Easy and Creamy Gluten Free Cauliflower Gratin Recipe

Richy and creamy dishes scream special occasion. However, they can still be enjoyed even if you are gluten-free. Plus, they aren’t difficult to make. Today we are sharing our easy and creamy gluten free cauliflower gratin recipe.

This recipe uses fresh cauliflower, but you can use all broccoli or a mixture of broccoli and cauliflower. I’ve made it with both and it is fantastic each time. This is a recipe my dad asks for every year on his birthday!

While this is a rich dish, it can be enjoyed on many occasions. It makes an amazing holiday side dish- for other holiday meal ideas click here. It also pairs well with steak- enjoy it with a steak marinated in our recipe for the best gluten free steak marinade and you’ll think that you are at a fancy steakhouse.

Easy and Creamy Gluten Free Cauliflower Gratin Recipe

Ingredients

• 1 large cauliflower, cut into large florets- a large cauliflower that is 2lbs when whole – should yield about 7 cups or 750grams (or 7 cups) of frozen
• 1 large onion, diced
• 1 tbsp butter
• 2 Tbsp vegetable or any other neutral oil
• 2 tbsp gluten-free flour- for the roux I like to use Robin Hood Gluten Free All-Purpose Flour Blend, but any gluten-free all-purpose flour will do
• 2 cups of 2% milk- any milk will do, but 2% will make it creamy without the fat of using cream
• 2 cups of cheese (half provolone cheese and half parmesan cheese or all gouda are great options, as is aged Cheddar Cheese.)
• 1/2 tsp granulated onion and black pepper
• 1/2 tsp gluten free mustard
• 1 tsp salt

Directions:

Preparing Fresh Cauliflower

• Cut cauliflower into large florets.

Tip: Remove blemishes from the crown of the cauliflower by using a vegetable peeler. This removes only the blemish and wastes less cauliflower than if you use a paring knife.

• Rinse cut cauliflower, and set aside.
• Put a large pot of salted water on the stove to boil.
• Cook cauliflower in the water until just fork tender. Do not overcook, as it will continue to cook in the oven, and you don’t want it to get mushy.
• Once cooked, drain into a strainer and set aside.

Preparing Frozen Cauliflower

• Put a large pan with 1/2 inch of water on to boil.
• Place frozen cauliflower florets in the water.
• Watch carefully, when they are no longer frozen remove them from the water. You want them to be just heated, but don’t cook all the way through. It is easy to overcook frozen cauliflower.
• Once cooked, drain into a strainer and set aside.

For The Sauce

• Preheat over to 350°F
• Grease an 8X8 baking pan with either cooking spray or brush with oil, and set aside.
• Dice onion and set aside.
• In a large pot, melt butter and add oil.
• When the onions have softened, add the gluten free flour.
• Using a whisk or spatula, ensure that there aren’t any lumps or clumps of flour.
• Over medium heat, whisk the butter and flour together. Whisk well, until there are no lumps.
• Cook until the flour has cooked out (so you no longer can taste the flour.)
• Slowly pour the milk into the roux 1/2 c at a time while whisking.
• Cook until the sauce has thickened.

Tip: if your sauce seperates or breaks (becomes grainy) vigorously add an additional tablespoon of flour at a time until the sauce is smooth and has thickened.

• Add in granulated onion, black pepper, salt, and mustard.
• Stir well.
• Remove the sauce from the heat.
• Add in the cheeses and stir until they melt and the sauce is smooth.
• Taste the sauce and season to your liking.
• Pour about 1/4 cup of sauce into the bottom of the greased 8×8 pan. and spread into an even layer.
• Remove 1/2 cup of sauce from the pot and set aside
• Mix the cauliflower with the remaining sauce in the pot.
• Stir well, so that it all is evenly coated.
• Carefully pour the cauliflower mixture into the pan.
• Using a spatula or spoon, make it into an even layer.
• Evenly pour the reserved 1/2 cup of sauce over top of the cauliflower mixture in the pan.
• Place pan in the oven and bake for 30 minutes, or until it is bubbly.

Tip: To help minimize cleanup, place the 8x8 on a foil-lined rimmed baking sheet to catch any sauce that might bubble over.

