Description
This Creamy Cauliflower Gratin transforms humble cauliflower into an indulgent, golden masterpiece. Tender florets are baked in a rich cheese sauce, topped with breadcrumbs, and finished until bubbly and crisp — a comforting dish that pairs beautifully with roasted meats or stands alone as a satisfying vegetarian main.
Ingredients
Scale
- 1 large head of cauliflower (or 2 small), cut into uniform florets (about 1.3–1.5 kg total)
- Kosher salt for blanching water (if using)
- 4 Tbsp (56 g) unsalted butter
- 4 Tbsp (30–32 g) all-purpose flour (or GF alternative)
- 3 cups (700–720 ml) milk, warmed
- 1–2 tsp Dijon mustard
- Freshly grated nutmeg, a few passes on a Microplane
- White pepper and additional salt, to taste
- 2½–3 cups hand-grated cheese, divided (try 1½ cups Gruyère or Swiss + ¾ cup sharp white cheddar + ¼–½ cup Parm)
- 1–1½ cups panko (or fresh breadcrumbs)
- 2–3 Tbsp melted butter for crumbs
- Optional: 2–3 Tbsp grated Parm for the topping, chopped thyme or parsley for garnish
Instructions
- Heat oven to 400°F / 200–205°C and butter a 3–4-quart gratin or 9×13-inch dish.
- Par-cook cauliflower. Blanch in salted water 4–5 minutes until just tender, or steam gently. Drain well, spread on towels, and pat very dry.
- Make béchamel. Melt 4 Tbsp butter in a heavy saucepan over medium heat. Whisk in 4 Tbsp flour; cook 2–3 minutes, stirring. Slowly whisk in 3 cups of warm milk. Simmer, whisking, until thick enough to coat a spoon.
- Season and enrich. Off heat, whisk in Dijon, nutmeg, salt, and white pepper. Stir in ~1½ cups mixed cheeses until smooth.
- Assemble. Fold dry florets into the sauce; transfer to the dish. Scatter remaining cheese over top.
- Crumbs. Toss panko with melted butter (and Parm if using); sprinkle evenly.
- Bake 20–25 minutes until bubbling with golden patches. Rest 5–10 minutes; garnish with herbs and serve.
- Prep Time: PT15M
- Cook Time: PT35M
- Category: Casseroles
- Method: Baked
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 scoop (about ¾ cup)
- Calories: 270 kcal
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2g
- Protein: 10 g
- Cholesterol: 60 mg