I don’t know about you, but I do love a good casserole. Especially those that are creamy and cheesy. This Cauliflower au Gratin is both, and more, with the crispy onion topping, like that on a good green bean casserole.
This make such a nice side dish with so many things, like my Patient Pleasing Hospital Meatloaf. You can make ahead and bake close to serving time too. And hey, you can even sub similar vegetables for the cauliflower too, or a combination. Others that would work are broccoli, carrots, turnips and potatoes.
This recipe created for and published in Carolina Country Magazine March 2025 (Recipes may be used with credit or link to my blog here or WendyPerry.com)
Propping/styling and photography by Wendy Perry
Carolina Country Magazine Contributing Recipes Editor
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Cauliflower au Gratin With crispy onion topping
Ingredients
- 1 large head cauliflower cut into florets
- 4-6 cloves garlic
- Olive or avocado oil
- Salt and pepper
- 1 16 ounce carton/can half-and-half or evaporated milk
- 2 cups Swiss cheese grated
- 2 tablespoons butter
- 1 tablespoon Dijon mustard
- 1 cup canned fried onions
- Paprika optional
Instructions
- Preheat oven to 400 degrees. Toss florets and garlic with oil. Spread onto sheet pan. Dust with salt and pepper. Roast for 30 minutes, turning once, until slightly fork-tender.
- Remove cauliflower and put into a sprayed baking dish.
- Mash garlic cloves with a fork.
- Reduce oven heat to 350 degrees.
- Heat cream or milk with mashed garlic in a saucepan until it just starts to boil. Remove from heat and add cheese, butter and mustard, stirring until the cheese melts. Add salt and pepper if needed.
- Pour the cheese sauce over the cauliflower.
- Bake about 20–25 minutes until bubbly. Scatter with the fried onions and bake 5–7 minutes more until browned. Serve immediately while warm.
