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Cauliflower Gratin

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A rich and comforting cauliflower gratin with tender florets baked in a creamy Gruyère and Parmesan cheese sauce beneath a crisp golden topping.

Ingredients

  • 1 large head cauliflower, cut into small florets
  • Kosher salt
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups hot milk
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup freshly grated Gruyère, divided
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup fresh bread crumbs

Instructions

  1. Preheat the oven to 375°F.
  2. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain well.
  3. Melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour and stir constantly for 2 minutes.
  4. Pour the hot milk into the butter-flour mixture and stir until the sauce comes to a boil. Boil, whisking constantly, for 1 minute, until thickened.
  5. Remove the sauce from the heat and stir in 1 teaspoon salt, the pepper, nutmeg, 1/2 cup Gruyère, and the Parmesan.
  6. Pour about one-third of the sauce into the bottom of an 8-by-11-by-2-inch baking dish. Arrange the drained cauliflower on top and spread the remaining sauce evenly over the cauliflower.
  7. Combine the bread crumbs with the remaining 1/4 cup Gruyère and sprinkle over the cauliflower. Melt the remaining 2 tablespoons butter and drizzle over the gratin.
  8. Sprinkle with a little salt and pepper and bake for 25 to 30 minutes, until the top is browned and the gratin is bubbling. Serve hot or warm.

Notes

  • Drain the cauliflower thoroughly after boiling to prevent the gratin from becoming watery.
  • For the best flavor and melting texture, grate the Gruyère and Parmesan fresh.
  • The gratin can be served hot or warm as a comforting side dish.

Nutrition

Find it online: https://yumfamilyrecipes.com/cauliflower-gratin/