Traditional Cauliflower Gratin

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 6
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This Traditional Cauliflower Gratin is a comforting classic that's sure to win over even the pickiest eaters. With its creamy cheese sauce and a perfectly crispy topping, it’s the kind of dish that feels both homey and a little indulgent. Ideal for a cozy family dinner or a delightful side dish at a festive gathering.

Ingredients for Traditional Cauliflower Gratin

Cauliflower is the star here, providing a tender yet firm base that soaks up the cheese sauce beautifully. The unsalted butter and all-purpose flour form a roux, which thickens our creamy sauce. Using a mix of whole milk and heavy cream ensures the sauce is rich and luscious without being overly heavy. Gruyère cheese offers a nutty, slightly sweet flavor, while Parmesan cheese brings a savory, umami kick. Salt, black pepper, and a hint of nutmeg season the sauce perfectly. Finally, the breadcrumbs combined with olive oil create a golden, crunchy topping that gives this dish its signature finish.

Tips & Tricks

  • Blanching the cauliflower first helps it cook evenly and prevents it from becoming mushy in the oven.
  • Whisk the sauce continuously to prevent lumps and ensure a smooth consistency.
  • If you prefer a stronger cheese flavor, you can add more Gruyère or even a bit of sharp cheddar.
  • For a gluten-free version, use gluten-free flour and breadcrumbs.

Serving Suggestions

This gratin is a versatile dish that pairs well with roasted meats or a crisp green salad. For a vegetarian meal, serve it alongside a hearty lentil stew or mixed roasted vegetables. It's also a fantastic addition to any holiday spread, sitting comfortably next to turkey or ham.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes, you can assemble the gratin a day in advance and store it in the fridge. Just bake it when you're ready to serve.
Can I use frozen cauliflower?
Fresh is best for texture, but in a pinch, you can use frozen cauliflower. Just make sure to thaw and drain it well before using.
What can I use instead of Gruyère?
Emmental or a mild Swiss cheese are great substitutes that will still give you that deliciously nutty flavor.

Traditional Cauliflower Gratin Recipe Walkthrough

First, preheat your oven to 375°F (190°C). This ensures it's hot and ready when your gratin is assembled. Meanwhile, bring a large pot of salted water to a boil and drop in the cauliflower florets. Let them cook for about 5 minutes. You want them tender but still with a bit of bite. Once done, drain them and set them aside.

Next, grab a medium saucepan and melt the butter over medium heat. Stir in the flour, cooking this mixture for about a minute. This step forms a roux, which will thicken your sauce. Gradually add the milk and cream, whisking continuously to keep it smooth and lump-free. In about 3-4 minutes, you should see your sauce thickening nicely.

Remove the saucepan from the heat and stir in the Gruyère and Parmesan cheeses. Keep stirring until they're fully melted and the sauce is smooth. Season with salt, black pepper, and a dash of nutmeg for that warm, cozy flavor.

Take your drained cauliflower and spread it out in a baking dish. Pour the cheese sauce over the cauliflower, making sure every piece is well covered. In a small bowl, mix breadcrumbs with olive oil, then sprinkle this evenly over the top of your gratin.

Pop the dish into your preheated oven and let it bake for about 25-30 minutes. You'll know it's done when the top is golden brown and the edges are bubbling. Let it cool for a few minutes before digging in — it’ll be hard to resist, but worth the wait!

Why You'll Love This Recipe

  • Rich, cheesy flavor that satisfies any comfort food craving
  • Perfect for using up that head of cauliflower lurking in your fridge
  • Great make-ahead dish; just reheat before serving
  • The crunchy breadcrumb topping adds a delightful texture contrast
  • Simple ingredients that come together quickly and easily

Ingredients

1 head cauliflower (about 2 lbs), cut into florets
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1/2 cup heavy cream
1 cup grated Gruyère cheese
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
1/2 cup breadcrumbs
1 tablespoon olive oil

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large pot of boiling salted water, cook the cauliflower florets for 5 minutes until tender but crisp. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat. Stir in flour, cooking for 1 minute.
4. Gradually add milk and cream, whisking continuously to avoid lumps. Cook until the sauce thickens, about 3-4 minutes.
5. Remove from heat and stir in Gruyère and Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg.
6. Place the cauliflower in a baking dish and pour the cheese sauce over the top, ensuring all pieces are covered.
7. In a small bowl, mix breadcrumbs with olive oil. Sprinkle evenly over the cauliflower.
8. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
9. Let cool for a few minutes before serving.

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