Cauliflower Gratin
Cauliflower Gratin


3 cups McCain Cauliflower Florets blanched in hot water for 6 minutes.

4 tablespoon Butter, unsalted.

3 tablespoon All purpose flour.

2 cups Hot milk.

½ teaspoon Ground Black Pepper.

¼ teaspoon Ground Nutmeg.

1 cup Grated cheddar cheese.

½ cup Grated Parmesan cheese.

¼ cup Bread crumbs.

½ teaspoon Salt.




  1. Preheat the oven to 180 degrees.
  2. Blanch the McCain Cauliflower Florets in a large bowl of boiling salted water for 3- 4 minutes, until tender but still firm – Drain and set aside.
  3. Melt 2 tablespoons of butter in a saucepan over low heat. Add flour, stirring constantly with a wooden spoon for 1 minute.
  4. Add hot milk and stir until it boils. Allow boiling while whisking constantly, for 1 minute or until the sauce thickens. Take off the heat, add salt, pepper, nutmeg, half a cup of cheddar cheese, and Parmesan.
  5. Pour half of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower and spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining half a cup of cheese and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 15 minutes or until the top is browned.