Cauliflower au Gratin

Cauliflower au Gratin
  • 6 servings
  • 0:10 Preparation
  • 0:45 Cooking
  • 0:55 Total Time


Add all
  • 1

    large head cauliflower, cut into florets

  • 1/4 cup
    (60 mL)


  • 2 cups
    (500 mL)

    sliced fresh mushrooms

  • 1/3 cup
    (80 mL)

    finely chopped celery

  • 2 Tbsp.
    (30 mL)


  • 1/4 tsp.
    (1 mL)

    dry mustard

  • 1/4 cups
    (60 mL)


  • 1 cup
    (250 mL)

    shredded canadian swiss

  • salt and pepper

  • 1/2 cup
    (125 mL)

    crushed cornflakes

  • 2 Tbsp.
    (30 mL)



Preheat oven to 350°F/180°C. In a large saucepan, cook cauliflower in boiling salted water until tender-crisp; drain. In a medium saucepan, melt 1/4 cup (50 mL) butter. Sauté mushrooms and celery over medium heat until soft and liquid has evaporated. Stir in flour and dry mustard. Gradually stir in milk.

Cook over medium heat, stirring constantly, until mixture boils and thickens.

Remove saucepan from heat, add cheese and stir until cheese is melted. Salt and pepper to taste.

Place cauliflower in a 1 1/2 qt (1.5 L) shallow rectangular baking dish; pour sauce over top. Combine crushed cornflakes and 2 tbsp (30 mL) melted butter; sprinkle over casserole.

Bake for 20 minutes or until heated through.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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