Cauliflower Gratin - Cheesy Cauliflower Casserole Recipe

What You Need To Make a Cauliflower Gratin

2 lbs CAULIFLOWER florets

1 cup chopped veggies ...like: --CELERY --RED PEPPER --GREEN ONION ....but use whatever you have

2 cups whole MILK (or half and half)

5 Tbsp BUTTER

5 Tbsp FLOUR

1-2 cups freshly grated CHEESE (I like using a combo of cheeses, some of my faves are swiss, parmesan, gruyere, gouda, and havarti)

1 Tbsp CREAMY HORSERADISH (or 2 Tbsp?...it's good in this dish)

1 Tbsp fancy MUSTARD

2 tsp ITALIAN SEASONING SALT and PEPPER (to taste)

How to Cook

Cauliflower Gratin Cut the cauliflower into florets

. I like to steam the florets for 2-3 minutes, this will make the cauliflower gratin creamier.

Use a steaming basket, or just place half an inch of water in a pan, cover, and steam that way for a few minutes.

If you prefer your cauliflower a little firmer in your gratin, you can skip the steaming. Lightly butter an oven safe baking dish.

Arrange the cauliflower florets on the bottom.

Add about 1 cup of assorted, chopped veggies on top, for color and added texture. In a sauce pan, melt butter.

On medium heat, add in the flour with the butter and stir for about 1 minute.

Add in half the milk (or Half and Half), and continue stirring.

As the mixture thickens, add in the rest of the milk and whisk smooth.

Add in salt and pepper to taste, and dried Italian seasoning.

Add in half of the freshly grated cheese, stir until melted, and remove from the heat. Evenly pour the creamy, cheesy mixture over the top of the cauliflower/veggie mix.

Top the gratin with the remainder of the cheese (although you can reserve a bit of cheese for topping at the end, if desired) Bake 25-35 minutes in an oven pre-heated to 350 degrees Fahrenheit.

When the cauliflower gratin begins to color nicely on top, it's ready. Garnish with extra cheese or fresh herbs. And that's it. Enjoy.