauliflower. This is a must try dish for every kid to taste. View making of this wonderful dish at:

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This dish will hopefully make you think twice about Cauliflower & should get even the pickiest of eaters in your house to change their minds as well. It’s a super side dish that I know you’ll be making again & again! Cauliflower is nutritious, and may be eaten cooked, raw or pickled. Cauliflower is low in fat, high in dietary fiber, folate, water and vitamin C, possessing a very high nutritional density.

A high intake of cauliflower has been found to reduce the risk of aggressive prostate cancer. Cauliflower is also a good source of carotenoids. Cauliflower can be roasted, boiled, fried, steamed or eaten raw. Steaming or microwaving better preserves anti-cancer compounds than boiling. Low carb dieters can use cauliflower as a reasonable substitute for potatoes au gratin for while they can produce a similar texture, or mouth feel, they lack the starch of potatoes.