The Ferguson Recipes
| Jacques Pépin's Cheesy Cauliflower Gratin 🌄 💤 ⏳ |
| Jacques Pépin's Chicken Livers Persillade 🌄 💤 ⏳ |
| Jacques Pépin's Chicken with Garlic and Parsley (Persillade 🌄 💤 ⏳ |
| Jacques Pépin's Choucroute Garnie 🌄 💤 ⏳ |
| Jacques Pépin's Cold Peach Soup With Blueberries 🌄 💤 ⏳ |
| Jacques Pépin's Corn Fritters 🌄 💤 ⏰ |
| Jacques Pépin's Crêpes Confiture 🌄 💤 ⏳ |
| Jacques Pépin's Crêpes Suzette 🌄 💤 ⏳ |
We don't need that stupid "Jump to the Recipe" BS!
Ingredients
1 pound cauliflower, cut into florets
Salted water for boiling
2 Tbsp butter
2 Tbsp flour
1 3/4 cups half and half
Salt and pepper to taste
1/2 cup mozzarella cheese, divided
1 Tbsp Parmesan cheese
Directions
Cut the cauliflower into florets.
Cook the cauliflower in salted boiling water for 5-6 minutes until still slightly crunchy but tender.
Meanwhile, melt 2 tablespoons of butter in a saucepan.
Add 2 tablespoons of flour to create a roux, stirring for about 30 seconds.
Gradually add 1 3/4 cups of half and half, whisking to prevent lumps.
Season with salt and pepper.
Bring to a boil and cook for about 2-3 minutes until the sauce thickens.
Drain the cauliflower and transfer to a gratin dish.
Season the cauliflower with a little additional salt.
Sprinkle half of the mozzarella cheese over the cauliflower.
Pour the béchamel sauce over the cauliflower.
Top with the remaining mozzarella cheese and 1 tablespoon of Parmesan cheese.
Broil for about 3 minutes, about 4 inches from the heat source, until golden and bubbly.
Servings
Serves 4-6 as a side dish
Nutrition Facts
Nutrition Per Serving (based on 4 servings) - Calories: 245; Total Fat: 18g (Saturated Fat: 11g); Cholesterol: 50mg; Sodium: 320mg; Total Carbohydrates: 14g (Dietary Fiber: 3g, Sugars: 6g); Protein: 10g; Calories from Fat: 162 (66%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
This gratin can be made ahead of time and reheated in a 375°F (190°C) oven for about 30 minutes if everything is cold. When serving hot, a few minutes under the broiler is perfect for creating that beautiful golden crust.
🧑🍳 The Cook:
Jacques Pépin
🔑 Keywords:
cauliflower,
gratin,
cheese,
french,
bechamel
🗂️ Categories: 🌽 Sides, 🍅 Veggies
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook, Our Favorite Jacques Pépin Recipes
Jacques Pépin's Cheesy Cauliflower Gratin was added on May 11, 2025 and last updated on May 11, 2025.
🗂️ Categories: 🌽 Sides, 🍅 Veggies
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook, Our Favorite Jacques Pépin Recipes
Jacques Pépin's Cheesy Cauliflower Gratin was added on May 11, 2025 and last updated on May 11, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Have questions about a specific recipe? Feel free to reach out to us.
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