Cauliflower Gratin


If you are trying to identify the cauliflower gratin, it is the bowl on the lower left-hand corner. In the midst of Thanksgiving madness we just simply didn’t get a picture. I was embarrassed for a second to even share this one, but I’m over it. It looked good and pretty, I promise.


I had my whole Thanksgiving menu planned, until John came
home with cauliflower gratin from Central Market. %$#@ it John.


Although in the end, it was one of the things I was thankful
for on that day. Soooo delicious (and easy the way I made it!)




  • 2 heads cauliflower, chopped into large florets
  • 2 tablespoons butter
  • 2 tablespoons corn starch
  • 1/2 cup chicken broth
  • 1 1/2 cup milk
  • ¾ cup asiago cheese
  • ¼ teaspoon nutmeg
  • Fresh ground pepper


Steam the cauliflower until tender. Melt the butter in a
saucepan, then whisk in the flour. Add the chicken broth and stir to thicken
over medium heat.  Reduce heat to low,
and mix in the milk, cheese, and nutmeg. Pour over cauliflower and serve.



PS – if I wasn’t cooking for multiple gluten-free people, I
would have topped with some breadcrumbs as well and then baked until golden!