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Cauliflower al Gratin (Coliflor Gratinada)

Cauliflower al Gratin (Coliflor Gratinada)

Erica Dinho
Course Side Dish
Cuisine Colombian
Servings 4 servings


  • 2 pounds cauliflower cut into florets
  • 3 tablespoons butter
  • 2 tablespoons chopped onions
  • 11/2 cups milk
  • ¼ cup heavy cream
  • 2 tablespoons all purpose flour
  • ½ teaspoon mustard
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ cup monterey jack cheese
  • ½ cup gouda cheese
  • Salt and pepper


  • Bring a large pot of water to a boil over high heat. Add the cauliflower and cook until the florets are tender, about 8 minutes. Drain well.
  • Mean while,make the sauce:
  • In a large saucepan over low heat, melt the butter and add the onions. cook for about 5 minutes. Add the flour a little at a time, whisking to incorporate. Increase the heat to medium-low and gradually whisk in the milk.
  • Cook, stirring frequently, until the mixture is thick and creamy, about 5 minutes. Add the cream,mustard and cheeses.
  • Add the cumin , paprika, salt and black pepper. Cook, stirring frequently, until the cheeses are melted, about 2 minutes.
  • Preheat the oven to 450F. Butter a shallow baking dish. Arrange the cauliflower in the dish and pour the sauce over it. Bake until golden brown, about 7 minutes. Serve immediately.
Keyword meatless recipe
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