This Cheesy Cauliflower Gratin for Thanksgiving is a dish that will have everyone oohing and ahhing. Oozing with melted cheese and flavors borrowed from Spain, it makes any meal into a celebration! You can serve it all year long.
Today we are celebrating Thanksgiving and inviting you all to join us! We are having a virtual potluck dinner. Make sure you check out the recipes below as well as all the helpful hints for throwing a fantastic holiday meal and hundreds of incredible recipes from the Food Network.
I wanted to create something for you that can be a fun departure for those guests who are a little more adventuresome, but still close enough to a common Thanksgiving side dish so that the diehard traditionalists at your table won’t be disappointed. I think you’ll agree with me when I say that this will most definitely be making repeat appearances at our holiday feasts!
If you love Spanish cuisine, you’re going to love this side dish. This takes the ordinary and steps it up a notch. The sauce is infused with Spanish Marcona almonds, fresh rosemary and garlic which are then pureed to thicken the sauce. This eliminates the need to make a roux and removes the gluten ingredients which makes me very happy!
Marcona almonds are a splurge but in my humble opinion, one well worth it for special occasions. They are softer, rounder, sweeter, with a salty oil coating that is more addicting than regular almonds. They are much easier to puree then ordinary almonds. You can usually find them at higher end grocery stores, but if you call ahead, your local shop may be able to order them for you. You can also find them online at Nuts.com or on Amazon
Saffron for the gratin or you can use turmeric
Creamed onions and other au gratin dishes often show up during the holidays because they can be made ahead, usually taste better the second day, and transport beautifully, and this recipe is no exception. You can make and assemble it a day ahead, cover it, and store in the refrigerator. The next day just pull it out thirty minutes before you want to bake it – seriously reducing your headaches on the big day!
If your family doesn’t like too many variations from what they have eaten all their lives, keep the turkey, stuffing, and potatoes very traditional. Make sure you have something simple like steamed green beans for the picky eaters and then have fun with the rest of your offerings.
The vegetables and side dishes are where your creativity can shine. Feel free to leave out the hot peppers if your family doesn’t like spicy food, or add more if they usually have a bottle of hot sauce right next to their plates.
I love cauliflower but The Artist doesn’t particularly care for it. He is a broccoli guy, so when I make this dish for our family, I use a combination of the two vegetables. It makes a lovely, colorful side dish and because of the cheesy, creamy sauce, even children will eat their vegetables. Of course bacon makes everything better and Marcona almonds are an extra special treat, so this is truly a special dish!
I hope you enjoy this Spanish-inspired version of the classic cauliflower with cheese sauce. It is equally wonderful alongside roasted prime rib, grilled salmon, duck breasts, or your favorite vegetarian dishes. It will make any meal seem like a gourmet treat and because it can be assemble the day before, you can focus on the other elements of your meal without worrying about the vegetable course.
Have fun at our virtual Thanksgiving potluck. Be sure to check out the recipes listed below the recipe. I know you will get some incredible ideas for your own Thanksgiving dinners, including my Cheesy Cauliflower Gratin!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Cheesy Cauliflower Gratin:
- Infused Cream and Sauce: cream, Marcona almonds or regular almonds, garlic, rosemary leaves, half and half, saffron (or turmeric), xanthan gum (optional), Manchego or gruyere, Monterey Jack, salt and pepper
- Gratin: bacon, cauliflower, butter, onion, sun-dried tomatoes, roasted red bell peppers, Manchego or Monterey Jack cheese, smoked paprika
- Garnishes: bacon (from above), fresh rosemary leaves and sprigs, Marcona almonds
PRO Tip:
If you are preparing a combination of cauliflower and broccoli, always cook the cauliflower in the water first to keep it pristine white. If you cook the broccoli first it can take on an unpleasant green tinge from the broccoli water!
PRO Tip:
When you are planning your Thanksgiving menu, look for recipes like this one that you can make wholly or partially in advance. Turn on fun music and enjoy your day in the kitchen without stressing too much. Everyone will love your efforts and soon you can sit back and relax with your family and friends.
How to make Cheesy Cauliflower Gratin with Saffron Cream Sauce:
- Infuse the Cream and Make the Sauce: Heat the cream, almonds, garlic, and rosemary over medium heat until just steaming. Transfer to a blender or food processor Hold the lid on the blender slightly ajar with a towel to protect your hand. You need to allow the steam to escape safely. Purée then pour back into the saucepan
- Stir in the half-and-half and saffron and heat to just below a boil. Remove from the heat and whisk in the shredded cheeses until melted and smooth. Taste and adjust seasonings with salt and pepper and keep warm over a very low heat, stirring occasionally.
- Prepare the Cauliflower: Cook the bacon until crisp then transfer to a paper towel-covered plate and discard all but 1 tablespoon of the drippings. Place 1 inch (2.5cm) of water in a saucepan and drop in a vegetable steamer basket, then steam the florets, covered, about 3 to 4 minutes or until they start to soften but are still crunchy, remove from the heat and set aside.
