Easy Cauliflower Au Gratin Recipe

Cauliflower au gratin combines layers of creamy cheese sauce with a layer of pre-cooked cauliflower to create a veggie side dish or main dish. Gratin is a culinary technique that involves topping a dish with panko breadcrumbs, cheese, or melted butter and baking it under a broiler to achieve a crispy, brown crust. You can also substitute broccoli for the head of cauliflower in most cauliflower au gratin recipes.

Cauliflower au gratin can complement protein entrées, such as roasted turkey or prime rib, or as a side dish replacement for mashed potatoes or scalloped potatoes alongside pork chops or chicken. Cauliflower au gratin can also be a meatless meal if you serve it as a main dish—you can pair it with a salad or a side of vegetables, such as green beans.

The key to a good cauliflower au gratin is managing the moisture level—too much liquid in the preparation or cooking process will result in a watery dish.

1. 1. Drain and dry the cauliflower. Blanching your fresh cauliflower (submerging it in boiling water for a few minutes) will help prevent it from undercooking or drying out during baking, but it could contribute more moisture to your dish if you’re not careful. After you blanch the cauliflower, drain and dry it well to avoid additional water in your dish.
2. 2. Don’t overcook the cauliflower. Overcooked cauliflower can become mushy. However you choose to pre-cook your cauliflower before you get to the baking step, avoid overcooking it to lessen your risks of a watery dish. After you have the assembled casserole dish in the oven, continue to keep a close eye on it to avoid any overcooking.
3. 3. Roast or steam the cauliflower. If you have concerns that blanched cauliflower will add too much moisture to your finished dish, you might opt to roast or steam the cauliflower instead. Using a steam basket or colander over a pot of simmering water to steam the cauliflower, or rub your cauliflower with some olive oil and roast it in the oven on a baking sheet. Using roasted cauliflower can enhance the flavor of a cauliflower au gratin recipe in a way that steamed or blanched cauliflower cannot.