Starters & Snacks
Give the potatoes a rest and make this Cauliflower Gratin. This cheesy gratin is perfect served alongside winter mains like hearty meatloaf, steak or fish. It’s comfort food at its best.
- 1 (3 lb.) head of cauliflower, cut into large florets
- 2 Tbsp. butter
- 1 heaping Tbsp. all-purpose flour
- 1 cup warm milk
- 1/2 cup Duke’s Mayonnaise
- 1/2 tsp. black pepper
- 1 tsp. salt
- 1/4 tsp. grated nutmeg
- 11/2 cups grated Swiss cheese
- 1/4 cup panko breadcrumbs
- 1 Tbsp. grated Parmesan cheese
- Cook the cauliflower florets in a large pot of boiling water until just tender, about 5 minutes. Drain the cauliflower, set aside.
- Preheat oven to 375°F.
- Melt the 2 tablespoons of butter in a medium saucepan over low heat. Add the flour and stir for 2 minutes, until well combined and heated through.
- Add the warm milk to the flour mixture and stir until it simmers. Whisk and simmer for 1 minute, or until slightly thickened.
- Remove pan from heat, and add the salt, pepper, nutmeg, mayonnaise, and Swiss cheese. Stir until well mixed and cheese is starting to melt.
- Pour one third of the sauce on the bottom of a 9×13 baking dish. Place the cauliflower on top and evenly spread the rest of the sauce over the cauliflower.
- Combine the panko bread crumbs and the Parmesan cheese in a small bowl. Sprinkle on top of the cauliflower.
- Bake for 25-30 minutes or until the top is brown and bubbly.