Cream Roasted Cauliflower

Cream Roasted Cauliflower is the sinfully delicious low card side dish recipe you need to try! Heavy cream, ranch seasoning, cauliflower, and gruyere cheese are all you need!

Cream Roasted Cauliflower should maybe be called Cheesy Cauliflower Bake, but it’s cauliflower that is roasted in a bath of cream… So, cream roasted it is!

Years ago, my aunt taught me how to make Cream Roasted Pears. And, this is the most amazing dessert I’ve ever had, to this day!

I think about this dessert often, and why not try it with cauliflower?! Maybe it would turn out like a gratin or scalloped potatoes?

Wanting to keep it simple, with minimal ingredients, Cream Roasted Cauliflower was born.

And I ate the ENTIRE baking dish that evening. I ate some, then kept coming back in with my fork. It was incredible!

On its own, you could have it for dinner. You could also pair it with steak, or chicken, and serve it on Thanksgiving.

Start by gathering your ingredients:

Cauliflower — I’ve taken a whole cauliflower and cut it into flat pieces. But, however, you have your cauliflower is fine!

Heavy Cream — also called Whipping Cream, you’ll bath your cauliflower in this rich goodness.

Ranch Seasoning — My go-to seasoning blend! Shaken over the top, and it’s all you need to flavor the creamy broth and cauliflower!

Boursin Cheese — This creamy flavor-filled cheese is incredible in so many ways! I spooned dollops of the cheese onto the cauliflower bake before covering it in gruyere cheese, and it added such great flavor!

Gruyere Cheese — While not totally necessary, why not?! Gruyere cheese’s nutty, unctuous flavor creates a visually appealing topping and adds a depth of flavor you didn’t know was missing.

Now, gather your supplies:

Baking Dish – I love love love this Le Creuset Oval Gratin Dish! It’s small enough for this single girl to end up with a couple of leftover servings! But, big enough when I have a few others over.

Chefs Knife — to cut the cauliflower! Don’t be afraid of big knives… You need to be terrified of dull knives!

You’ll also need a cutting board.

How to Make Cream Roasted Cauliflower

First, you’ll cut up your cauliflower. I made long wide, pieces! When I set out to make this recipe I was thinking it would be a riff on au gratin potatoes or scalloped potatoes. So, I wanted longer, flat sections of the cauliflower to lay in the baking dish.

Butter your baking dish, then lay the pieces of cauliflower on the bottom. Fill the baking dish not too full, a couple of layers will do.

Pour one cup of heavy cream over the cauliflower.

Sprinkle 2 tablespoons of Hidden Valley Ranch powder over the top of the cream and cauliflower.

Then, pop this into a 375˚ oven for 25 minutes.

After 25 minutes remove and check with a fork to see if the cauliflower is tender. If it’s not, put it back in for 5-10 more minutes.

Remove from the oven and dollop several spoonfuls of the Boursin cheese, plus sprinkle 1/2 cup of grated Gruyere cheese over the top, and broil until golden brown and bubbly!

Main Dishes that Pair Well

• Blackened Salmon Bites with Garlic Honey Butter
• Buffalo Ranch Chicken Thighs
• Grilled Red Wine and Garlic Steak
• What to Serve with Chicken Pot Pie

Print