Belle Riviere Cauliflower Gratin

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Adding cheese sauce to cauliflower or broccoli is a sure-fire way to get the kids to eat it!  A wonderful dish to serve alongside a roast.  You can steam the cauliflower, if you prefer steaming to boiling.

Tags: Intermediate, 30 mins, Side Dishes, Vegetables, Holiday Insider's Report® 2010, Holiday Insider’s Report 2011, Easter
Serves: 8
Skill level: Intermediate
Prep time: 30  minutes
Cooking time: 30  minutes
Total: 60  minutes

Additional Information


2 cups (500 mL) 2% milk
3 tbsp (45 mL) butter
1/3 cup (75 mL) all purpose flour
½ tsp (2 mL) fine sea salt
1/8 tsp (0.5 mL) freshly ground black pepper
1 pkg (175 g) cold PC La Belle Rivière Washed Rind Soft Ripened Cheese , roughly chopped
3 tbsp (45 mL) chopped fresh parsley
6 cups (1.5 L) large cauliflower florets
1 cup (250 mL) freshly grated Parmigiano Reggiano


  1. In small saucepan, heat milk over medium heat. In another saucepan, melt butter over medium heat; stir in flour. Whisk in hot milk in slow steady stream. Reduce heat to low; cook, whisking, until smooth. Stir in salt and pepper. Cook for 5 minutes, stirring occasionally. Whisk in Belle Riviere cheese until it melts and sauce is smooth. Whisk in parsley. Set aside.
  2. Preheat oven to 425°F (220°C). In large saucepan of boiling salted water, cook cauliflower for 3 minutes. Drain well.
  3. Arrange cauliflower florets in single layer in shallow 8 cup (2 L) casserole dish. Pour cheese sauce over evenly, trying to cover all florets. Sprinkled with parmesan.
  4. Bake in centre of oven for 15 minutes. Let stand 2 minutes before serving.

Nutritional Information

Per serving:
200 calories
fat 13 g
sodium 670 mg
carbohydrate 12 g
fibre 3 g
protein 10 g