Description
This creamy and comforting Cauliflower Gratin is a classic French-inspired dish that features tender cauliflower florets enveloped in a rich cheese sauce and baked to golden perfection. Topped with a crispy breadcrumb and cheese crust, this gratin makes a perfect side dish or a hearty vegetarian main course.
Ingredients
Scale
Cauliflower
- 1 large head of cauliflower, cut into florets
Cheese Sauce
- 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
Topping
- 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 to prevent sticking and ensure even cooking.
- Cook the Cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes until they are just tender but still retain a slight firmness (al dente). Drain the florets thoroughly and set them aside.
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring constantly, for about 2 minutes to form a roux. Gradually whisk in the milk and heavy cream (if using), whisking continuously until the sauce is smooth and begins to thicken, about 3-4 minutes. Add the Dijon mustard, garlic powder (if using), salt, pepper, and nutmeg to the sauce. Stir in 1 cup of the shredded Gruyère or cheddar cheese until melted and smooth. Remove the sauce from heat.
- Assemble the Gratin: Place the cooked and drained cauliflower florets evenly into the prepared baking dish. Pour the cheese sauce over the cauliflower, ensuring all pieces are well coated. Sprinkle the remaining 1/2 cup of shredded cheese along with the Parmesan cheese evenly over the top. If desired, sprinkle breadcrumbs over the cheese layer for added crunch.
- Bake the Gratin: Bake in the preheated oven for 25-30 minutes until the top is golden brown and the sauce is bubbling. For an extra crispy topping, you can broil the gratin for 2-3 minutes at the end, watching closely to avoid burning.
- Serve: Remove the gratin from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving warm to enjoy.
Notes
- For a richer sauce, use half-and-half instead of milk, and add the optional heavy cream.
- Breadcrumbs are optional but add a lovely crunchy topping; omit for a softer texture.
- You can substitute Gruyère with cheddar or a mix depending on your preference.
- Be careful when broiling; it only takes a couple of minutes to brown and can burn quickly.
- This dish can be prepared a day ahead and baked just before serving.
- To make this dish gluten-free, use gluten-free flour and breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
