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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • - Butter
  • 1 cups - Israeli (large grain) couscous
  • 1 heads - Cauliflower, about 3 lb., Leaves and core removed
  • 2 cups - 8 oz. Gruyere or sharp white cheddar cheese, Shredded
  • 3/4 cups - Whipping cream
  • 1/3 cups - Reduced-sodium chicken broth
  • 2 teaspoons - Fresh thyme, Chopped
  • 1 teaspoons - Kosher salt
  • 1/2 teaspoons - Freshly ground pepper
  • Directions:

    1. Heat oven to 375. Butter a 1 1/2- to 2-qt. casserole or baking dish; set aside. In a large skillet, cook couscous over medium-high heat, stirring often, until golden brown and toasted, about 4 min. Transfer to prepared dish, spreading evenly.
    2. Cut cauliflower into small florets. In a 2 1/2-qt. microwave-safe bowl, microwave cauliflower, covered, on 100 percent power (high) 10 minutes. Add 1 1/2 C cheese, cream, broth, thyme, salt and pepper; toss until combined. Spoon cauliflower mixture over couscous in baking dish. Top w/ remaining 1/2 C cheese.
    3. Bake until golden brown and bubbly and cauliflower is slightly caramelized, 40 to 45 min.

    Brief Description

    "Gruyere cheese forms a bubbly golden coating for this delicious pairing of Israeli couscous and cauliflower."

    Main Ingredient:

    Cauliflower; Gruyere cheese; Israeli couscous (large grain)

    Category:  Vegetables

    Cuisine:  American


    Look for the Israeli couscous in the grains section of supermarkets or ethnic food shops.


    Ladies Home Journal

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    Posted On:

    January 17, 2013

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