Cauliflower and Carrots

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Cauliflower and Carrot Gratin with Cheddar Cheese

It is Thanksgiving time and we are going through all our “Fall Food” recipes. I believe this one comes to me from Georgia Gall. It has a wonderful taste and some of the preparation can be done ahead of time. It is a great dish if you are asked to bring a vegetable for the meal.

  • 1 Cauliflower
  • 3 large Carrots


  • ¼ Cup Butter
  • 3 Tbsp All Purpose Flour
  • 11/4 Cup Milk
  • ½ Tsp Salt
  • Pinch Freshly Ground Pepper
  • Pinch Nutmeg
  • ½ Cup Shredded Old Cheddar Cheese

Gratin Topping

  • ½ Cup Shredded Old Cheddar Cheese
  • ½ Cup Whole Wheat Bread Crumbs
  • ¼ Cup Butter melted

Divide cauliflower into florets. Cut carrots diagonally into ¼ slices. In saucepan of boiling salted water cook cauliflower until tender crisp 8 to 10 minutes. Remove with slotted spoon and drain in colander. Cook carrots in same water until tender crisp about 8 minutes. Remove with slotted spoon and add to cauliflower measure and reserve ½ cup of cooking liquid.

Sauce: In heavy saucepan melt butter. Stir in flour and cook stirring constantly for 3 to 4 minutes without browning. Whisk in reserved cooking liquid and milk. Cook stirring almost constantly with a wooden spoon until sauce is thickened and smooth. Stir in salt, pepper, and nutmeg. Blend in cheese. Taste and adjust seasoning if necessary.

Place cauliflower and carrots in greased 8 cup (2L) gratin dish. Keeping all vegetables at about the same level. Spoon sauce over vegetables. Recipe can be prepared ahead to this point and refrigerated. Bring to room temperature before baking.

Gratin Topping: Combine cheese, breadcrumbs and butter. Sprinkle over casserole.

Bake in 375 degree oven for 15 minutes if ingredients are warm or 20 to 25 minutes if at room temperature. Broil for 2 to 3 minutes to crisp and brown topping. Serve immediately. Makes 6 to 8 side dish servings or 4 main course servings.

*Other vegetables that can be used:
Brussels Sprouts, Broccoli, Parsnips, Celery, Onions, Potatoes, Rutabaga

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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