Cauliflower Gratin

cauliflower-gratin Photo: Travis Rathbone; Styling: Megan Hedgpeth


  • 1 2 1/2 lb. head cauliflower, cut into 1 1/2-inch florets
  • 2 tablespoons extra-virgin olive oil
  • 1 pound leeks, white and light green parts only, halved lengthwise and sliced
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1/2 cup half-and-half
  • 1/2 cup grated pecorino Romano
  • 1 cup whole-wheat bread crumbs
  • 2 tablespoons drained prepared horseradish
  • 2 ounces proscuitto, torn


1. Preheat oven to 400°F. Steam cauliflower over simmering water until crisp-tender, about 5 minutes. Transfer to a bowl.

2. In a large pan, warm 1 Tbsp. oil over medium heat. Add leeks and season with salt and pepper; sauté until tender, about 3 minutes. Add flour; cook, stirring, for 1 minute. Slowly stir in broth and half-and-half. Simmer, stirring, until thickened, about 4 minutes. Pour over cauliflower, add half of cheese and toss. Transfer to a wide, shallow 2-quart baking dish; cover tightly with foil and bake for 25 minutes.

3. In a bowl, mix bread crumbs, horseradish and remaining cheese. Sprinkle cauliflower with mixture, drizzle with remaining 1 Tbsp. oil and top with prosciutto. Bake until bread-crumb mixture is golden brown, 15 to 20 minutes.

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  • Yield: 8

Nutritional Information

Calories per serving: 243
Fat per serving: 9g
Saturated fat per serving: 3g
Cholesterol per serving: 15mg
Fiber per serving: 6g
Protein per serving: 11g
Carbohydrates per serving: 32g
Sodium per serving: 736mg
Iron per serving: 3mg
Calcium per serving: 153mg

Good to Know

Cauliflower can help ward off cancer, heart disease, and diabetes. Plus, one serving packs 80% of your daily vitamin C.
Lori Powell