I like to think of this recipe as my dinner in shining armor. It’s quick and warming and perfectly suited to those days that require nothing less than a comforting meal. The only thing it lacks, I’m afraid, is looks. But pay no mind- it’s soft and starchy and perfectly creamy and what it lacks in appearance, it completely makes up in flavor.
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Delicious Cauliflower Gratin
- Total Time: 50 minutes
- Yield: Serves 6
- Diet: Omnivore, Gluten-Free
Description
A comforting, cheesy cauliflower gratin perfect for a weeknight dinner or a cozy night in. Simple ingredients create a rich and satisfying dish.
Ingredients
- 1 head (1 lbs) cauliflower
- 2 tbsp unsalted butter
- 3 tbsp all purpose flour
- 2 cups (473 ml) hot milk
- Pinch of salt/pepper
- 0.25 tsp nutmeg
- 0.75 cups (178 ml) freshly grated gruyere
- 0.5 cups (118 ml) freshly grated parmesan
- 0.25 cups (59 ml) bread crumbs
Instructions
- Preheat oven to 375°F (190°C).
- Cook cauliflower in a large pot of boiling salted water for 5-6 minutes, until tender-crisp.
- Melt 2 tablespoons butter in a medium saucepan over low heat. Add flour and stir constantly for 2 minutes until a thick paste forms.
- Pour hot milk into the butter-flour mixture and stir until it boils. Boil, whisking constantly, for 1 minute, or until thickened.
- Remove from heat; add salt, pepper, nutmeg, 1/2 cup Gruyere, and Parmesan cheese.
- Pour 1/3 of the sauce into an oven-proof baking dish. Place drained cauliflower on top and spread remaining sauce evenly.
- Combine breadcrumbs with remaining 1/4 cup Gruyere and sprinkle on top.
- Bake for 25-30 minutes, until top is browned.
- Serve hot or at room temperature.
Notes
- For a richer flavor, use whole milk instead of lower-fat alternatives.
- To prevent sogginess, ensure the cauliflower is thoroughly drained before adding it to the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 generous serving
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 5
- Protein: 15
- Cholesterol: 70
Frequently Asked Questions
Should I blanch the cauliflower before baking the gratin?
Par-cooking the cauliflower florets in salted boiling water for 3 to 4 minutes before assembling ensures they cook through without overbaking the sauce or topping.
What cheese works best in a cauliflower gratin?
Gruyere is a classic choice for its meltability and nutty flavor. Sharp cheddar or a mix of gruyere and parmesan also work well and create a good browned crust on top. 
How do I stop the gratin from turning watery in the oven?
Make sure the cauliflower is well drained after blanching, and use a thickened bechamel rather than a thin cream sauce. Pat the florets dry before layering them in the baking dish.
I have made this twice…love it. Easy and very yummy as a side dish. Thanks.