Fustini's Oils and Vinegars
Cauliflower Gratin

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Cauliflower Gratin


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Cauliflower Gratin


  • 1 large head cauliflower, cut into florets
  • 2 tablespoons Fustini's Herbs de Provence olive oil
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 4 tablespoons butter, cubed
  • 3 tablespoons all-purpose flour
  • 2 cups 2% milk
  • 1 cup shredded Swiss cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon Black Sheep Worcestershire sauce
  • 1/8 teaspoon cayenne pepper
  • Chopped fresh thyme, optional


Substitute your favorite herb-infused olive oil. Adapted from tasteofhome.com


Step 1. 

Preheat oven to 375°. Place cauliflower on a rimmed baking sheet. Drizzle with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to coat. Bake 8 minutes. Stir; bake until crisp-tender and lightly browned, 7-8 minutes longer.

Step 2. 

In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a simmer, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in cheeses, onion powder, ground mustard, Worcestershire sauce, cayenne pepper and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper until smooth.

Step 3. 

Pour 3/4 cup cheese sauce into a greased 2-qt. baking dish. Top with cauliflower and remaining cheese sauce. Bake, uncovered, until bubbly and lightly browned, 30-35 minutes. If desired, top with chopped fresh thyme.

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