Cauliflower Gratin
Chef Kate Rench of Café Diva – Steamboat Springs, CO
Adapted by
November 2006

Yield: 20 Servings


  • 5 heads cauliflower, ¼-inch slices
  • 3 yellow onions, diced
  • ¾ pound butter
  • 1 cup flour
  • Thyme, chopped
  • Pinch of cayenne pepper
  • Pinch of nutmeg
  • ¼ cup brandy
  • 10 cups half and half
  • 4 cups aged gouda, grated
  • 2 cups bread crumbs

Preheat the oven to 400ºF. Blanch the cauliflower, drain well and spread on a sheet pan to dry.

Sauté the onions in butter until translucent, then add the flour, thyme, cayenne and nutmeg and cook for 7-10 minutes. Deglaze the pan with brandy then whisk in the half and half. Once combined slowly stir in 3 cups of the gouda. Whisk until the cheese has melted and a nice Mornay has formed.

Pulse the bread crumbs and remaining gouda in a food processor. Grease a hotel pan and layer first with the cauliflower, then the bread crumb mixture, then the Mornay. Repeat. Bake until golden and the cream has set.

Wine Pairing:
A light fruity red such as Pinot Noir or an aged Sancerre Rouge


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