This cauliflower gratin is a family recipe that i have had growing up. It is creamy cheesy and a great side to any meal. This is a delicious way to eat cauliflower especially for children. The spice balances the creaminess so well you can even just have a bowl of this to yourself as a meal. It is a great addition for dinners especially on Christmas and Thanksgiving. The cheese crust makes every bite perfect. This pairs great with a garlic bread loaf or a veggie pasta dish. A very easy to make dish this is a must try.

Happy Cooking!

Servings: 3-4 servings

Prep Time: 15 mins

Cooking Time: 30 mins

Total Time: 45 mins

Ingredients: 

• 500g/17.5 oz cauliflower florets

• 4 cloves of garlic finely chopped

• 3/4 cup milk

• 1/2 cup heavy cream

• 1/2 cup veg stock

• 1 tbsp butter

• 1 tbsp whole wheat flour

• 1/2 tsp garam masala

• 1/4 tsp ajwain

• 1-2 tsp salt as per taste

• 1/4 tsp pepper

• 1 tsp chilli flakes

• 1/5 tsp fresh thyme (Optional- you can use dry as well; check notes)

• 1/2 cup shredded cheese- I used Italian mix and mozzarella

Directions: 

1. Preheat oven to 350F.

2. In a pan add some water to boil. Add a pinch of turmeric and mix it in. When it comes to a boil add the cauliflower florets.

3. Let it boil for 3-5 minutes. Mix it in between. Let it cook slightly but it should still be firm. Remove drain and keep aside. Do not over boil.

4. In a pan add butter. When it melts add garlic and cook for 2-3 mins till translucent.

5. Add the flour and mix it in. Cook for 2-3 stirring continuously so that the raw taste does not go away or does not burn.

6. Add half of the milk and cream and using a spatula mix ie together. It will thicken and form a paste.

7. Add the rest of the milk and cream and using a whisk and mix it together. It should be lump free.

8. Add the spices and salt along with the herbs and chilli flakes. Mix it together.

9. Add the veg stock and mix using a whisk. It should be creamy and lump free.

10. Add the cooked cauliflower and mix it together.

11. Transfer to a baking dish. Cover with grated cheese.

12. Bake at 350F for 20-30 mins. The cheese should be golden brown and the cauliflower should be cooked through.

13. Serve warm as a side!

Notes/Tips:

• I used fresh cauliflower, if you are using pre steamed frozen cauliflower you may not need to boil it.

• Boiling the cauliflower helps soften it bit which helps it soak up the sauce and flavors. The turmeric helps kill the germs if any in cauliflower.

• I used fresh thyme. You can use fresh basil. You can also use dried herbs but you need to reduce the amount otherwise it can become bitter.

• Do not over boil. You do not want it to become mush. Boil just till it starts softening. The cauliflowers will cook in the oven and soak up the flavors.

• You can use alfredo sauce and add some milk and spices to thin it.

• Use cheese that melts well.

• If you like it cheesy add some cheese in the sauce as well.

• You can keep this ready from before. Just add the cheese and bake.

• You can swap cauliflower with broccoli, potatoes or even corn and paneer..