Cauliflower Gratin
User Reviews
5
Cauliflower Gratin
Description
Cauliflower Gratin starts with fresh cauliflower florets, either steamed briefly in the microwave or roasted, retaining their shape and texture. The creamy sauce is prepared by making a roux with butter and flour, then whisking in hot milk and cream to form a smooth béchamel. Salt, pepper, and freshly grated nutmeg season the sauce, which is enriched with grated gruyere and Parmesan cheeses for depth and flavor.
The cauliflower is combined with the cheese sauce, and topped with a crumb mixture of bread crumbs, cracker crumbs, shredded gruyere, and melted butter that crisps up during baking. Baking at 350°F allows the sauce to thicken and the topping to brown, creating a mix of textures from creamy interior to crunchy topping.
This gratin pairs naturally with roasted meats or stands on its own as a vegetarian side. Variations include substituting other firm vegetables like broccoli or Brussels sprouts, or experimenting with different cheeses such as smoked gruyere or Manchego for new flavors.
Cracker crumbs can be homemade using seasoned crackers pulsed in a food processor and stored for future use. The dish can be customized with additions like chopped ham or a touch of mustard in the sauce for an added zing.
Ingredients
- 1 cauliflower head, about 3 pounds
Sauce
- 2 Tbsp butter unsalted
- 3 Tbsp flour
- 1 1/2 cups milk whole
- 1/2 cup cream
- 1 tsp salt sea salt
- 1/2 tsp black pepper fresh cracked
- 1/4 tsp nutmeg freshly grated, more to taste
- 1 cup gruyere cheese grated
- 1/2 cup Parmesan Cheese grated; shredded or finely powdered versions
Crumb topping
- 1/2 cup cracker crumbs can be made from seasoned crackers for extra flavor
- 1/2 cup bread crumbs can be made from seasoned crackers for extra flavor
- 1/4 cup gruyere cheese shredded
- 2 Tbsp unsalted butter melted
Instructions
- Preheat oven to 350F
- Remove the outer leaves from the cauliflower and separate into florets. Separate or slice them into approximately 1 inch pieces. I like to leave the florets intact as much as possible because it looks pretty. Leave short sections of the stem on, they're delicious.
- Put the cauliflower into a large microwave safe bowl and cover with plastic wrap or a microwave cover. (Do not add water.) Microwave on high for 4 minutes and set aside.
- Toss the crumb topping ingredients together with a fork until everything is evenly moistened, and set aside.
- Melt the butter in a large heavy saucepan and add the flour. Stir and cook for a minute, but don't let it brown.
- Before adding the milk and cream, it's best to heat them up, and I do this in the microwave, just heat until hot to the touch. Slowly add the hot milk/cream to the flour mixture, whisking constantly to prevent lumps. Bring this up to a boil over medium heat, stirring and scraping the sides of the pan almost constantly. When the mixture has thickened and you see the first bubbles, take off the heat. Season with salt, pepper, and nutmeg.
- Let the pan sit for a minute or so to cool slightly, then whisk in the cheeses. Stir until completely melted. Add the cauliflower (if there is any water in the bowl leave it behind) and fold in well.
- Turn everything into your casserole dish and top with the crumb topping. Bake for 25 to 30 minutes until the whole casserole is bubbling and the top is starting to turn golden.
Notes
- To make cracker crumbs, pulse seasoned crackers in a food processor until finely ground; store extra crumbs in a sealed bag in the pantry.
- Roasting the cauliflower instead of microwaving adds a deeper flavor and firmer texture.
- Cheese variations such as smoked gruyere, Manchego, cheddar, gouda, or Swiss can be used.
- For variety, substitute broccoli florets, Brussels sprouts, carrots, or thinly sliced potatoes for cauliflower.
- Add a small amount of mustard to the sauce to introduce a subtle tangy flavor.
- Chopped ham can be mixed into the gratin for added protein and savory notes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 15g | 30% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 87mg | 29% |
| Sodium | 826mg | 34% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 957IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 460mg | 46% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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