Cauliflower Au Gratin With Walnuts

People often overlook cauliflower because of the more popular broccoli, which is easy to grow and has a higher nutritional value than it's pale cousin. However, the nutty flavor and smooth texture of cauliflower make it one of my favorite vegetables.

If you want to try something different in your garden, consider growing a purple, orange or lime green variety of cauliflower. Another fun type is Romanesco. The diamond shaped florets form lime green spirals, adding high style to the vegetable garden.

For this recipe I used standard white cauliflower. It is a wonderful modern day version of a cauliflower and cheese casserole.



Break the cauliflower into florets.

Cook the cauliflower florets first in a large saucepan of salted, boiling water for about 6 minutes.

Next, drain the cooked florets and place them in a baking dish that is suitable for a broiler. Set this aside and begin preparing the cheese sauce.

First heat the butter in a heavy saucepan. Add the onion and saute until the onion is soft but clear. Stir in the flour, and then remove the saucepan from the heat. Now add the milk gradually, stirring continuously, until it is absorbed by the flour. Add the cheese, celery salt and cayenne pepper.

Return the cheese sauce to the stove and simmer until thickened. Be sure to stir the sauce while it heats, because it will burn easily. Turn on your broiler.

Spoon the cheese sauce over the cauliflower and top with chopped walnuts. Broil until golden. Garnish with the parsley.


Recipe provided by Betsy Lyman.

Time to prepare: 30 minutes.

Serves 4.


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