Cauliflower Gratin

Cuisinart original

The crispy breadcrumb crust perfectly complements the soft, airy purée that’s even better than the best mashed potatoes you’ve ever had.


Makes about 3 cups


1½        pounds cauliflower, cut into small florets (about 8 cups)

4           ounces   mozzarella, well-chilled*

1           tablespoon  unsalted  butter

¾          cup heavy cream

1½        teaspoons kosher salt

½          teaspoon  freshly  ground black pepper

½          cup  seasoned  breadcrumbs

(page 18)

* it is best to put the mozzarella in the freezer for about 10 minutes, but no more than 15 minutes prior to shredding.

Nutritional information

Nutritional information per serving (1/2 cup):


Calories 288 (53% from fat) • carb. 25g • pro. 9g • fat 17g

  • sat. fat 11g • chol. 59mg • sod. 1035 mg • calc. 282mg
  • fiber 2g


Active Time: 35 minutes

Inactive Time: 40 minutes 

  1. Preheat oven to 350°F with rack in middle position. 
  2. In a pot of salted water, bring cauliflower florets to a boil and cook until tender, about 12 minutes. Drain.
  3. While cauliflower is cooking, insert the medium shredding disc into the work bowl of the food processor. Shred the mozzarella on High. Reserve.
  4. Remove shredding disc and replace with the chop- ping blade. While cauliflower is still hot, add to work bowl along with the butter, heavy cream, salt and pepper. Pulse until cauliflower florets are broken up, about 4 to 5 times, then process on High until very smooth, about 2 minutes. Transfer cauliflower purée to a 1¼-quart baking dish.
  5. Top with breadcrumbs and the shredded mozzarella.Bake until breadcrumbs are nicely browned and cheese is melted, about 40 minutes.
  6. Serve immediately.