You know those crispy bits of tasty baked cheese or sauce left around the edge of a casserole? We fight over them in my family. Who can resist scraping up that last bit of crunchy goodness? The French actually have a word for it – gratin. It was originally derived from another French word, the verb “gratter” meaning “to scrape.” In 16th century France, the bits were scraped (graté) from the pan so that no amount of food was wasted. The term “le gratin” has also been used in France as a unique term describing the “upper crust” of society.
Since the 19th century, the meaning of the word has changed somewhat. Now we associate gratin or au gratin with dishes that have a crispy, baked top layer. This is usually created by placing the dish under direct heat. In the past, the cooking tool used for achieving a brown, crisp crust was called a salamander. The salamander, a rod with an attached iron disc, was heated in coals. When the disc became red hot, it was passed back and forth over the top of the dish until the top layer was brown and crisp. Nowadays we can achieve a similar result with the help of a broiler.
An antique Parisian salamander, ca. 1920
Cheese or breadcrumbs are often thought to be an essential component of gratin dishes. While they certainly help to create the desired top layer, one of the original gratin dishes, the gratin dauphinois, was made simply with thinly sliced potatoes and heavy cream and baked in a pan rubbed with butter and garlic. The dish is native to the former Dauphiné region of France, the same area responsible for creating the puff-like dauphine potatoes or “pommes dauphine.”
Gratins aren’t limited to potatoes; they can be made with anything from pasta to asparagus. And they don’t always have to be served as a savory dish. When prepared with fruit and cream and topped with sugar, a delicious crispy dessert can be made. Just like torching the sugar on top of a crème brulée, the broiler will melt and harden sugar on top of your gratin.
Gratins have been around for a few centuries, and most of us have tried them in some form. What makes the dish so fun is that it has very little restrictions in terms of ingredients. It can be re-invented over and over. Simply choose any of your favorite vegetables or fruits, add butter or cream, and turn up the heat. Or, you can make it with roasted cauliflower and cheese sauce, like I did!
I created this Roasted Cauliflower Gratin over the weekend. I’ve been on a roasted cauliflower kick lately—roasting the veggie caramelizes it, giving it a sweet and smoky flavor. I blame The Pioneer Woman and the mouthwatering Cauliflower Soup that she posted earlier this week for getting me into a cauliflower frame of mind. On Sunday I was in the mood for macaroni and cheese, but I wanted something healthier—something I could indulge in without feeling super guilty. I roasted up some cauliflower, then thought about topping it with grated cheddar cheese. I suddenly remembered a potato gratin my mom used to make for Thanksgiving—cheesy potatoes with rich cheese sauce and a brown, crispy top. Totally decadent. I started with her gratin sauce recipe and modified it a bit. Then I put the roasted cauliflower into a small baking dish, topped it with breadcrumbs (I used panko, but any type of crumbs will do), and baked it. I broiled it for the last minute or two to brown the top.
The result? Cheesy, creamy, amazing. The cheese sauce was perfection, the browned crumbly top created a lovely texture and crunch. The secret here is roasting the cauliflower, which gives it so much flavor. That, combined with the cheese sauce, makes for one heck of a delicious recipe—and the best part is, it’s much lighter than gratins made with heavy cream. Plus, you’ve got the added benefit of this being a vegetable dish, which takes some of the guilt out of indulging in all this cheesy deliciousness.
I also posted a tested gluten free modification below, I tried it out and it works great. Enjoy!
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Roasted Cauliflower Gratin
Ingredients
- 2 1/2 pounds cauliflower florets (about one large 3 lb cauliflower head)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/4 cups lowfat milk
- 3/4 cup shredded sharp cheddar cheese, tightly packed
- 3 tablespoons breadcrumbs (I used Panko)
Gluten Free/Passover Modification Ingredients
- 1 tablespoon potato starch
- 3 tablespoons parmesan cheese
NOTES
Instructions
- Preheat oven to 425 degrees F. Spread out the florets on the baking sheet and drizzle with olive oil. Toss to coat (I usually use clean hands to make sure the cauliflower is evenly coated). Place them in the oven to roast for 10 minutes. After 10 minutes, stir the florets with a wooden spoon. Return to the oven and roast for about 15 minutes longer till the edges brown/caramelize and the cauliflower is tender.
- While the cauliflower roasts, in a medium saucepan, melt butter over medium heat. Whisk in the flour, salt, and pepper. Stir to form a thick paste.