- Melt the butter in the skillet with the bacon fat, add the onions cooking until golden, about 3 to 5 minutes. Add the tomatoes, peppers, and partially cooked cauliflower. Cook. stirring often. until cauliflower is lightly golden, about 2 minutes, and season to taste with salt and pepper.
- Assemble the Gratin: Transfer the cauliflower, tomatoes, peppers, and onions to a 7×11-inch (18x28cm) baking pan and pour the cheese sauce over the top. Sprinkle with the grated cheese and paprika.
- Bake in a 350°F (180°C) oven for 20 to 30 minutes or until bubbling and browned on top and the cauliflower is fork tender. Sprinkle the top with the bacon, minced rosemary, and almonds, then let stand for 10 minutes before serving.
PRO Tip:
If you are making a recipe for the first time, do a practice run a couple of weeks in advance so you are comfortable with the dish and can fine tune the seasonings and cook times, and make adjustments. Note any changes on the recipe. You will be much more relaxed on the big day!
PRO Tip:
Always read a recipe all the way through at least twice before you begin prepping and cooking. This helps make sure you have all the ingredients available and they are prepped as directed. This frees you up to cook without having to stop and grab something from the pantry. I set out all my ingredients in advance. I put them on one side of the stove or mixer and as I add them, I move them to the opposite side. So I can immediately see if I forgot to add something!
How to Prepare Cauliflower for Cooking:
It occurred to me as I was prepping this dish that when you are faced with a whole cauliflower for the first time, it can be intimidating. To prep it, once you have it out of its plastic wrapping, peel back and snap off all the green leaves around the bottom. This will leave you with a thick stem with florets attached.
Use a sharp paring knife and carefully slice through the thinner floret stems, then gently release them from the head and set aside. Continue working your way around the head until all the florets have been cut off. Discard the center stem and leaves.
Depending on how you are preparing the cauliflower, you will most likely want to divide the large florets into bite-sized pieces. You can trim them and keep the smaller florets intact, or just simply halve or quarter the larger pieces. It is up to you.
Recommended Tools (affiliate links; no extra cost to you):
- Box grater
- Chef’s knife or paring knife
- Cutting board
- Vegetable steamer basket
- 2 medium saucepans
- Blender or food processor
- Skillet
- 7×11-inch (18 x 28cm) baking pan or au gratin dishes
Gluten-Free Tips:
Where you would usually need a roux to thicken the cream sauce, by pureeing the almonds, you get a natural thickener, no need for flour. A touch of xanthan gum helps finish the thickening and emulsification.
* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another kosher brand, or table salt, you will not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Cheesy Cauliflower Gratin for Thanksgiving (GF)
Some of the flavors of Spain are highlighted in this delightful spin on a traditional Thanksgiving side dish. You can prepare and assemble this dish, refrigerate it, garnish it, and finish baking the next day, easing the stress on the big day.
Ingredients
Infused Cream and Sauce
- 3/4 cup (170g) heavy cream
- 1/2 cup (71g) Marcona almonds or whole, salted, roasted almonds
- 1 clove garlic, peeled and sliced
- 2 tbsp chopped fresh rosemary leaves, plus more for garnishing
- 3/4 cup (170g) half-and-half
- Large pinch of saffron threads or 1/2 tsp turmeric
- 1/4 tsp xanthan gum, optional (helps with the thickening)
- 3/4 cup (85g) shredded Manchego, Gruyere, or other mild nutty cheese
- 1 cup (113g) shredded Monterey Jack Cheese
- Kosher salt * and freshly ground pepper
Gratin
- 4 slices gluten-free thick-cut smoked bacon, diced (or leave out and use
- 1 tbsp of vegetable oil in place of the drippings)
- 1 (2 lb; 907g) head of cauliflower, trimmed and cut into 1 to 2-inch (2.5 to 5cm) florets
- 1 tbsp butter
- 1 medium onion, finely chopped
- 1/4 cup (60ml) oil-packed sun-dried tomatoes, drained thoroughly, patted dry with paper towels, and chopped
- 1 tbsp finely chopped roasted red bell peppers, drained
- 2 tbsp finely shredded Manchego or Monterey Jack cheese, or a blend
- 1/4 tsp smoked Spanish paprika, or to taste
- Kosher salt and pepper to taste, if needed
Garnishes
- Crumbled bacon, from above (if using)
- 1 tsp finely minced fresh rosemary leaves, plus sprigs if desired
- 3 to 4 tbsp Marcona almonds
Instructions
- Preheat the oven to 350°F.
- Infuse the Cream and Make the Sauce: In a medium saucepan, heat the cream, almonds, garlic and rosemary over medium heat until steaming, and then pour into a blender or food processor and puree. Be sure to leave the top of the blender slightly ajar and hold it with a towel so you don’t get burned. Do Not fill the blender more than half full – it needs room to expand!
