Gratin of Cauliflower with Gruyère Recipe (2024)

I made this with skim milk and a mixture of parmesan and smoked cheddar cheese and it was fantastic. Its nice to have another option instead of potato's or rice. Will make this again.

MADE THIS WITH A COMBINATION OF 75% LOWFAT CHEDDAR, NON FAT MOZZERELLA AND LOW FAT SWISS AND NON FAT MILK. ADDED 1/4 CUP SERRY WITH THE MILK. IT WAS AMAZING!

Great recipe. I used Manchego because its what I had on hand, but otherwise followed the recipe exactly. I kept the cauliflower florets on the larger side so they came out nice and crunchy with the recommended cooking times. Overall, a very pretty presentation. Will make again. May experiment with some lemon salt next time to brighten the flavor and add some freshness.

I am looking for recipes that disguise cauliflower since I love it, and my husband doesn't. This recipe worked, and my husband said I could make it again. It was very good, although it used a lot of pans. I couldn't find gruyere, so I used a shredded Italian blend and finished off a little mexican blend in my fridge. I skipped the chives, and used dried parsley. I served it with grilled, seasoned ribeye steaks.

Substituting broccoli for cauliflower does not work. It is a horrible suggestion in the heading of the recipe. That said, I'll review the gratin, which was solid, but nothing special. I wouldn't bother making this recipe for cauliflower. Roasted cauliflower sprinkled with fresh herbs and parmigiana reggaiano is just as good, if not better.

I subbed sharp cheddar for the gruyere and green onions for the chives, but I thought it was really good. It does take a bit of effort, but it's great for special occasions (not for a weekday meal). Will make again!

I love this recipe! I have made it for the past three years for my christmas dinner, and each year my guests rave about it.

We LOVE this recipe and it is actually one of my sides at Thanksgiving. I didn't cook this year so am making it again soon just to make it.

We served this with a lamb dish and simple salad. I think it's essential to use at least 2% milk or it won't made a sauce very well. We also used a little extra cheese (Jarlsberg) just to use up what we had (ending up being closer to 3/4 or maybe even a full cup). My husband has never liked cauliflower, but he at least said this was okay, he'd eat it again, even if it wasn't one of his favorites. I thought it was great but may add a little more seasoning next time (will try the Dijon and cayenne as a previous reviewer recommended).

Absolutely delicious! I followed the recipe except for the following: no panko (subbed plain bread crumbs) and no chives (subbed green onions). I live in a small midwestern town, some ingredients will never be available. I ate it on a bed of greens. I will definitely be making this again! Hearty.

Made to recipe proportions with half & half mix of leftover steamed cauliflower and brussels sprouts. Fat-free milk. Cooked the onion and garlic in a bit of chicken stock, otherwise followed directions. Tasted the cheese sauce before adding to vegetables and it needed a little more salt. Served with yesterday's roast beef & merlot sauce. This is a tasty way to re-make leftover veg.

Fantastic, with a variety of textures and flavors. We added dried cranberries to the gratin for a little sweetness.

To me this was very blank I followed the recipe exactly and ended up mixing the whole things together, adding more seasoning and baking for 20 min(the cauliflower wasn't done enough). My tip would be when you're making the milk mixture, season to taste and roast for 40 - 45 min.

Took advise of other reviewers for the cream sauce and added abt 2 tsp of Dijon mustard and 1/2 t of cayenne pepper; roasted a few broccoli crowns with the cauliflower, then added some ham I had frozen from Easter before tossing with the cream sauce and topping with the panko crumbs, which I simply toasted in a nonstick skillet (no butter). Took abt 40 min but great simple dinner with very little work; served with sliced tomatos drizzled with EVOO and balsamic vinegar. Not sure I'll make again, but glad I tried it!

This recipe was fantastic. However, I can't give it five stars since I substituted smoked gouda for the Gruyere (that's what I had on hand). I'm not sure how that affected the nutritional value but it certainly did taste great! Served with CL spiced chicken thighs and brown basmati rice. The meal was a hit.

This is now one of my holiday staples. The firsttime I made it alot of my family mistook it for a potato dish and asked for seconds. When they figured out it was cauliflower they said, "we don't even like cauliflower!" The Gruere is so yummy! You wouldn't know it is only 160 calories a serving.

Loved the combination of cauliflower and Gruyere but the recipe turned out awful. Next time I will omit roasting the cauliflower and make it in the manner of a traditional gratin....baked in the oven.

I've made this recipe for multiple major holidays. It's always a hit. Roasting the cauliflower really brings out the flavor even with the cheese sauce.

We love roasted cauliflower and this is just one more great way to serve it. Used more onion, garlic and cheese, but otherwise prepared as directed. Excellent! Served with Cedar-Planked Salmon with Barbecue Spice Rub and New Potatoes with Roasted Garlic Vinaigrette.

