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Cauliflower mascarpone gratin


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Rate this recipe 4.3/5 (46 Votes)


  • 1 head cauliflower, separated into florets
  • 1 tablespoon softened butter
  • 1 8-ounce container Wisconsin Mascarpone cheese
  • 1 1/2 cups heavy cream
  • 1/2 cup Wisconsin grated Parmesan cheese
  • 1/4 cup chopped fresh sage
  • 1 garlic clove, finely chopped
  • 1/2 teaspoon salt
  • Freshly grated black pepper


Adapted from


Step 1

Blanch the cauliflower in a pot of boiling salted water 5 minutes; drain.
Heat oven to 375 degrees. Coat a 7 x 11 gratin dish with butter; arrange cauliflower in dish.
Stir together Mascarpone, cream, ¼ cup Parmesan,sage, garlic, salt and black pepper to taste until smooth; pour over cauliflower. Sprinkle top with remaining Parmesan.
Bake 30 minutes, or until top is browned and sauce is bubbling. Rest 15 minutes, loosely covered, before serving.

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