Imagine a dish that transforms humble cauliflower into a creamy, cheesy delight that’ll have everyone at the table asking for seconds. That’s exactly what you get with this Cheesy Cauliflower Gratin! It’s the perfect blend of tender cauliflower, velvety cheese sauce, and a crispy, golden topping that’ll make your taste buds dance. This recipe is a game-changer for weeknight dinners or holiday gatherings, and it’s so easy to make, you’ll wonder why you haven’t been cooking it all along!
Why You’ll Love This Recipe
- Comfort Food Heaven: This gratin is the epitome of comfort food, with its creamy cheese sauce and crispy topping.
- Veggie-Packed: A delicious way to get your family to eat more vegetables without any complaints.
- Versatile: Works great as a side dish or a vegetarian main course.
- Make-Ahead Friendly: Prepare it in advance and bake when you’re ready to serve.
Ingredients You’ll Need
- Cauliflower: The star of the show, providing a hearty base and soaking up all that cheesy goodness.
- Butter: For richness and to help create that perfect roux.
- Flour: Thickens the sauce, giving it that luxurious texture.
- Whole Milk: Creates the creamy base for our cheese sauce.
- Gruyere Cheese: Adds a nutty, complex flavor that’s irresistible when melted.
- Parmesan Cheese: Brings a sharp, salty kick to complement the gruyere.
- Nutmeg: A pinch adds warmth and depth to the sauce.
- Bread Crumbs: For that crispy, golden topping we all fight over.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Veggie Mix-Up: Add broccoli or Brussels sprouts for a mixed vegetable gratin.
- Cheese Swap: Try using sharp cheddar or fontina for a different flavor profile.
- Herb It Up: Mix in some fresh thyme or rosemary for an aromatic twist.
- Spice Lover’s Version: Add a pinch of cayenne or some diced jalapeños for heat.
How to Make Cheesy Cauliflower Gratin
Step 1: Prep the Cauliflower
Boil those florets until they’re just fork-tender. We’re talking al dente here – you want them to keep some bite!
Step 2: Make the Cheese Sauce
Whip up a quick roux, add warm milk, and stir in those gorgeous cheeses. This is where the magic happens!
Step 3: Assemble and Bake
Layer it up in your baking dish, pour over that heavenly sauce, and let the oven work its magic.
Step 4: Add the Crispy Topping
Sprinkle on those buttery breadcrumbs and bake until golden. It’s the crowning glory of your gratin!
Pro Tips for Making the Recipe
- Don’t Overcook the Cauliflower: Keep it firm to avoid a mushy gratin.
- Grate Your Own Cheese: Pre-shredded cheese doesn’t melt as smoothly.
- Let It Rest: Give the gratin 15 minutes to set after baking. It’s worth the wait!
How to Serve
This gratin is a showstopper alongside roasted chicken or as a vegetarian main with a crisp green salad. For a cozy meal, pair it with crusty bread to soak up any extra cheese sauce – because wasting that liquid gold should be a crime!
Make Ahead and Storage
Storing Leftovers
Keep this cheesy goodness in an airtight container in the fridge for up to 3 days.
Freezing
Freeze before adding the breadcrumb topping. Thaw overnight in the fridge before baking.
Reheating
Warm in a 350°F oven until bubbly, adding the breadcrumb topping in the last 10 minutes.
FAQs
Can I use frozen cauliflower?
Fresh is best, but in a pinch, thawed and well-drained frozen cauliflower will work. Just be careful not to overcook it!
How do I prevent my gratin from being watery?
Make sure to drain your cauliflower well and let it steam dry for a few minutes. Also, don’t skip the roux – it’s key for a thick, creamy sauce.
Can I make this gratin ahead of time?
Absolutely! Assemble everything except the breadcrumb topping, refrigerate, and add the topping just before baking.
What can I substitute for gruyere cheese?
If gruyere’s not your thing, try a good sharp cheddar or even a smoked gouda for a twist.
This Cheesy Cauliflower Gratin is the kind of dish that turns skeptics into believers. It’s creamy, it’s cheesy, it’s got that irresistible crispy top – what’s not to love? Whether you’re looking to jazz up your veggie game or need a crowd-pleasing side for your next gathering, this gratin has got you covered. So go ahead, give it a try, and watch it disappear from the table faster than you can say “seconds, please!”
Print
Cheesy Cauliflower Gratin Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Side-dishes
- Method: Baking
- Cuisine: French
Description
Indulge in the creamy, cheesy goodness of this Cauliflower Gratin. A perfect blend of tender cauliflower florets smothered in a rich gruyere and parmesan sauce, topped with crispy breadcrumbs. This comforting dish is ideal for cozy family dinners or as an impressive side for special occasions.
Ingredients
- Salt to taste
- 1 large head cauliflower, cut into florets (about 3 pounds/1.35kg)
- 5 tablespoons unsalted butter, divided
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 1/4 cups freshly shredded gruyere cheese, divided (140g)
- 1/2 cup freshly grated parmesan cheese (40g)
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon grated nutmeg
- 1/2 cup fresh bread crumbs (30g)
Instructions
- Preheat the oven: Set the oven to 375°F (190°C). This ensures the gratin will cook evenly and develop a golden, crispy top.
- Prepare the cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 10 minutes until fork-tender but still firm. Drain well and set aside. This step par-cooks the cauliflower, ensuring it’s perfectly tender in the final dish.
- Make the cheese sauce: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes to create a roux. Gradually whisk in the warmed milk until smooth. Bring to a boil while whisking, then remove from heat. Stir in 1 cup of gruyere and all the parmesan cheese until smooth. Add pepper, nutmeg, and salt to taste. This creamy sauce is the heart of the gratin, providing rich flavor and texture.
- Assemble the gratin: Spread about ½ cup of the sauce on the bottom of an 8×11-inch baking dish. Arrange the drained cauliflower on top, then pour the remaining sauce over it. Sprinkle with the remaining ¼ cup of gruyere. This layering ensures every bite is full of cheesy goodness.
- Bake the gratin: Place the dish in the preheated oven and bake for 20 minutes. This initial bake allows the flavors to meld and the cheese to start melting.
- Prepare the topping: While the gratin is baking, melt the remaining 2 tablespoons of butter in a small skillet. Add the bread crumbs and cook, stirring frequently, until they start to toast and turn brown. Remove from heat.
- Finish baking: After 20 minutes of baking, sprinkle the toasted bread crumbs over the cauliflower. Continue baking for about 5 more minutes, or until the top is golden brown and the filling is bubbly. This final step creates a delicious crispy topping.
- Rest and serve: Let the gratin cool for 15 minutes before serving. This resting period allows the cheese sauce to set slightly, making it easier to serve and enjoy.
Notes
- For fresh breadcrumbs, tear one or two slices of bread (crusty sourdough works well) and pulse in a food processor until finely chopped. Alternatively, use a sharp knife to chop finely. Panko breadcrumbs can be substituted if fresh bread is unavailable.
- Don’t overcook the cauliflower; it should be fork-tender but still firm to prevent a mushy texture in the final dish.
- Shred the cheese yourself for better melting properties, as pre-shredded cheese contains anti-clumping agents.
- Use freshly grated nutmeg for superior flavor.
- Enhance the mornay sauce with additions like grated garlic cloves, garlic powder, or fresh chopped herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg
