Description
A rich and comforting Creamy Baked Cauliflower Gratin featuring tender cauliflower florets smothered in a luscious cheese sauce made with Gruyère and Parmesan, topped with crispy breadcrumbs and baked until golden brown. Perfect as a hearty side dish or a satisfying vegetarian main course.
Ingredients
Scale
Cauliflower
- 1 head cauliflower (about 3 pounds), cut into florets
Cream Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 3/4 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- Salt, to taste
- Black pepper, to taste
Topping
- Fresh breadcrumbs, for topping (about 1/2 cup)
- Additional grated Gruyère cheese, for topping (about 1/4 cup)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease an 8 x 11 x 2-inch casserole dish to prevent sticking and help with even baking.
- Cook Cauliflower: Steam or boil the cauliflower florets in salted water until they are firm but tender, which should take about 5 to 6 minutes. Once cooked, drain well to remove excess water.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook until the mixture is golden brown to form a roux. Gradually pour in the milk while continuously whisking to prevent lumps, and cook until the sauce thickens to a creamy consistency.
- Season and Add Cheese: Stir in dried thyme, ground nutmeg, salt, and pepper to taste. Then add the Gruyère and Parmesan cheeses, stirring until the cheeses have fully melted into a smooth, creamy sauce.
- Assemble Gratin: Spread a layer of cheese sauce at the bottom of the prepared casserole dish. Arrange the cooked cauliflower florets evenly over this layer. Pour the remaining cheese sauce over the cauliflower, ensuring it’s fully covered. Sprinkle fresh breadcrumbs and an extra layer of grated Gruyère cheese evenly on top for a crunchy, golden crust.
- Bake: Place the casserole dish in the oven and bake for about 30 minutes or until the topping is golden brown and bubbling around the edges. Remove from oven and let rest for a few minutes before serving.
Notes
- For extra flavor, sprinkle freshly chopped parsley or chives on top before serving.
- To make this gluten-free, substitute the all-purpose flour with gluten-free flour or cornstarch.
- You can prepare the cheese sauce ahead of time and reheat gently before assembling the gratin.
- Use whole milk for a richer sauce, or substitute with 2% milk for a lighter version.
- Make sure to dry the steamed cauliflower thoroughly to avoid a watery gratin.
