Cauliflower and Spelt Gratin
Cauliflower and Spelt Gratin
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Cauliflower and Spelt Gratin

30 MIN
45 MIN
6 to 8
If you're looking for a few good vegetarian recipes for your holiday menu, look no further than this cauliflower and spelt gratin that's hearty enough to be your main dish!






  1. In a large ovenproof skillet over medium-high heat, brown the onions and garlic in the oil. Add the spelt and cook for 1 minute, stirring often. Season with salt and pepper. Deglaze with the wine and let reduce until almost dry. Add the broth and bay leaf and bring to a boil. Cover and cook for 15 minutes or until three-quarters of the liquid has been absorbed and the spelt is cooked but still firm to the bite. Adjust the seasoning. Remove from the heat and set aside.

Cauliflower Gratin

  1. With the rack in the middle position, preheat the oven to 400°F (200°C).
  2. Meanwhile, in a pot of salted boiling water, cook the cauliflower for 5 minutes or until al dente. Drain and set aside.
  3. In the same pot over medium heat, melt the butter. Add the flour and cook for 1 minute, stirring with a whisk. Add the milk and bring to a boil while stirring. Simmer gently for 5 minutes. Remove from the heat and whisk in ½ cup (35 g) of the Parmesan, the nutmeg and cayenne. Season with salt. Set aside.
  4. In a small bowl, combine the breadcrumbs and remaining Parmesan.
  5. Arrange the cauliflower over the spelt. Pour the béchamel sauce over the cauliflower and sprinkle with the Gruyère and the breadcrumb mixture. Cover and refrigerate at this point, if desired.
  6. Transfer to the oven and bake for 15 minutes or until the cheese is golden (bake for 25 minutes if the gratin was refrigerated). Let cool for 15 minutes before serving with the Kale and Celery Waldorf Salad (see recipe).


Spelt is available in many groceries stores, specialty shops and health food stores. It can be replaced with pearl barley in this recipe.

Good with...


  1. this was a hit with the kids! I made it with pearl barely and it was great.

  2. This was delicious. Would have given five stars if the liquid amounts were more accurate. Six cups of liquid is far too much. It took 45 minutes in the oven for all the liquid to absorb and by that point the cauliflower was quite mushy. I would cut each of the liquid ingredients back to 2 cups each. Also, I used barley instead of spelt, as that is what I had on hand. Served this to my son’s vegetarian girlfriend for Christmas dinner and she enjoyed it.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.