Description
This delicious Cauliflower Gratin is a creamy, cheesy dish that makes a perfect side for any meal.
Ingredients
Scale
- 1 medium head cauliflower, cut into bite-sized pieces
- 1 cup finely grated sharp cheddar cheese
- 4 T mayo
- 4 T sour cream
- 1 T fresh squeezed lemon juice
- 1/2 tsp. Dijon mustard
- to taste fresh ground black pepper
- 3 T finely grated Parmesan cheese
Instructions
- Preheat oven to 375F/190C.
- Cut cauliflower into bite-sized pieces. (To avoid the little broken pieces of cauliflower all over the cutting board, cut through cauliflower stem, then pull apart the flower end.)
- Put cauliflower in a small pot, add water to cover by a few inches, then bring to boil and cook 10 minutes, or until cauliflower is just starting to get tender.
- Drain cauliflower into a colander placed in the sink and let it drain very well.
- While cauliflower cooks, stir together mayo, sour cream, lemon juice, Dijon mustard, and black pepper. Stir in finely grated sharp cheddar.
- Spray a large glass or crockery baking dish with olive oil or non-stick spray, then pour the well-drained cauliflower into the dish and spread out evenly.
- Use a rubber scraper to spread gratin mixture over the top of the cauliflower. (This is not a sauce that completely covers the cauliflower, more like a topping.)
- Sprinkle with Parmesan cheese and bake uncovered for 25-30 minutes, or until cauliflower is bubbling and lightly browned.
- Serve the Cauliflower Gratin hot.
Notes
- This dish is best served hot and can be reheated in the oven for a few minutes.
- Feel free to experiment with other cheeses if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg