Cauliflower Gratin

Cauliflower Gratin
  • 10

    min prep time
  • 45

    min cook time
  • 4



  • 1 head cauliflower, cut into small florets
  • 400ml of Stefano Rosée sauce
  • ¼ cup grated parmesan cheese
  • 1 cup grated gruyere cheese
  • 2 tbsps breadcrumbs
  • 2 tbsps butter


  1. Over medium high heat, bring a pot of salted water to a boil and blanch the cauliflower florets for 5 minutes or until al dente. Drain completely and set aside.
  2. Pour ⅓ of the sauce in an oven-proof baking dish. Top with cauliflower and pour the rest of the sauce over it.
  3. Add the grated Parmesan cheese over florets.
  4. Combine Gruyere with breadcrumbs and sprinkle over top.
  5. Melt butter and drizzle over the casserole.
  6. Bake at 400 degrees F for 25-30 minutes or until the top has browned.