The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Cauliflower Gratin


For the white cheddar mornay sauce:

2 tablespoons butter

1 shallot, minced

2 small garlic cloves, minced

1 bay leaf

2 thyme sprigs

3 tablespoons flour

1¾ cups milk

¼ cup white wine

Salt and pepper to taste

Pinch of nutmeg

½ cup shredded white cheddar

For the cauliflower gratin:

2 medium cauliflower heads

1 batch white cheddar mornay sauce

¼ cup breadcrumbs

¼ cup shredded white cheddar

¼ cup shredded parmesan


  1. Make the mornay sauce: In a small saucepot over medium heat, melt butter and add shallots, garlic, bay leaf, and thyme. Cook for 2 minutes, then discard bay leaf and thyme. Add flour and stir constantly for 3 minutes. Add milk, increase heat to medium-high, and stir frequently until milk starts to thicken. Stir in wine, reduce heat to low, and stir for 3 to 4 minutes. Season with salt, pepper, and nutmeg. Remove from heat, stir in cheddar cheese, and keep warm on stovetop until ready to use.
  2. Make the cauliflower gratin: Preheat oven to 375 degrees. Bring a large pot of salted water to a boil over high heat. Cut cauliflower into medium to large florets. Boil florets for 4 minutes, then drain. In a medium casserole dish, add a third of mornay sauce to coat bottom; top with cauliflower. Pour remainder of sauce over cauliflower and stir to coat. Sprinkle with breadcrumbs and cheese, then bake until golden brown and bubbling, about 30 minutes.
Print Recipe