Cauliflower and Chicken Au Gratin

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Image of recipe: Cauliflower and Chicken Au Gratin

Category: main

Yield: 4 servings

Calories/serving: 450

Preparation time: 60 minutes

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  • 1 head cauliflower, cut into florets
  • 2 cups cooked chicken, shredded
  • 1 cup havarti cheese, grated
  • 1 cup mozzarella cheese, grated
  • 1/2 cup cream
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup bread crumbs, from wheat crackers


Preheat the oven to 375°F.

In a large pot of boiling salted water, cook the cauliflower florets for 5 minutes until just tender. Drain well and set aside.

In a saucepan over medium heat, melt the butter. Stir in the flour to create a roux, cooking for about 2 minutes until golden and bubbly.

Gradually whisk in the milk and cream, ensuring there are no lumps. Add ground nutmeg, paprika, salt, and black pepper. Continue to cook, stirring constantly, until the sauce thickens, about 5-7 minutes.

Remove the sauce from the heat and stir in half of the grated havarti and mozzarella cheese until smooth.

In a large mixing bowl, combine the cooked cauliflower, shredded chicken, and halved cherry tomatoes. Pour the cheese sauce over the cauliflower mixture and stir to combine.

Transfer the mixture to a greased baking dish. Sprinkle the remaining havarti and mozzarella cheese on top, followed by the bread crumbs made from crushed wheat crackers.

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.

Allow the dish to cool for a few minutes before serving. This step allows the gratin to set and makes it easier to serve.

Serve warm as a comforting main dish.


5.0 out of 5

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Like a creamy chicken pasta dish - with no pasta!

March 08, 2024

Creamy, favourful, the tomatoes add a lovely zing. The crumb topping could probably be dropped, but otherwise this recipe was excellent, and provides enough sauce that it could be also used with pasta. But it was just fine on its own.