| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
Instructions
- Place 1 head cauliflower florets in a 2-quart baking dish. Whisk 1/2 cup heavy cream, 1/2 teaspoon dry mustard and 1 teaspoon salt, then pour over the cauliflower. Sprinkle 1 cup shredded gruyere and 1/3 cup breadcrumbs on top. Bake at 350 degrees F until tender, about 45 minutes.
Reviews
Didn’t have any cream or regular bread crumbs on hand so used light coconut milk and panko breadcrumbs instead. Easy and Delicious! Next time might try a combo of broccoli and cauliflower.
This dish was a double bonus – absolutely delish and simple to make! I’ve made other cauliflower gratin recipes and they came out too bland or with sauce that didn’t absorb. Will definitely make this again and again!
Made this twice now. First time as written and second time with husband’s and my tweaks. We love sauce so increased the cream and added whole milk to help it to surround more cauliflower. Also added black pepper because we just like it. Two dashes of nutmeg for the “hummmm” factor and a bit of paprika on top for interest. Lovely, both as written and now with our little personal touches. Just plain WOW! All the chefs at Food Network are Rock Stars!
Made this last night as the recipe specified exactly. Next time I will chop the florets a bit smaller so they get more tender in the allotted cooking time. Will make it again for certain!
Nothing special. I cooked it covered for 45 mins in order for the cauliflower to be properly cooked. Added half the breadcrumbs. The gryuer cheese was the best part of the dish.
Excellent i have made it 3x the first 2 with cheddar cheese it was fine the last time I made it with apple smoked gruyere and it was out of this world.
This was such a simple dish and the taste is amazing! My aunt hates cauliflower and actually loved this….I used Fontina cheese instead of Gruyere yummm!
This is delicious! I added some fresh parmesan to mine and used dijon mustard instead of dry, very good this way, I also used panko bread crumbs and did as another review said and baked 20 minutes then added my cheese and bread crumbs. I will definately be making this again.
Quick and very delicious!! Even the kids who don’t eat vegetables finished this dish. I have also made this with white cheddar cheese and it works well, though Gruyere (a bit expensive is my all time favorite and I use it in alot of recipes.
Easy and tasty!