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
Units
Scale
- 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
