Cauliflower Gratin
This cauliflower gratin is such a cheesy and comforting side dish. The cauliflower is crisp tender and coated with a rich cheese sauce, and then topped with even more cheese baked until perfection.
Servings: 6 people
Calories: 396kcal
Equipment
Ingredients
- 1 large head cauliflower, cut into florets fresh, don’t use frozen
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk plus more as needed
- 1 ¾ cups freshly shredded Gruyere cheese, divided plus more if desired
- ½ teaspoon garlic powder
- Salt and pepper to taste
- ¼ cup Italian bread crumbs
- ⅓ cup shredded or grated parmesan cheese
- Fresh chopped parsley for garnish
Instructions
- Preheat oven to 400 degrees F.
- Par-cook the cauliflower: Place a steamer basket over a pot with boiling water. Bring to a boil and steam the cauliflower florets, with the lid covered tightly, for 5 to 6 minutes or until somewhat tender (it will finish cooking in the oven). Pat the cauliflower dry thoroughly to remove excess water and moisture.
- In a medium pot or pan, melt the butter over medium heat. Once melted, add the flour and whisk constantly for about 3 minutes until thickened. It should be a bit pale in color and begin to smell nutty.
- Gradually add the milk, stirring and breaking up any lumps. Simmer on low heat for a few minutes until thickened, stirring. Tip: To prevent lumps, add the milk in parts. Start with some of the milk and whisk to loosen it until incorporated. Then add the remaining milk gradually. It will thicken as it heats up.
- Stir in 1 cup of the grated Gruyere cheese and stir until melted and creamy. Turn off the heat. Season with salt and pepper to taste.
- Transfer the cooked cauliflower to a baking pan and pour the prepared cheese sauce over it, stirring to combine. Top with the remaining ¾ cup of gruyere cheese, parmesan cheese, and bread crumbs.
- Bake in the preheated 400 degrees F oven for 18-20 minutes, or until bubbly and slightly golden brown. Garnish with chopped parsley. Enjoy!
Notes
- Don’t overcook the cauliflower, as it will finish cooking in the oven. I usually steam it for 5 to 6 minutes, or until slightly tender but still crisp in the center. Make sure the florets are about the same size so they cook evenly.
- Steaming the cauliflower is preferred over boiling because it traps less water, which helps prevent the sauce from getting watery. If you don’t have a steamer basket, you can boil it, but pat it dry thoroughly.
- Turn off the heat as soon as the cheese is melted. Don’t simmer the cheese sauce, as the cheese could get gritty.
- Make-ahead: Assemble as directed and top with the cheeses but don’t add the breadcrumbs yet. Cover with foil and refrigerate for up to 2 days. Bake, covered with foil, for 15 minutes at 400 degrees F. Then, uncover, add the breadcrumb topping, and bake for another 15 to 18 minutes or until golden brown and bubbly on top.
- Freezing: I would NOT recommend freezing this one. The cheese sauce will get grainy when frozen.
- Leftovers can be stored in the fridge for up to 3 days. Reheat in the microwave oven.
- Cauliflower: Mix and match with broccoli or Brussels sprouts.
- Gruyere cheese: Fontina, gouda, sharp cheddar, white cheddar.
- To amp up flavors, roast the cauliflower florets with olive oil and your favorite seasonings.
Nutrition
Calories: 396kcal | Carbohydrates: 21g | Protein: 21g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 625mg | Potassium: 665mg | Fiber: 3g | Sugar: 9g | Vitamin A: 854IU | Vitamin C: 68mg | Calcium: 631mg | Iron: 1mg