It’s ready in just 30 minutes, and the combination of sour cream, Dijon, gruyere, and parmesan is absolutely marvelous. As versatile as potatoes, cauliflower readily absorbs the richness of cream and cheese. It is thus elevated from merely a tasty veggie into a true delicacy. Of all the many ways to prepare cauliflower, this creamy gratin is definitely one of my favorites. Granted, adding sour cream and gruyere cheese to almost anything would make it taste good! But this is especially true for cauliflower.
Recipe Card
Fresh cauliflower florets: Frozen cauliflower works too, but fresh is better in terms of flavor and texture. Sour cream: I experimented with whole-milk Greek yogurt and thought it was too tangy. Mustard: I use Dijon mustard, which is creamier and less vinegary than yellow mustard. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work, although freshly minced tastes better. Grated Gruyere cheese: This wonderfully nutty cheese is amazing. You can also use Jarlsberg or Raclette. Even a mild cheddar will work in a pinch. Kosher salt and black pepper: I use Diamond Crystal kosher salt and freshly ground black pepper. Grated Parmesan cheese: Make sure you use finely grated parmesan and not coarsely shredded.
Your first step is to briefly steam the cauliflower. You can do it in the microwave. You should only microwave it until it’s tender-crisp. You don’t want it mushy. Bake the gratin until golden and fragrant, for about 10 minutes in a preheated 425°F oven. Serve immediately.
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