Gratinee of Cauliflower Recipe (2024)

Delicious. Per the comments of others, I cut the butter down to 3T. Instead of 1.5 C of whipping cream, I used a combination of cream, half and half, and skim milk. I chopped up an onion and sauteed that in the butter before adding the garlic. I substituted chopped up kale for the prosciuto. I used gruyere instead of swiss cheese.

Double the cauliflower and you have perfection.

How can this recipe be labeled "vegetarian" when it contains prosciutto?

This, though decadent, is the BEST cauliflower dish I have ever had. The recipe realistically makes 6 servings, about 500 cal per serving.
Altered recipe using 3 oz prosciutto, 1 seeded Anaheim pepper, and parmesan-reggiano grated cheese. No salt was needed with prosciutto. I prepped through the boiling, let it sit covered on stove for an hour, and put in oven before dinner. Next time consider only 2 oz prosciutto, partial/full substitution half and half for heavy cream, and hotter pepper.

As Christine suggested, I doubled the amount of cauliflower. Roasted half while following the recipe with the rest, then combined all and mixed well before putting everything into the dish and topping with Gruyere and parsley. Also used two extra cloves of garlic, but kept the amounts of everything else (except the cauliflower) the same. Wonderful!

Used bacon (didn't have prosciutto) and cut the fat from butter as I did with the milk and used gruyere. Very nice. Very rich. Doesn't need the prosciutto or bacon.

I did this twice and the second time changed the whipping cream and swiss cheese to 3/4 cup. The original was way too rich for me!

Made this again, for Thanksgiving, using half-and-half and cutting butter back to 5 T. Perfect! This will be a (luxurious) staple at our house.

Can this be made ahead and refrigerated a day or two or frozen without the topping? Bake when ready to serve?

Delicious but rich and a little oily. I used light cream; next time I'll try half and half, and use only 4-5 T butter.

Tried this tonight. Too much milk/cream, and the bake time was way too long. We like our cauliflower a little crunchy, and this made it overdone. I may try this again by making a cheese sauce and pouring that over the slightly cooked cauliflower, then just browning the cheese topping under the broiler.

Outstanding. I did not use any butter. Just enough olive oil to keep garlic and cauliflower from burning. I had left over whole milk on hand so I used that - full amount recipe called for. Perfectly creamy enough without using cream. Did not use prosciutto, as we had vegetarians around. As someone said above, kale would have subbed perfectly. Also as someone else said only needed one cup of cheese, and if I made it again I’d use a little less, still. Used Jarlsberg cheese and it was a great fit.

add different cheeses. we did Jarlsberg (for the swiss) and then added mozzarella as well. verrrrry yummy

To keep the garlic from over browning I reverse the sauté order of the prosciutto and garlic and it needs 1/3 cup of shallots. I also add 2 cups of mushrooms to cauliflower sauté. And I prefer Alpenzeller as the choice for an alpine cheese. When served with a salad this makes an excellent entree.

I have made this recipe for years (pretty much exactly as written) starting with when it was published in "The Silver Palate Good Times Cookbook." While this may not be the healthiest cauliflower dish around, it's certainly one of the most delicious.

Whole milk is fine; with one small cauliflower, I used one cup milk, 3 Tbsp butter, 2 Tbsp flour, and about a cup of cheese, divided (3/4 mixed in, 1/4 sprinkled on top). Subbed garlic powder for the garlic--it blends better--and added about a Tbsp of dijon mustard. Cauliflower taste still came through.

Delicious! Used 1 Corning ware pan for stovetop and oven. Used 2 T. Butter, reconstituted dry milk in lieu of cream; beef salami and turkey mortadella for meat.

I cut out the proscuitto. As a vegetarian gratin, I found Cauliflower Gratin with Leeks and White Cheddar a million times better!

So, so delicious, planning to serve this at my next dinner party! My variations: 1/2 cup of cream and 1 cup skim milk, I added thyme and chilli flakes, no prosciutto (a few shallots instead), and topped with Gruyère and panko instead of Swiss!

A classic gratin, very good. The first "cauliflower cheese" I've ever made that wasn't watery. I used olive oil instead of butter and half & half instead of cream to keep the doctor happy ;-) Still delicious!

Thank you. Love this! For a good vegetarian version, substitute 100 g (3.5 oz) fresh shiitake mushrooms for the prosciutto. Sauté the shiitake first. Then add the garlic for only a minute before adding the cauliflower. To keep the natural architecture of the cauliflower, rather than slicing, I just separate the florets into small ones including their attachment to the stem. After sautéing the cauliflower, I add 100 ml (½ cup) dry white wine to the hot skillet and stir until evaporated.

Left out the flour. Added a handful of Parmesan and handful of pepper Jack cheese to heavy cream before pouring over the cauliflower. After 30 mins in oven, switched to the broiler for 4 mins.

Good. Little watery. Add a little more flour.

I have made this for years for Thanksgiving. Always a favorite. I like all the suggestions on cutting back on the cream, different cheeses, etc I agree that it can be a little oily so this may be the year to perfect the dish!

I made this when i was in Italy and didn't use prosciutto or salt. I used 2 small anchovies and added them when you would add the prosciutto. I also used oat milk in place of cream. Delicious especially when I used a stronger more flavorful cheese. My Italian friends loved it.

Absolutely delicious! I halved the recipe and still added a good pinch of cayenne. Perfect accomplimment to simple chicken or pork dish.

Wow, rich and creamy. Great taste. It was great with BBQ pork shoulder as a lower carb side for macaroni and cheese. Next time I’ll par-boil the cauliflower to cut down on the need for a lot of butter to sauté until soft, use an ultra-pasteurized low fat milk and low fat cheese.

what size cooking vessel are people typically using here? the shallow au gratin dish referenced doesn't account for volume

I steamed the cauliflower first. Reduced the butter to just a spoonful then gently sautéed some over ripe cherry tomatoes I had in the fridge. Only then did I add the garlic. Then quickly added some leftover pork loin, reduced the heavy cream by half and added a small amount of leftover chicken stock. Then into the oven with some Parmesan and Emmentaler grated cheese - delicious and not so heavy.

Per suggestions, reduced the butter by half. Eliminated the Swiss cheese, as the first time I made this dish the cheese was overwhelming (I think the cauliflower should be the star here). Instead I topped it with a cup of parmesan. I like my cauliflower crunchy, so I sauteed for two minutes, baked for 10 minutes, and broiled until browned.