• Once the gratin is bubbly, you want the top to be slightly browned. If it hasn’t browned, you can place it under the broiler for a minute or two. Keep an eye on it, so it doesn’t burn.
• Remove from the oven and serve.

This creamy and delicious gluten free cauliflower gratin is even great to bring to a holiday gathering. If you are travelling with it prepare it at home, then bake it when you get to your event. So it’s hot and gooey for everyone to devour.

Enjoy both the dish and the many compliments sure to come your way!

Easy and Creamy Gluten Free Cauliflower Gratin Recipe

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 large cauliflower, cut into large florets- a large cauliflower that is 2lbs when whole - should yield about 7 cups or 750grams (or 7 cups) of frozen
• 1 large onion, diced
• 1 tbsp butter
• 2 Tbsp vegetable or any other neutral oil
• 2 tbsp gluten-free flour- for the roux I like to use Robin Hood Gluten Free All-Purpose Flour Blend, but any gluten-free all-purpose flour will do
• 2 cups of 2% milk- any milk will do, but 2% will make it creamy without the fat of using cream
• 2 cups of cheese (half provolone cheese and half parmesan cheese or all gouda are great options, as is aged Cheddar Cheese.)
• 1/2 tsp granulated onion and black pepper
• 1/2 tsp gluten free mustard
• 1 tsp salt

INSTRUCTIONS/NOTES/TIPS

Preparing Fresh Cauliflower

• Cut cauliflower into large florets.
• Tip: Remove blemishes from the crown of the cauliflower by using a vegetable peeler. This removes only the blemish and wastes less cauliflower than if you use a paring knife.
• Rinse cut cauliflower, and set aside.
• Put a large pot of salted water on the stove to boil.
• Cook cauliflower in the water until just fork tender. Do not overcook, as it will continue to cook in the oven, and you don't want it to get mushy.
• Once cooked, drain into a strainer and set aside.

Preparing Frozen Cauliflower

• Put a large pan with 1/2 inch of water on to boil.
• Place frozen cauliflower florets in the water.
• Watch carefully, when they are no longer frozen remove them from the water. You want them to be just heated, but don't cook all the way through. It is easy to overcook frozen cauliflower.
• Once cooked, drain into a strainer and set aside.

For The Sauce

• • Preheat over to 350°F
  • Grease an 8X8 baking pan with either cooking spray or brush with oil, and set aside.
  • Dice onion and set aside.
  • In a large pot, melt butter.
  • Add onions to the pot.
  • When the onions have softened, add the gluten-free flour.
  • Using a whisk or spatula, ensure that there aren’t any lumps or clumps of flour.
  • Over medium heat, whisk the butter and flour together. Whisk well, until there are no lumps.
  • Cook until the flour has cooked out (so you no longer can taste the flour.)
  • Slowly pour the milk into the roux 1/2 c at a time while whisking.
  • Cook until the sauce has thickened.
  • Tip: if your sauce separates or breaks (becomes grainy) vigorously add an additional tablespoon of flour at a time until the sauce is smooth and has thickened.
  • Add in granulated onion, black pepper, salt, and mustard.
  • Stir well.
  • Remove the sauce from the heat.
  • Add in the cheeses and stir until they melt and the sauce is smooth.
  • Taste the sauce and season to your liking.
  • Pour about 1/4 cup of sauce into the bottom of the greased 8x8 pan. and spread into an even layer.
  • Remove 1/2 cup of sauce from the pot and set aside
  • Mix the cauliflower with the remaining sauce in the pot.
  • Stir well, so that it all is evenly coated.
  • Carefully pour the cauliflower mixture into the pan.
  • Using a spatula or spoon, make it into an even layer.
  • Evenly pour the reserved 1/2 cup of sauce over top of the cauliflower mixture in the pan.
  • Place pan in the oven and bake for 30 minutes, or until it is bubbly.
  • Tip: To help minimize cleanup, place the 8x8 on a foil-lined rimmed baking sheet to catch any sauce that might bubble over.
  • Once the gratin is bubbly, you want the top to be slightly browned. If it hasn’t browned, you can place it under the broiler for a minute or two. Keep an eye on it, so it doesn't burn.

  • Remove from the oven and serve.

 

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