Sandra This Bobby Flay Cauliflower Gratin is a creamy and cheesy recipe, which is made with a rich blend of three cheeses and tender cauliflower. It’s the ultimate comfort food, a simple yet impressive side dish ready in under an hour.
Bobby Flay Cauliflower Gratin Ingredients
A simple list for a truly decadent and satisfying side dish.
- 1 head cauliflower, cut into florets
- 2 cups heavy cream
- 1/2 pound (8 oz) Monterey Jack cheese, coarsely grated
- 2 cups (8 oz) grated Parmesan cheese
- 6 ounces goat cheese, cut into small pieces
- Salt and freshly ground black pepper
- Butter, for the baking dish
How To Make Bobby Flay Cauliflower Gratin
A step-by-step guide to this incredibly easy and rich vegetable bake.
- Prep Oven and Dish: Preheat your oven to 400°F. Generously butter a medium-sized (2 to 3-quart) baking dish.
- Combine Ingredients: In the prepared baking dish, combine the cauliflower florets, heavy cream, Monterey Jack cheese, Parmesan cheese, and the pieces of goat cheese.
- Season and Bake: Season the mixture generously with salt and freshly ground black pepper and toss everything together directly in the dish.
- Bake Until Bubbly: Place the dish in the oven and bake for 20 to 30 minutes. The gratin is ready when the cauliflower is tender when pierced with a fork and the sauce has thickened and is bubbling.
- Rest and Serve: Once you take it out of the oven, let the gratin sit for at least 10 minutes before serving. This is a crucial step to allow the sauce to set.
Recipe Tips
For the creamiest, most perfect cauliflower gratin.
- How to get the creamiest sauce? The magic of this recipe is its simplicity. The combination of three different cheeses—melty Monterey Jack, nutty Parmesan, and tangy goat cheese—melts into the heavy cream as it bakes, creating a complex and incredibly rich sauce with no extra steps.
- Can I make this ahead of time? This dish is best served fresh, but you can assemble the entire casserole, cover it, and store it in the refrigerator for up to 24 hours. You may need to add 10-15 minutes to the baking time since it will be starting from cold.
- How do I know when it’s perfectly cooked? The cauliflower should be completely tender and easily pierced with a fork. The sauce should be thick and bubbling around the edges. If the top starts to brown too quickly before the cauliflower is tender, you can loosely tent it with a piece of aluminum foil.
- Do I have to grate my own cheese? For the smoothest, meltiest result, it is highly recommended that you grate your own cheese from a block. Pre-shredded cheeses are often coated in starches that can prevent them from melting as seamlessly.
What To Serve With Cauliflower Gratin
Classic main courses that pair perfectly with this rich side dish.
This decadent vegetable dish is a holiday and steakhouse favorite. It pairs wonderfully with:
- A simple roast chicken or holiday ham
- Pan-seared steak or a beef roast
- Roasted pork loin or lamb chops
- As a rich vegetarian main course with a simple green salad.
How To Store Cauliflower Gratin
Keeping your delicious leftovers creamy.
- Refrigerate: Store any leftovers in an airtight container or covered tightly with foil in the refrigerator for up to 4 days.
- Reheat: For the best results, reheat the gratin in a 350°F oven for 15-20 minutes, until warmed through and bubbly.
Bobby Flay Cauliflower Gratin Nutrition Facts
An estimated guide per serving.
- Calories: 580 kcal
- Carbohydrates: 12 g
- Protein: 25 g
- Fat: 48 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, this easy recipe is designed as a “dump-and-bake” casserole where the raw cauliflower cooks directly in the cream sauce in the oven, which makes it incredibly simple.
Yes, absolutely. If you don’t have all three cheeses, you can use a combination of any good melting cheese. Gruyère would be a fantastic substitute for the Monterey Jack, and a sharp white cheddar would also be delicious.
The sauce will thicken up significantly as it cools. Letting the finished gratin rest for at least 10 minutes before serving is a crucial step that allows the sauce to set up properly. Also, ensure you are using heavy cream, as a lower-fat milk will result in a thinner sauce.
Bobby Flay Cauliflower Gratin Recipe
Description
An incredibly easy and decadent cauliflower gratin from Bobby Flay, featuring tender cauliflower florets baked in a rich and creamy three-cheese sauce until golden and bubbly.
Ingredients
Instructions
- Preheat oven to 400°F. Generously butter a medium-sized baking dish.
- In the baking dish, combine the cauliflower florets, heavy cream, Monterey Jack, Parmesan, and goat cheese.
- Season generously with salt and pepper and toss everything together to combine.
- Bake for 20 to 30 minutes, until the cauliflower is tender and the sauce is thick and bubbly.
- Let the gratin rest for at least 10 minutes before serving.
Notes
- The beauty of this recipe is its simplicity—all the ingredients are combined directly in the baking dish.
- Using a mix of three cheeses provides a complex, delicious flavor with a tangy, nutty, and melty profile.
- Letting the gratin rest before serving is a key step to allow the creamy sauce to set up and thicken.
- This is a perfect low-carb, keto-friendly alternative to potatoes au gratin.
