Baked Cauliflower Gratin with Sopressata

Prep Time: 15 minutes
Cook Time: 35 minutes
Serving Size: 4
Baked Cauliflower Gratin with Sopressata

This healthier alternative to a classic potato gratin is sure to satisfy friends and family.


  • 6 cups (1.5 L) cauliflower florets (about 1 head)
  • 3 tbsp (45 mL) butter
  • 3 tbsp (45 mL) all-purpose flour
  • 2 cups (500 mL) milk
  • 1/2 tsp (2 mL) pepper
  • Pinch nutmeg
  • 1 cup (250 mL) shredded aged white Cheddar cheese
  • 1 pkg (125 g) Mastro® Sopressata, finely chopped
  • 1/3 cup (75 mL) grated Parmesan Cheese
  • 3 tbsp (45 mL) fresh bread crumbs


  1. Preheat oven to 375°F (190°C). Grease 8-inch (20 cm) square baking dish.
  2. In large pot of salted boiling water, cook cauliflower for 4 to 5 minutes or until tender-crisp; drain.
  3. Meanwhile, melt butter in saucepan set over medium heat; add flour and stir vigorously. Slowly pour in milk, whisking continuously, until mixture comes to boil; cook for 1 to 2 minutes or until smooth and thickened. Add pepper and nutmeg. Remove from heat; stir in Cheddar cheese, sopressata and cauliflower.
  4. Scrape cauliflower mixture into prepared baking dish. Sprinkle with Parmesan cheese and breadcrumbs; bake for 25 to 30 minutes or until top is golden brown and edges are bubbling.
  5. Tip: Substitute broccoli for cauliflower if desired.

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