Mother's Day Sale - Free
tour of our home
browse my recipes
Shop the store
the everyday occasions store
ribbon Pink Bakery boxes
kitchen brush set
cleaning bottles
IMG5 IMG8365
linens kitchen
spring collection enamelware
appetizer plates linens
IMG8244 IMG8287
lilac linens spring table setting
IMG7249 IMG6932
favorite pillows clean bottles collection
bath brush essentials
lilac french tumbler candle
IMG8271 IMG8866
willow vase bucket small willow vase
IMG6888 IMG9883
kitchen essentials baking sheets & parchment
m70 m71
pastry bag roll of 100 baking supplies
platter collection linens
m78 m79
baking supplies bread board collection
m82 m83
classic throws linen pillow covers
reclaimed bread boards
linen storage ideas
m88 m89
Baking pantry DIY
m92 m93
paper & stationery everyday tags

Wednesday, September 11, 2013

White Cheddar & Parmesan Cauliflower Gratin

I think there is something to be said for leaving room for dessert.  Don't get me wrong, there is nothing I like more than a giant plate filled with tummy filling carbs.  However, too many times when we entertain, we prepare too many filling, rich foods that our guests end up uncomfortably full, rather than pleasantly satisfied.  So, when I'm planning a menu I try to make sure I'm not going to over do it... without under-doing it of course.

This Cauliflower Gratin is a perfect example.  It is the almost same sauce as Macaroni and Cheese, but because I knew we were starting our meal with Homemade Soft Pretzels and ending with cobbler and ice cream, I thought I would make a less filling (but just as delicious) version with cauliflower. 

Trust me, know one will even consider this a second best - the cheesy sauce is so fabulous and the bubbly crunchy top is addicting.

White Cheddar & Parmesan 
Cauliflower Gratin

1 head of cauliflower
1/2 stick of butter
2 cloves of garlic
1/4 cup of flour
2 cups of milk
6 ounces of shredded white cheddar
1/4 cup + 2 tablespoons of grated parmesan
Salt & Pepper
1/4 cup panko bread crumbs
2 tablespoons of butter

In a pot of salted boiling water, cook the cauliflower just until barely tender (1-2 minutes), then drain and pour into baking dish - I use a pie dish.

To make the sauce (I used the same pan as I used for boiling) melt butter on medium, then add minced garlic and cook for 30 seconds.  Next add 1/4 cup of flour.  Stir constantly and cook for 1 minute.  Whisk in milk and stir until smooth.  Cook for 3-4 minutes on medium low until bubbly and slightly thickened.  Turn off heat.  Add cheddar and 1/4 cup of parmesan.  Stir in until cheese has melted.  Season with salt and pepper to taste.  Add more milk, if necessary.

Pour cheese sauce over cauliflower.  Top with bread crumbs, remaining 2 tablespoons of parmesan cheese and dot with butter.  Bake for 20 minutes at 350 degrees until sauce is bubbly and top is browned.  You may want to turn on the broiler for 2-3 minutes to get an extra brown top.


  1. Emily4:53 PM

    Sounds awesome I have been waiting for this recipe to be posted!

  2. I'm thinking Thanksgiving!

  3. This sounds so good! A perfect dish for entertaining. Thank you for sharing!


home entertaining and ifestyle expert
join the
Mother's Day Sale - Free m11 ribbon m12 Pink Bakery boxes IMG8375 linens IMG0864 kitchen IMG8646 spring collection IMG8253 enamelware m74 pastry bag roll of 100 m75 baking supplies m31 IMG8645 home m6 IMG8992 recipe m66 m65