Creamy Cauliflower Gratin with Roasted Chestnuts

This recipe comes from Chef Hastings of Hot & Hot Fish Club and is a personal favorite from their winter menu.

Prep:20 minutes
Cook:40 minutes
Yield:Serves 8

You may know that our co-founder, Will, worked in the front of house under Chef Chris Hastings back in 2013. 

Though he was not in the kitchen preparing food, he was savoring tastes during staff meals and serving happy diner's alike. One of the most loved winter dishes was the Creamy Cauliflower Gratin with Roasted Chestnuts. 

It's truly a dish that will “stick to you” and keep you warm during those cold Alabama nights. It brings a real sense of hominess along with it, too. 

Chef Hasting's shared this recipe with several years ago, and we thought you deserved to try it in your own kitchen (after testing it out at Hot & Hot, of course!). 

2, 1-pound cauliflower heads (sliced into bite size pieces)
12 fresh chestnuts, roasted, peeled and diced
4 cups heavy cream
3/4 cup freshly grated Parmesan
2-3 sprigs fresh thyme (chopped)
1 teaspoon truffle oil (optional)
1.5 cups herb breadcrumbs (store bought, or homemade recipe below)
Preheat the oven to 400 degrees.
Combine the cauliflower, chestnuts, and heavy cream in a medium stockpot or Dutch oven. Bring to a boil, reduce the heat to medium-low, and simmer for 10 to 12 minutes or until the cauliflower is tender. Using a slotted spoon, remove the cauliflower and chestnuts from the cream and set aside to cool.
Add the Parmesan and thyme to the cream and return to a boil; reduce the heat to medium-low, and simmer until cream mixture is reduced by half and slightly thickened, about 20 minutes.
Return the cauliflower to the cream mixture and season with the salt and pepper. Drizzle the truffle oil into the cauliflower and cream mixture, if using, and stir to combine. Spoon the cauliflower mixture evenly into dish and top with herb bread crumbs.
Place in the oven and bake at 400 degrees. for 4 to 5 minutes or until the topping is golden and the sides are bubbling. Serve warm.


IF you so choose, you could make your own herb-breadcrumbs. This is obviously more time-intensive, but if you have the time we highly suggest making them!


Homemade Herb-Breadcrumbs:


  • 1  baguette, torn into 2-inch pieces
  • 2-3 sprigs fresh thyme (chopped)
  • 1/4 cup chopped fresh parsley leaves
  • 3 tablespoons chopped fresh chives
  • Zest of ½ lemon 
  • 2 cloves garlic (finely chopped)
  • 1 stick unsalted butter (melted)
  • s&p



  1. Place the bread in the bowl of a food processor and pulse until a uniform crumb consistency is achieved.
  2. Transfer the crumbs to a large mixing bowl. Add the next seven ingredients (thyme through pepper) and mix well.
  3. Drizzle the melted butter over the crumbs and toss to evenly coat.

*these herb-breadcrumbs make more than needed and can be stored in the fridge for up to 1 week.