Cheese and cauliflower gratin is a tasty substitute for mashed potatoes. It is garlicky, buttery, cheesy, and the crispy breadcrumb topping adds a yummy crunchy texture.
Fill a large stockpot about 1/4 the way with water. Bring the water to a boil over high heat
Place the cauliflower florets in a large steam basket over the pot. Cover. Reduce the heat to medium. Steam the cauliflower until very tender, about 20 minutes.
Preheat the oven to 350 degrees.
Transfer the cauliflower to a large bowl. Mash with a potato masher, ricer or process through a foodmill.
Stir in the cheeses, butter, garlic powder, salt and pepper to taste. Pour the cauliflower into a greased 8 x 8 x 2-inch greased casserole dish.
Combine the breadcrumbs and melted butter. Season with salt and pepper to taste. Spread the breadcrumbs over the top of mashed cauliflower.
Bake uncovered for 40-50 minutes until the cheeses are melted and the topping is golden brown.
Notes
Storage. I don't recommend storing the gratin in a cast iron skillet. It could cause the skillet to rust. Instead, transfer the leftover gratin to a storage container with a lid within two hours. Consume within one week.Freezing. This gratin freezes extremely well, baked or unbaked. Cover the top of the gratin with aluminum foil. Consume within three months.Reheating. Allow the gratin to thaw overnight in the refrigerator. If unbaked, follow instruction #7 in the recipe. If baked, preheat the oven to 350 degrees and bake for 15-20 minutes until the gratin is heated through.