Cauliflower Gratin is the banting rendition of a potato bake, or maybe a mac and cheese.

It is creamy and cheesy enough that everyone, not just those who bant, will ask for seconds. Its a real crowd pleaser!

It is also versatile enough that it can be used as a meal on its own, or side dish for a roast or a braai, which is why we consider it a perfect side for our Christmas menu.  

Time: 40 Min

Yield: 6 – 8 Portions

Difficulty: Easy

This is the gratin base. We love frying up some bacon and mushrooms, or onions and green pepper, with lots of garlic and adding it in just before it goes in the oven. Biltong or chicken would also be delicious!


1 Cauliflower head, washed and broken into florets

2 Tbsp butter

¼ to ½ C cream/full cream milk (enough to fill just a little more than the bottom of the pot)

Cheddar cheese

Himalayan Salt and ground Black Pepper to taste


Wash and break up your cauliflower head.

Bring the butter, cream and cauliflower florets to a boil in a large pot. Then let it simmer with the lid on until the cream has pulled into the cauliflower.

If you are adding some bacon and mushrooms, chicken, green pepper, etc. Now is the time to fry it all up and set aside.

Stir it gently to break up the florets a bit, and then transfer to a greased oven dish.

Add as much cheese as you want and bake for 30 minutes at 180 degrees.

Once the cheese is melted and golden, take it out and serve while it’s still hot and the cheese is nice and stretchy.

Isn’t banting great?

From our kitchen to yours, Bon appétit

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