Hasselback Roasted Gruyere Cauliflower

Hasselback Roasted Cauliflower

I cannot express to you how boring cauliflower can be. My god. It’s so basic. But then again, isn’t that a great base for just about anything? The former art student in me sees it as a blank canvas that you can build upon and make your own in so many different ways. That’s just what I did here!


Let’s take this basic Cauliflower biatch to the next level!

You see, I was talking with my aunt, who is clearly the hostess with the mostess, about how to make an interesting cauliflower dish for Thanksgiving. I suggested this. The concept developed while we were on the phone. When we weren’t sure that it would work, mostly structurally, I thought, “challenge accepted!” And, here we go!

Hasselback Roasted Gruyere Cauliflower


To give my final dish a little more visual interest, once all of the gruyere had melted and wasn’t terribly visible, I shoved a little extra into some of the bigger openings. This gives a great visual texture that makes the overall dish prettier. I mean, who doesn’t want to eat something that looks awesome?!


Hasselback Roasted Cauliflower




PREP TIME: 5 Minutes

BAKE TIME: 20 Minutes

COOK TIME: 30 Minutes

COOL TIME: 30 Minutes

TOTAL TIME: 1 Hour and 25 Minutes


10 Servings


Cauliflower (2 heads, cut into halves)

Curry Powder

Cinnamon Powder



Extra Virgin Olive Oil (1/4 cup)


Gruyere Aged 6 Years (1/2 lb, grated)

Golden Raisins (1/4 cup)

Fresh Thyme (leaves from 5 sprigs)


Chefs Knife

Cutting Board

Cast Iron Skillet

Tin Foil

Steak Knife


Silicon Brush

1. TO PREP AND SOFTEN YOUR CAULIFLOWER. wash and then place your cauliflower halves into your cast iron skillet. I didn’t have enough space for the fourth half to fit so I cut it in half and puzzled it in to fill the holes.

Evenly season your cauliflower with your curry powder, cinnamon, salt and pepper.

Add 1.5 inches of water to the base of your cast iron skillet.

Tent your cast iron skillet with tin foil.

Over medium heat, steam your cauliflower till softened enough to stick a knife smoothly into it—about 30 minutes.

Drain excess water.

Let cool to room temperature—about 30 minutes.

2. TO STUFF YOUR CAULIFLOWER. preheat your oven to 450º.

Use your steak knife to cut clean even lines into each quarter of cauliflower.

In each slit, stick in a pinch of your grated gruyere.

Press your golden raisins in a line in your gruyere.

Use your silicon brush to coat your cauliflower with olive oil. This will help with browning it in the oven.

Liberally drizzle honey over your cauliflower.

Bake for 20 minutes.

Sprinkle thyme and additional salt and pepper over your dish.

Serve hot.