Roasted Cauliflower and Millet Gratin with Havarti Cheese
A hearty vegetarian gratin that combines nutty roasted cauliflower with tender cooked millet in a rich havarti cheese sauce. The cauliflower develops caramelized edges from roasting before being folded into the creamy base, while a final sprinkle of parmesan creates a golden, bubbling top. This comforting side dish pairs beautifully with roasted meats or can serve as a satisfying main course for vegetarians. The millet adds substance and a pleasant, slightly chewy texture that complements the tender cauliflower perfectly.
Ingredients
- 1 medium head cauliflower, chopped into bite-sized pieces
- 1 medium shallot, minced
- 2 teaspoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons white whole wheat flour or unbleached all purpose flour
- 1 ½ cup whole milk
- 1 ½ cup havarti, shreddedgruyere1:1vegetarian
stronger nutty flavor
- ¼ teaspoon salt
- 1 cup millet, cookedquinoa1:1gluten-free
adds nutty flavor with different texture
- ½ cup parmesan, shredded
Instructions
- 1
Heat oven to 400°F
- 2
Chop cauliflower into bite-sized pieces and mince shallot
- 3
Place in roasting pan, drizzle with olive oil and toss to coat
- 4
Roast for 25 minutes until cauliflower starts to brown
- 5
Melt butter in saucepan over medium-low heat
- 6
Stir in flour and cook for a minute until well mixed
- 7
Whisk in milk and cook until sauce thickens enough to coat back of wooden spoon
- 8
Remove from heat and stir in havarti and salt
- 9
Add cooked millet to roasted cauliflower
- 10
Pour sauce over mixture and stir to combine
- 11
Sprinkle with parmesan
- 12
Bake for 25 minutes until cheese bubbles and top browns lightly
Tips
Make sure cauliflower pieces are evenly sized for consistent roasting and browning.
Cook the flour and butter mixture for a full minute to eliminate any raw flour taste in the sauce.
Let the cheese sauce cool slightly before adding to prevent the millet from becoming mushy.
Good to Know
Refrigerate covered for up to 3 days. Reheat in 350°F oven until warmed through.
Can assemble up to 1 day ahead and refrigerate before final baking. Add 10 extra minutes to baking time if cold.
Serve hot as a side dish with roasted meats or as a vegetarian main course with a green salad.
Common Mistakes
Don't skip roasting the cauliflower to avoid a watery gratin
Cook the flour mixture long enough to avoid raw flour taste
Let cheese sauce cool slightly before mixing to prevent millet from breaking down
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use other grains instead of millet?
Yes, quinoa, farro, or even rice work well. Use the same amount of cooked grain and adjust liquid if needed.
What if I don't have havarti cheese?
Gruyere, fontina, or even sharp cheddar make good substitutes. Choose a cheese that melts well for the creamiest results.
How long will leftovers keep?
Properly stored in the refrigerator, this gratin will keep for up to 3 days. Reheat in a low oven until warmed through.