Description
Cauliflower Gratin is a creamy, cheesy side dish that transforms cauliflower into a comforting and flavorful delight. Topped with a golden cheese crust and optional crunchy breadcrumbs, it’s perfect for both everyday meals and special occasions.
Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk (or half-and-half for extra creaminess)
- 1/2 cup heavy cream (optional, for richer sauce)
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon ground nutmeg (optional)
- 1 1/2 cups shredded Gruyère or cheddar cheese (or a mix)
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (optional, for a crunchy topping)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or an equivalent-sized gratin dish.
- Cook the Cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes, or until just tender but still slightly firm (al dente). Drain well and set aside.
- Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for about 2 minutes to make a roux. Slowly whisk in the milk (and heavy cream, if using), continuing to whisk until the mixture is smooth and thickens slightly, about 3-4 minutes. Stir in the Dijon mustard, garlic powder (if using), salt, pepper, and nutmeg. Add 1 cup of the shredded Gruyère or cheddar cheese, and stir until melted and smooth. Remove from heat.
- Assemble the Gratin: Place the drained cauliflower florets in the prepared baking dish. Pour the cheese sauce evenly over the cauliflower, making sure to coat all the florets. Sprinkle the remaining 1/2 cup of shredded cheese and the Parmesan cheese over the top. If you like a crunchy topping, sprinkle the breadcrumbs evenly over the cheese.
- Bake the Gratin: Bake the cauliflower gratin in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling. For an extra crispy top, you can broil the gratin for the last 2-3 minutes, watching closely to prevent burning.
- Serve: Remove from the oven and let the gratin cool for a few minutes. Garnish with freshly chopped parsley and serve warm.
Notes
- For a gluten-free version, use a gluten-free flour blend.
- If you prefer a creamier texture, include the heavy cream in the sauce.
- Adjust the seasoning to your taste, and consider adding a pinch of cayenne pepper for extra heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 6 g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg