Cauliflower Gratin Recipe


Vivacious Veggies

Bring the garden to your plate this summer – with an elevated twist! From cauliflower gratin to Sichuan eggplant, there are endless ways to transform vegetables and upgrade your signature side dish. 

Photography by Kristina Armstrong


cauliflower gratin

Frazier Five and Dime's Cauliflower Gratin Recipe

Chef Kevin McCue
Course Side Dish
Cuisine American
Servings 8 servings


For the béchamel:

  • 1 tsp. fennel seeds
  • ½ tsp. chili flakes
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 1 cup white wine
  • Parmesan rind, to taste
  • ½ gal whole milk
  • ½ qt. heavy cream
  • ½ lb. butter
  • 1 cup all-purpose flour

For the cauliflower:

  • 2 heads cauliflower
  • Salt, to taste
  • White pepper, to taste
  • Parmesan cheese, grated, to taste


  • Toast and cool the fennel seeds and chili flakes.
  • In a large pot, sweat the shallot. Add toasted chili flakes, fennel seeds, and garlic to pot. Deglaze with white wine and add Parmesan rind. Add milk and cream and bring to a simmer.
  • In a separate pan, make a roux with the butter and flour. Use roux to thicken the béchamel sauce as needed. Strain through a chinois. Cool and reserve until needed.
  • Cut cauliflower heads into florets and blanch. Combine cauliflower and béchamel sauce. Pour mixture into a prepared baking dish. Top with salt, white pepper, and Parmesan.
  • Bake at 350° until bubbly and the top is slightly brown.
Keyword cauliflower, cauliflower gratin
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kevin mccue

“Vegetables don’t have to be bland and boring. We combine cauliflower with a rich cream sauce to create a pseudo macaroni and cheese. It’s a great way to trick you into adding more vegetables into your diet and elevates your side dish game.” – Chef Kevin McCue

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