Cauliflower Gratin
User Reviews
5
Cauliflower Gratin
Description
The cauliflower is cooked briefly in salted boiling water until just tender but still firm, preserving texture and flavor. A roux made with butter and flour is whisked with milk to create a smooth béchamel sauce, which is then enriched with shredded Gruyere and Parmesan cheeses until melted and combined. Seasoning with salt and pepper balances the creamy sauce. The cooked cauliflower is placed in a baking dish and covered with the cheese sauce.
The topping is prepared by mixing melted butter, breadcrumbs, and additional shredded cheeses, which is sprinkled on top to form a crunchy crust when baked. Baking at 375°F until the topping is golden and bubbling completes the gratin, offering a moist interior with a crispy finish.
This gratin pairs well as a side dish to roasted or braised meats and can be served fresh. Leftovers keep well refrigerated for a few days but the topping may lose crispness. Frozen cauliflower can be substituted by adjusting cooking time. For gluten-free preparation, appropriate flours and breadcrumbs can replace wheat-based ones or topping can be omitted.
Ingredients
- 1 cauliflower cut into medium sized florets (about 2 lbs, large head
- kosher salt to taste
- black pepper to taste
- 4 tablespoons butter divided
- 3 tablespoons all-purpose flour
- 2 cups milk preferably whole
- 3/4 cup gruyere cheese or sharp cheddar, shredded
- 3/4 cup Parmesan Cheese grated
- 1/2 cup plain breadcrumbs
Instructions
- Preheat oven to 375 degrees F.
- Bring a large pot of salted water to a boil. Turn heat to low, and add cauliflower florets to cook for about 5 minutes (they should be a bit tender but still firm). Drain and set aside.
- Meanwhile, add 2 tablespoons of the butter to a medium saucepan and melt over low heat. Add the flour (3 tablespoons) and stir together for about 1 minute to form a roux. Turn heat up to medium-high and gradually pour the milk in, whisking constantly, until no clumps remain. Bring to a gentle boil, turn heat back to low, and whisk constantly for about 1 minute, until it's thickened. Turn off the heat and stir in 1/2 cup of the shredded gruyere cheese and 1/2 cup of the grated parmesan cheese until melted. Season to taste with kosher salt and black pepper.
- In a small bowl or pyrex measuring cup, melt the remaining 2 tablespoons of butter. Add the breadcrumbs (1/2 cup) and the remaining 1/4 cup shredded gruyere and 1/4 cup grated parmesan. Stir together so everything is well coated in the butter.
- Pour enough of the sauce in the bottom of an 8x11 or 9x13 baking dish, or a 10" or 12" cast iron skillet to thinly coat the bottom (about 1/3 of the sauce). Add the cauliflower florets on top evenly. Pour the remainder of the sauce evenly on top of the cauliflower. Sprinkle the breadcrumb mixture evenly on top of that.
- Bake at 375 degrees F for 35-40 minutes, or until golden brown and bubbly. Serve hot or at room temperature.
Notes
- Best served fresh; breadcrumbs topping can become soft if refrigerated.
- Leftovers will keep for 2-3 days in the fridge and can be reheated.
- Frozen cauliflower florets can be used by cooking them directly in boiling water before assembling.
- For gluten-free, use gluten-free flour and breadcrumbs or omit breadcrumb topping and increase cheese on top.
- To prepare cauliflower florets, separate the head into medium pieces; tutorials for cutting broccoli or cauliflower into florets can help.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 57mg | 19% |
| Sodium | 443mg | 18% |
| Potassium | 441mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 630IU | 13% |
| Vitamin C | 46mg | 51% |
| Calcium | 437mg | 44% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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