Cauliflower Au Gratin

Cauliflower Au Gratin



  • 1 head cauliflower
  • 2 T extra virgin olive oil
  • 1 can cream of celery soup
  • milk
  • 1 cup Parmesan
  • 2 cups Panko breadcrumbs
  • 2 T butter, melted


  1. Preheat your oven to 400 degrees.
  2. Wash the cauliflower and cut into bite-size pieces.
  3. Place them on a baking sheet and drizzle with the olive oil and salt & pepper, to taste.
  4. Roast the cauliflower for 20 minutes, until tender and beginning to brown.
  5. In a bowl, combine the soup with one can of milk.
  6. Once it’s done, remove the cauliflower from the oven and place at the bottom of a 9×9 baking dish.
  7. Lower the oven to 350 degrees.
  8. Pour the soup mixture over the cauliflower and top with the Parmesan.
  9. Combine the Panko and olive oil and sprinkle over the top of the casserole.
  10. Bake at 350 for 30 minutes until warm and bubbly.
  11. If the bread crumbs are not toasted to your liking, place them under the broiler for 3-5 minutes.
  12. Let the dish sit for 5 to 10 minutes to cool and allow the mixture to set up, or it will be soupy.

Cauliflower Au Gratin served with venison steaks smothered in an onion blue cheese sauce



  1. Joe Vogel says:

    I love cauliflower. Momma used to make it similar to this.

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