Cheesy Cauliflower Gratin with Butter and Cream

There’s no need to make a béchamel for this quick and easy cauliflower gratin, yet it’s still delicious and filling. A good distribution of the cheesy, crumbly topping is the key to success. Serve as a side dish, or it’s even good enough to enjoy on its own.
serves 2–4 people

Method

Cut the cauliflower into very small florets.

Place them into a pan, cover with lightly salted water, bring to the boil, then simmer for about 5 minutes, or until al dente.

Drain well and toss with the butter, the cream (if you like), and plenty of salt and pepper.

Preheat the grill to medium-high. Tip the cauliflower florets into a gratin dish or a shallow ovenproof dish, ensuring they fit snugly in one layer.

Combine the cheese and breadcrumbs, then scatter them thickly and evenly over the top. Place under the grill until golden brown and nicely toasted. Serve straight away.

Ingredients

  • 1 large cauliflower (about 1kg), trimmed
  • A large knob of butter
  • 1 tablespoon cream (optional)
  • 100g mature Cheddar or other flavoursome hard cheese, grated
  • 40–50g breadcrumbs
  • Sea salt and freshly ground black pepper
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