- Slowly whisk in the milk, ¼ cup at a time. Heat the milk mixture over medium heat for a few minutes, whisking frequently, till it thickens and begins to bubble around the edges. Do not let the sauce boil.
- Whisk in the grated cheddar cheese and stir till melted. Reduce heat to lowest setting, stirring frequently, until ready to assemble the gratin.
- Remove roasted cauliflower florets from the oven and reduce oven temperature to 375 degrees. Place the roasted florets in an even layer in a 2 qt gratin dish or 8x8 inch baking dish.
- Pour the cheese sauce evenly across the top of the cauliflower florets.
- Sprinkle the breadcrumbs evenly across the top of the cheese sauce.Place the assembled gratin into the oven and bake for 20-30 minutes till edges begin to brown and the cheese sauce is bubbly.
- Remove the gratin from the oven and turn on your broiler. When broiler is hot, place the gratin back in the oven and let it brown under the broiler for 1-2 minutes, watching it carefully, till the top is browned to your liking.
- Serve hot. If you're like to try a spicy modification on this recipe, substitute cayenne pepper for the black pepper, and add another pinch of cayenne to the sauce.
Nutrition
tried this recipe?
Let us know in the comments!
Research Sources
Davidson, Alan (1999). Oxford Companion to Food. Oxford University Press, USA.
Herbst, Ron and Sharon Tyler (2009). The Deluxe Food Lover’s Companion. Barron’s Educational Series, Inc., Hauppauge, NY.
Saint-Ange, Madame E. (1927). La Bonne Cuisine. Translation copyright 2005, Ten Speed Press, Berkeley, CA.
Carol says
I found this while looking for low-carb cauliflower recipe. I’ve made it twice. It is absolutely delicious. Dare I say it is as good or better than mac and cheese? Can’t wait to make it again and again. Very easy! Thanks Tori.
Tori Avey says
It’s a tough call, Carol! I adore mac and cheese, but I must say I feel a lot better physically after eating this. Healthy carbs are always a good choice in my book. 😉
Nick says
OMG. Just had this with a Filet with my GF and we totally ate it all tonight. Fantastic! Delicious! And BETTER than potatoes au gratin.
Tori Avey says
Fab Nick! I like it better too, if only because it has so much less starch. 🙂
Elizabeth says
I have made this a few times before and it is always quite a hit. I’m making it again but this time going to double the recipe. My question is should I also double the flour/butter mix? I am roasting the cauliflower tonight and will assemble later. Thanks! 🙂
Tori Avey says
Hi Elizabeth– yes I would double the sauce, however you may not need the entire amount of sauce on top. Just use as much as you feel it needs to be sufficiently covered and creamy. I’ve doubled this many times with great success. Enjoy!
Katie says
This was excellent! My boyfriend even went back for seconds (he does not like cauliflower)! We are on South Beach diet, so I used crushed pine nuts, instead of bread crumbs, other than that I didn’t change anything and it was so good. Thanks for the recipe.
Codi says
Had two heads of orange cauliflower in my bountiful basket…this was SO DELISH!!!! Sweet, creamy, addicting. Perfect for our “winter in October” weather!
Tori Avey says
Great idea Codi, I’ve never made it with the orange cauliflower. 🙂
amy says
I made this tonight, steamed instead of roasted but was delicious!
Maria says
Made this last night -amazing! Thanks for the recipe
Kristy Stoddard Merrill says
Looks amazing! Thanks for the interesting history as well.
Babs says
I loved the pictures. I never buy a cook book unless it has pictures to show me what the dish should look like finishd. What a good idea to show me right along. I can’t wait to try this!!!!
Kilian Metcalf says
Roasted cauliflower is good with tahini sauce, too, if you like getting away from the fat in the cheese.
Judy Hebert Knight says
I´ve made your recipe of this before…only I use Italian Bread Crumbs..it´s yummy!!
Clara Rapoport Koss says
gonna make it soon I love cauliflower
Jeananne Halfyard says
This sounds and looks great…..ty for sharing
Cynthia Kantor says
you´re making me hungry. since i cannot have anything white, this is an exception and diabetic friendly to boot. luv ya
Russell Lyons says
Have plans on making it very soon..
Geneal Barger says
looks good.
Laura Goetz Mackey says
yum! I will try it.
Coco Galvez says
This is absolutely delicious, my family love it, even if you don’t like cauliflower you will love this recipe. Thanks Tori
Carmen Jordan says
Yum!
Vivienne Long-Speer says
Sounds delicious!