Enjoy these wonderful recipes created specifically
for the Le Creuset Saucier and Au Gratin.

A Simple and Simply
Wonderful, Tomato Sauce
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Casseroled Eggs for Brunch,
Lunch - or Supper
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The Classic Potato Gratin
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A Classic Cheese Sauce for Vegetables
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Oven-Roasted Cauliflower



Oven-Roasted Cauliflower
14.25” Oval Au Gratin

Even folks who claim not to like cauliflower love it roasted. And it is such a simple process, especially when you use the Le Creuset Au Gratin. The trick is to get the flowerets nicely tinged with brown on the edges, without burning. Ovens do vary, so check frequently after 35 minutes of cooking. If the cauliflower is tender-crisp but not browned enough for you, you can switch to broil for a minute or two – the Le Creuset Au Gratin is that versatile.

2 (2 1/2 pounds each) heads of cauliflower
3 tablespoons of extra-virgin olive oil (or canola)
1/4 – 1/2 teaspoon sea or kosher salt

Have the rack in your oven at mid-level. Preheat the oven to 400F.

Trim off the bottom of the cauliflower and cut into 1 1/2-inch-wide florets. Toss the cauliflower with the oil and salt then spread in a layer in the Le Creuset Au Gratin.

Roast, stirring and turning the cauliflower over occasionally, until the vegetable is tender and golden brown, about 45 to 50 minutes. Serve hot from the oven, warm, or at room temperature as part of an antipasto. This is great “as is,” or pass a cheese or tomato sauce for diners to spoon on top.

This serves about 6 as a vegetable course. It could also be the centerpiece of a vegetarian meal. And the cauliflower pieces make a great snack for folks who are watching their carbohydrate intake.