Cauliflower, Cranberry and Smoked Gouda Gratin

by Lauren

In the spirit of the Thanksgiving holiday (it’s almost time, people!) here is a festive cheesy gratin that will make you swoon.

While you are filling up on gravy-smothered turkey and mashed taters, we want you to remember to eat your veggies.

Covered in a smokey gouda béchamel sauce, laced with cranberry sauce, this will become a new fan favorite. The fresh herbs add the perfect savory balance to this side.

Oh, and about those tortilla chips. Normally, breadcrumbs would be the topping of choice, but crushed tortilla chips add a nice salty and crunchy bite, so you will want to pass on what’s normal. Just trust us.

What inspired this recipe? I’m glad you asked. We are participating in the very first Clash of the Cooks, hosted by Whole Foods Market in Encinitas. At the start of each week, we will be given a basket of ingredients, with which we must create a prize-winning dish! Winners will be chosen to participate in a LIVE cook-off on Dec. 8 at Whole Foods, Encinitas.

The four ingredients for the first challenge are: cranberry sauce, chicken broth, smoked Gouda, Tortilla Chips (in the shape of whale’s tails!). Nailed it.

After all of the time spent watching Chopped and Iron Chef America, I think we are ready for a little competition! How can you help? Like us, tweet us, pin us, and comment on our post (below)!


Cauliflower, Cranberry, and Smoked Gouda Gratin

Print Recipe!

Serves 10-12


3 tablespoons butter

4 tablespoons flour

2 1/4 cups whole milk

pinch of grated nutmeg

Salt and freshly cracked black pepper

1 1/2 cups grated smoked Gouda cheese

2 tablespoons grated Parmesan cheese

2 head cauliflower, cut into small florets, blanched in chicken broth until tender, drained well (see directions)

1/2 cup cranberry sauce (preferably fresh, not canned)

1/4 cup dried cranberries

2 teaspoons oregano, divided

2 teaspoons thyme, divided

3 garlic cloves, finely chopped

2 tablespoons chopped fresh parsley, divided

1 cup tortilla chips, crushed

1/2 cup grated smoked Gouda, for topping

2 tablespoons grated Parmesan cheese

Salt and pepper, to taste



Preheat oven to 400 degrees.

Blanch cauliflower florets in about 4-5 cups chicken broth. (This will give them good flavor, but you can also blanch in boiling salted water). Be sure to drain well in a colander, and then turn out on a clean towel or paper towels to soak up remaining liquid. If you skip this step, the bottom of your gratin may be runny.

In a medium saucepan, melt butter on medium heat. Add the flour and stir with a wooden spoon to combine. Remove pan from heat and in a steady stream whisk in cold milk. Stir well until smooth. Return to medium heat and stir until thick and béchamel begins to boil. Season the béchamel with nutmeg and salt and pepper. Remove from heat. Stir in 1 1/2 cups grated smoked Gouda and 2 tbsp. grated Parmesan cheese. Stir in cranberry sauce.

Put cauliflower in large bowl and toss with dried cranberries, garlic and half the amount of parsley, oregano and thyme (reserving the remaining chopped herbs for garnish). Season the mixture with salt and pepper. Toss until well combined. Pour in the smoked Gouda béchamel sauce over vegetables and toss gently. Transfer to the 9×13 inch baking dish.

Cover with foil. Bake until hot and bubbling, about 15 minutes. Remove foil and sprinkle with grated gouda, tortilla chips and the Parmesan cheese. Turn broiler on and place under broiler until top is golden brown and bubbly, about 2 minutes. Garnish with remaining herbs and serve with a side of additional cranberry sauce.


From the Little Yellow Kitchen,


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5 Responses to “Cauliflower, Cranberry and Smoked Gouda Gratin”

  1. looks delicious! photos are beautiful!

  2. I would love to have this as a side for Thanksgiving dinner! Sounds wonderful!

  3. Looks amazing! Can’t wait to try it, in fact, I’m thinking for Thanksgiving.

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