This Recipe includes
|Cauliflower (chopped florets)
|Bacon chopped into small pieces, or pancetta.
|Grated cheese such as gruyère, emmental, or cheddar.
|Heavy cream or crème fraiche
Spices, herbs and flavoring ingredients:
|Pinch of dried parsley leaves
|Grated nutmeg powder
|Pinch of garlic powder or flakes
|Onion powder for seasoning
|Salt and pepper
Why we love it
If you are looking for an alternative to the classic French gratin dauphinois with potato, this cauliflower gratin is just the thing. With lower starch and carbohydrates, substituting potato for cauliflower makes a lot of sense if you are looking for a lighter and healthier meal.
And with all that cheesy goodness, those picky eaters won’t even notice that they are getting all their veggies in.
Cauliflower gratin can be a great main dish or side, not only because of its ease of preparation, but also because it’s a delicious way to use up leftover cauliflower. With a touch of herbs and bacon, the ingredients lead to a dish that’s both filling and delicious.
What to serve with it?
What drinks to serve with it?
If you don’t like white wine, try a red wine like Pays d’Oc from Languedoc Roussillon. You can read more about French wines here.
How to store it?
You can prepare this creamy cauliflower casserole in advance, and even keep it overnight in the fridge. Let it cool, and then place in an airtight glass container.
I wouldn’t recommend freezing it however, as the cheese may not do well in the freezer.
- Gratin Dauphinois
- Mushroom and potato gratin
- French zucchini flan
- Roasted eggplant cubes with garlic and parsley
French Cauliflower gratin dauphinoise
- 3 cups of chopped cauliflower florets
- 2 cups of chopped bacon lardons or pancetta
- 1/2 cup of shredded cheese eg. cheddar, gruyere, emmental, etc.
- 1/2 cup of chopped mozzarella (approx 125g)
- 1 cup of heavy cream or crème fraiche
- 1 teaspoon of garlic powder
- 1 teaspoon of grated nutmeg
- 1 teaspoon of onion powder
- 1 teaspoon of dried parsley
- pinch of salt and pepper to taste
- Chop the bacon into small slices and the cauliflower into small florets.
- Preheat the oven to 360°F (180°C).
- In a large casserole dish, add the cauliflower and bacon and add the all the spices on top, along with the cream. (Do not add the cheese.)
- Lightly mix so that the spices cover the cauliflower florets and sausages.
- Place the casserole in the oven for about 35 minutes.
- Take the tray carefully out of the oven, and add in the cheese on top.
- Place the casserole dish back in the oven and cook for another 10 minutes or until the cheese looks melted.
- Serve while warm.
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
Other gratin recipes
- Cauliflower egg bake
- Cauliflower and chicken casserole (gratin)
- Mushroom and Pasta Gratin (with bacon)
If you enjoyed that, check out our other classic French recipes that are easy to prepare. Bon appétit and à bientôt !