Creamy, cheesy, and so delicious, Cauliflower au Gratin is on the top of our list of comfort food side dishes. It’s great alongside your favorite main courses and is a huge hit on Thanksgiving!

sipandfeast.com

Serves 12

INGREDIENTS
1 large head of cauliflower cut into florets, about 8 cups worth
3 tablespoons butter melted
1 medium onion diced
3 cloves garlic minced
2 cups heavy cream
1 cup shredded gruyere cheese (or Fontina, Gouda, or Swiss) divided
1/4 cup grated Pecorino Romano divided
2 teaspoons fresh thyme leaves only
1/4 cup panko breadcrumbs
1 pinch nutmeg
2 tablespoons all-purpose flour
salt and pepper to taste

INSTRUCTIONS
Preheat oven to 350f and set one rack on the middle level and one towards the top.

Bring a large pot of salted water to boil and cook the cauliflower florets for 8 minutes or until almost fork tender, then drain and set aside.

Melt butter in a pot over medium heat then add the onion and cook until soft (about 7-8 minutes). Add the garlic and cook until fragrant (about 1-2 minutes).

Add the flour and cook until no white spots appear (1-2 minutes). Add the cream and bring to a low simmer. Once the cream starts to simmer remove the pot from the heat and mix in 3/4 cup Gruyere all of the Pecorino.

Add the cauliflower, thyme, and nutmeg to the pot and stir to combine. Give the sauce a taste and season with salt and pepper if required. A good amount of pepper is recommended.

Grease a 9×13 baking dish and pour the cauliflower into the dish. Top with the remaining Gruyere cheese and breadcrumbs. Bake for 25-30 minutes or until golden brown. If needed, the top can be broiled for the last 1-2 minutes but watch carefully.

Let the cauliflower au gratin sit for 10 minutes before serving.

If you’re looking for a way to secretly add vegetables into a recipe, this is the one – Cauliflower Alfredo. Cauliflower and Parmigiano create a creamy sauce for pasta that you would never know was mainly made of cauliflower. The sauce is luxuriously creamy and velvety with all the comforting qualities of alfredo!

Serves 4-6

giadzy.com

INGREDIENTS
1 small head cauliflower (about 1 1/2 pounds), cut into 1-inch florets
3 cloves garlic, smashed and peeled
2 tablespoons unsalted butter
1 teaspoon kosher salt, plus more for the water
1 1/2 cups freshly grated parmesan cheese, plus more for serving
1 pound pasta, such as strozzapreti
Freshly ground black pepper, to serve
Olive oil, to serve

INSTRUCTIONS
Bring a large pot of water to a boil. Season it generously with salt. Add the cauliflower and garlic to the water and cook until very tender, about 10 minutes. Drain the vegetables and add them to a blender along with the butter and salt. Puree on high, scraping down the sides as needed, until very smooth, about 1 minute. Add the sauce to a large bowl.

Bring large pot of fresh water to a boil. Season generously with salt. Cook the pasta until al dente, about 1 minute less then package directions. Using a tongs and a pasta spider if needed, remove the pasta from the water to the bowl with the sauce. Sprinkle the bare pasta with the cheese. Add 1/2 cup of pasta water to the bowl and toss to coat the pasta, creating a sauce that is creamy and clings to the pasta. Add another 1/2 cup of pasta water as needed to create a sauce. Serve topped with freshly grated parmesan, freshly cracked black pepper and a drizzle of olive oil.

Chef’s Note: If you want to double down on the cauliflower taste, feel free to boil your pasta in the same water as the cauliflower.

Vinegar and Garlic Cauliflower, known as Coliflor al Ajo Cabañil, is packed with flavors, easy to make and all done in under 30 minutes. Serve this dish as a tapas appetizer or even as a side dish.

Serves 4 as side

spainonafork.com

INGREDIENTS
3 tbsp garlic infused olive oil
1 head cauliflower
6 cloves garlic
2 tbsp chopped fresh parsley
2 tbsp sherry vinegar
pinch sea salt
dash black pepper

INSTRUCTIONS
Remove the outer leaves from the head of cauliflower and cut off the stem, then cut the head into 4 evenly sized pieces and break off or cut off the florets, cut the bigger ones into smaller florets so they´re all similar in size, add the florets into a strainer and rinse under water, using a salad spinner or a dish cloth completely dry the florets

Add 6 cloves garlic roughly chopped into a mortar, along with 2 tbsp chopped fresh parsley and a pinch of sea salt, using a pestle pound down until you form a paste like texture, then add in 2 tbsp sherry vinegar, mix together and set aside

Heat a large fry pan with a medium-high heat

After 5 minutes add in 3 tbsp garlic infused olive oil and the florets of cauliflower, mix them around so they´re coated in the olive oil and then place them in a single layer, after 1 minute mix the florets and once again place in a single layer, cook in this technique until they are golden seared, about 8 to 10 minutes

Once the florets seared all around and cooked through (pierce one with a toothpick, if it easily goes in but with some resistance they are ready), lower the heat to a low-medium heat, add in the garlic & vinegar sauce and season with sea salt & black pepper, mix together and cook for 2 to 3 minutes

Transfer everything into a serving dish and garnish with fresh parsley, serve warm or at room temperature

Even sautéed cauliflower feels decadent in this cheesy-crunchy baked pasta from Ina Garten. Be careful not to overcook your pasta, as it will continue to cook in the oven.

Serves 6-8

foodandwine.com

INGREDIENTS
Kosher salt
Freshly ground black pepper
¾ pound shells (medium such as Barilla)
Good olive oil
2 ½ pounds cauliflower (1 large head cut into small florets)
3 tablespoons sage leaves (roughly chopped fresh)
2 tablespoons capers (drained)
1 tablespoon garlic (3 cloves minced)
½ teaspoon lemon zest (grated)
¼ teaspoon crushed red pepper flakes
2 cups Italian Fontina Val d’Aosta cheese (10 oz. with rind freshly grated, lightly packed) – can sub Gruyère, provolone, Gouda, or Emmental
1 cup Ricotta (8 ounces)
½ cup panko (Japanese bread flakes)
6 tablespoons Italian Pecorino cheese (freshly grated)
2 tablespoons parsley leaves (minced fresh)

INSTRUCTIONS
Preheat the oven to 400°

Fill a large pot with water, add 2 tablespoons of salt and bring to a boil. Add the pasta and cook until al dente, according to the instructions on the package. Since it will be baked later, don’t overcook it! Drain and pour into a very large bowl.

Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) sauté pan over medium-high heat, add half of the cauliflower in one layer and sauté for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of olive oil to the sauté pan, add the remaining cauliflower, cook until browned and tender and add to the bowl.

Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2–inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.

Make Ahead:
Assemble the dish, cover and refrigerate overnight. Bake before serving.