Cheesy Cauliflower Gratin (Printer-friendly)
Tender cauliflower baked in a creamy cheese sauce topped with golden breadcrumbs and melted cheese.
# What You Need:
→ Vegetables
01 - 1 large head cauliflower, approximately 2.6 pounds, cut into florets
→ Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour or gluten-free alternative
04 - 1 ½ cups whole milk
05 - ½ cup heavy cream
06 - 1 teaspoon Dijon mustard
07 - ½ teaspoon garlic powder
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
→ Cheese
10 - 1 ½ cups grated Gruyère cheese (approximately 5.3 ounces)
11 - ½ cup grated Parmesan cheese (approximately 1.8 ounces)
→ Topping
12 - ½ cup breadcrumbs (approximately 1 ounce), gluten-free if preferred
13 - 2 tablespoons melted butter
14 - 2 tablespoons chopped fresh parsley, optional
# How to Make It:
01 - Preheat the oven to 400°F. Grease a medium baking dish with a 2-quart capacity.
02 - Bring a large pot of salted water to a rolling boil. Add cauliflower florets and cook for 5 minutes until just tender. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes to form a roux.
04 - Gradually whisk in whole milk and heavy cream, stirring continuously until the mixture thickens, approximately 4 to 5 minutes. Stir in Dijon mustard, garlic powder, salt, and black pepper.
05 - Remove from heat. Add 1 cup Gruyère and ¼ cup Parmesan cheese to the sauce and stir until fully melted and smooth.
06 - Place cauliflower florets evenly in the prepared baking dish. Pour the cheese sauce over the cauliflower. Sprinkle with the remaining Gruyère and Parmesan cheeses.
07 - Combine breadcrumbs with melted butter in a small bowl and mix thoroughly. Evenly sprinkle the mixture over the gratin.
08 - Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the sauce is bubbling.
09 - Allow to rest for 5 minutes before garnishing with fresh parsley and serving.
# Expert Tips:
01 -
- This gratin feels like a secret treat you want to share only with your closest friends because it's both comforting and elegant
- The rich cheese sauce paired with tender cauliflower made it my go-to when I want something indulgent without feeling heavy
02 -
- Make sure not to overcook the cauliflower in the boiling water or the gratin ends up mushy instead of tender with a bite
- Adding mustard to the cheese sauce was a game changer for me—it brightens and balances the richness in a way I didn’t expect
03 -
- Whisking constantly when adding milk and cream prevents lumps and gets you the smoothest sauce
- Letting the gratin rest after baking helps it set and makes it easier to serve with perfect slices