Cauliflower Gratin


  • One 3 lb. head of cauliflower, cut into florets
  • 4 tablespoons Bella Oliva Milanese Gremolata EVOO
  • 3 tablespoons all purpose flour
  • 2 cups hot milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 tsp. nutmeg, scant
  • 3/4 cup freshly grated Gruyere, divided
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup fresh bread crumbs


  1. Preheat oven to 375 degrees.
  2. Separate the cauliflower into florets and place in an 8 x 11 inch baking dish.
  3. Heat 2 Tablespoons of the Milanese Gremolata EVOO in a medium saucepan over med/low heat. Add the flour, stirring constantly for 2 minutes.
  4. Pour the hot milk into the flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute or until thickened.
  5. Off heat, add salt, pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan. Pour the sauce evenly over the cauliflower.
  6. Prepare fresh bread crumbs by pulsing in a food processor. Combine the remaining Gruyere with the fresh bread crunbs and sprinkle on top of the cauliflower.
  7. Drizzle with the remaining 2 Tablespoons Milanese Gremolata EVOO.
  8. Bake for 35 – 40 minutes.

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