Cauliflower Gratin
This recipe creates a classic cauliflower gratin, featuring tender cauliflower florets blanketed in a rich béchamel sauce made with Gruyère and Parmesan cheeses. Topped with buttery breadcrumbs, it's baked until golden and bubbling, offering a comforting and delicious side dish suitable for any meal.
Equipment
- 1 Large Pot For boiling cauliflower
- 1 Medium Saucepan For béchamel sauce
- 1 Whisk Essential for smooth béchamel
- 1 Wooden Spoon For stirring roux
- 1 Baking Dish 8x11x2-inch or similar
Ingredients
Main
- 1 3-pound head cauliflower, cut into large florets
- Kosher salt
- 4 tablespoons 1/2 stick 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 Gruyere divided
- 1/2 cup freshly grated Parmesan
- 1/4 cup fresh bread crumbs
Instructions
- Preheat the oven to 375 degrees F.
- Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
- Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
- Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
Notes
1. To avoid mushy cauliflower, cook it until just tender-crisp. It will finish cooking in the oven, ensuring it retains some bite and texture. 2. For a silky béchamel, pour hot milk into the roux gradually while whisking constantly. This technique prevents lumps and ensures a smooth, creamy sauce. 3. Always use freshly grated Gruyère and Parmesan for superior flavor and melt. Pre-shredded cheeses often contain starches that can affect texture. 4. Drizzle the melted butter evenly over the breadcrumb topping to achieve a uniform golden-brown crust.