Cauliflower Gratin with Gouda and Cheddar

Cauliflower Gratin with Gouda and Cheddar
  • 6 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time


Add all
  • 2 tsp.
    (10 mL)

    of each butter-oil

  • 1/3 cup
    (80 mL)

    finely chopped green onions

  • 2 Tbsp.
    (30 mL)


  • 1 1/2 cups
    (375 mL)


  • 1 1/2 cups
    (375 mL)

    shredded presqu'ile cheese

  • 1 1/2 cups
    (375 mL)

    shredded cheddar

  • 1

    large or 2 small heads cauliflower, cut into florets

  • 3/4 cup
    (190 mL)

    soft, fresh breadcrumbs

  • 1/4 cup
    (60 mL)

    shredded goat

  • 1 Tbsp.
    (15 mL)

    butter, melted

  • Salt and freshly ground pepper


In a medium frying pan, cook green onions in butter and oil until soft. Stir in flour. Gradually add milk, stirring constantly. Cook over medium-high heat, stirring, until sauce boils and thickens. Remove from heat.

Add Gouda and Cheddar and stir until cheese is melted. Salt and pepper to taste. Cover and keep warm.

Cook cauliflower in boiling salted water until soft. Drain and arrange in a shallow 2 L (2 quart) baking dish.

While cauliflower is cooking, combine breadcrumbs, Parmesan and butter. Set aside.

Pour cheese sauce over cauliflower and sprinkle evenly with breadcrumb mixture. Broil until topping is crisp and golden. Serve immediately.

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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