- Return the puree to the saucepan and stir in the half-and-half and saffron. Heat until just below a boil. Remove from the heat. Add shredded cheeses and whisk until melted and smooth. Taste and adjust seasoning with salt and pepper. Keep warm over very low heat, stirring occasionally.
- Prepare the Cauliflower and Toppings: Cook the bacon in a skillet over medium heat until crisp. Using a slotted spoon or tongs, transfer cooked bacon to paper towel-lined plate to drain. When cool, crumble into bite-size pieces. Discard all but 1 tbsp of the rendered fat. Set the pan aside. Alternately, you can skip the bacon and use 1 tbsp of vegetable oil in place of the drippings.
- While the bacon is cooking, steam the cauliflower. Add about 1 inch (2.5cm) of water to a saucepan fitted with a vegetable steamer basket. Add the cauliflower and cover tightly. Steam florets about 4 minutes, or until they start to soften but are still slightly crunchy. Remove from the heat, remove the lid, and set aside.
- Melt the butter in the skillet with the reserved bacon fat. Add the onions and cook over moderately high heat, stirring until golden, about 3 to 5 minutes. Add the tomatoes, peppers, and prepared partially cooked cauliflower and cook, stirring until cauliflower is lightly golden, about 2 minutes. Taste and adjust seasonings with salt and pepper.
- Assemble the Gratin: Preheat the oven to 350°F (180°C). Transfer the cooked cauliflower, tomatoes, peppers and onions to a 7x11-inch (18 x 28cm) baking dish and pour the cheese sauce over the top. Sprinkle with the grated cheese and paprika. The gratin casserole can be made to this point and refrigerated, covered, overnight. Return to room temperature before baking. If the dish is really full, you may want to set it on a baking sheet to catch any sauce that may bubble over.
- Bake in the center of the hot oven for 20 to 30 minutes, or until bubbling and browned on top and the cauliflower is fork tender. Remove from the oven and sprinkle the top with the crumbled bacon, minced fresh rosemary, and Marcona almonds. Let stand for 10 minutes before scooping out servings.
Recipe found at www.theheritagecook.com
Notes
* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another kosher brand, or table salt, you will not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 388Total Fat: 31gSaturated Fat: 15gUnsaturated Fat: 16gCholesterol: 75mgSodium: 599mgCarbohydrates: 11gFiber: 5gSugar: 4gProtein: 18g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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Create a New Tradition Today!
Welcome to the rest of our virtual potluck!
Cocktail:
Haute Apple Pie: Apple Jack
Sides:
Feed Me Phoebe: Cornbread and Wild Rice Stuffing With Hazelnuts and Cranberries
Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing
Sweet Life: Apple Chorizo Cornbread Stuffing
And Love It, Too: Paleo Green Bean Casserole
Jeanette’s Healthy Living: Sweet Spiced Winter Squash Casserole
Red or Green?: Corn, Peppers and Onion Saute
Simple Bites: Honey Pomegranate Glazed Brussels Sprouts
What’s Gaby Cooking: Sweet Potato Gratin
The Heritage Cook: Cheesy Cauliflower Gratin (you are here)
Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko
Desserts:
I Am Baker: Pumpkin Bars in a Jar
Add a Pinch: Caramel Pie
Chez Us: Pumpkin Cheesecake With Chocolate Swirls
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Christmas quail
Pushing chair from under me. Standing up. Hands clapping, clapping, clapping. I just finished preparing my Thanksgiving dinner and I am thrilled and jumping for joy to report that the cheesy cauliflower gratin dish I made using your wonderful recipe was successful. I just can’t believe that I did it. (Normally I never seem to get it right on the first try.) So thank you, thank you. It’s no doubt due to your terrific and easy-to-follow instructions.
Thank you for that and a Thanksgiving toast of gratitude to you and your family:
May you be granted your every Thanksgiving wish
May you be blessed with the magic of generosity and bliss
May your joys of today be surpassed by your joys of tomorrow.
May the cards of life, hold no cards of sorrow.
May you be graced with an unending river of good cheer
May you help spread the Thanksgiving spirit far and near.
Clarice
Peter @Feed Your Soul
These look totally awesome. can’t wait to try this recipe. Please join our pinterest board designed to help fellow food bloggers at http://pinterest.com/feedyoursoul2/blogger-recipes/
Denise
What time is dinner? Y’all are killing me with the gratins – one of my favorite dishes!!! Happy Thanksgiving.
Aggie
Oh my gosh, this looks heavenly!!!
Jeanette
Oh my Jane – what a treat this would be for Thanksgiving. Can I come over to your house? 😉
Jane Bonacci, The Heritage Cook
Jeanette, I would be honored to have you at my table anytime! But I would certainly ask if we could both cook together. I want to learn from you!!