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
Units
Scale
- 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