I am in search of good vegetable dishes and this is one to add to the list. True, it is a little bland. I like the ideas of adding dijon, white wine, or a little more salt for flavor. It took more than 30 minutes for the cauliflower to soften but I prepped the rest of the meal in the meantime. I also baked (instead of broiling) the dish until bubbly after adding the sauce and breadcrumbs. I would make this for a company party or my family.

Would be a great side dish for company. I had to roast the cauliflower 40 minutes or it would not have been done. Precooking it then putting it all in the oven together might definitely have made it a simpler recipe, maybe I'll try that next time. But the flavor and texture were excellent.

Yummy. It was great although next time I will just sprinkle the bread crumbs on top and leave off the butter. The butter made it kind of greasy.

I thought this was delicious! I'm a bit surprised by the reviews suggesting it was a lot of work. I roasted the cauliflower while prepping a chicken dish, made the sauce and tossed it all together while the chicken was cooking, and then finished the cauliflower while the chicken dish was resting. Seemed fine to me! It's possible if I was making this for a big holiday dinner it would have been annoying, but it was fine on a random Sat night.

Wow! My husband and I really liked this. Similar to another reviewer, I did not have 2% milk on hand so I used 1 c skim milk and 2/3 c lowfat 1/2 &1/2. Very creamy and good. I followed the directions about the 30 min at 400 degrees. I recommend this as it helps make the cauliflower a crisp texture to contrast with the creamy cheesy sauce. Will ABSOLUTLEY make again. I am forwarding the link to my sister in Michigan!

VERY good recipe. I didn't do it the way the recipe indicates, as it seemed like a lot of steps for basically the same result. I did pre-cook the cauliflower 10 mins, and sauted the garlic and onions separately. I then added the garlic and onions directly to the cheese sauce in one saucepan, and mixed all together... then, i poured it over the cauliflower and cooked it an additional 10 minutes.The end result was a way more simple process, and it turned out just as delicious, both tasting and looking great!!! I also did not broil because I didn't have a pan that could handle the high heat, yet my dish was brown and crunchy where it needed to be. A great twist on a plain vegetable. Definitely a keeper, and we will do again! Like others suggested, I used more cheese and more onion and garlic for flavor - but an all-around great dish!

tasty

Everyone liked this (made it on Christmas and doubled the cheese), but for a normal day, I'd like to know how long to bake it if I were to make the sauce, pour it over raw cauliflower, spread the bread crumbs over the top, and stick it in the oven. Otherwise it's not worth the effort, expense, clean-up, etc.

I used a combination of regular and smoked gruyere and doubled the amount of cheese. Yum!

I made this last night alongside fig and blue cheese stuffed pork tenderloin. Excellent! I admit, I did increase the amount of cheese to about 1 cup, and also only par-baked the cauliflower before adding the sauce. I baked the whole thing in a 400 degree oven for about 20 minutes and it turned out crisp and brown and creamy! The key is using panko breadcrumbs and fresh grated Gruyere as suggested. Company worthy and great comfort food for a cold night!

Yum! I felt like I was eating potatoes gratin, and not the low-fat kind. It does need salt.

Not a bad recipe, just very dull. I even upped the salt a little, but it just seemed as though there was something vital missing. We really like Gruyere normally, but this wasn't the best format for it. As previous poster stated, perhaps a little pancetta would help? Maybe a smidge of dijon or a bit of white wine in the cheese sauce, or cutting the Gruyere with parmesan?

I used whole milk instead, and added broccoli. EVeryone loved it..would def. make this one again. I also added alot more cheese because who doesnt love cheese!?! You must use the gruyere...it all was just so delicious!!

I thought this was very good! I skipped step 4 (not on purpose!) so I didn't use any butter. In step five I didn't have 2% milk so a I used 1 cp ff milk and 1 cp ff half and half. I mixed all the cheese into the milk mixture but doubled the cheese to 1 cp (to make up for the lack of butter and 2% milk). I just sprinkled the panko on top of the whole thing before I put it in the oven to broil. Even with these changes it was great (and heats up well). I will definitely make it again with my accidental modifications!

This was a great dish. I made it ahead for Thanksgiving and it worked out great! I think a little bacon or prosciutto would have made it 5 stars.

I really enjoyed this recipe, as did my husband who "doesn't like cauliflower". I actually used a mixture of broccoli crowns and cauliflower and it was excellent. The nuttiness of the gruyere goes perfectly with the veggies and it's even better left over. If making for a party, I would fix it the day ahead to let the flavors develop.

Took to a potluck and many complimented on it. I probably doubled all the ingredients b/c I rarely measure. I know I increased the amount of cheese by 4 oz. I used a combination of gruyere and Emmantaler. I added a some crushed red pepper to give it a little "kick". It is rather bland unless you double up on spices/ingredients. However, I find many recipes are bland so it's common practice for me to increase the quantities.

I thought this dish was just o.k. Too much effort for the taste though, it just seems like there is something missing. I used Gruyere cheese and followed the recipe exactly too.