Cauliflower Gratin
Ingredients
- • 1 kg cauliflower
- • 45 g butter
- • 30 g all-purpose flour
- • 480 ml whole milk
- • 120 ml heavy cream
- • 150 g gruyere cheese, grated
- • 50 g parmesan cheese, grated
- • 1 pinch nutmeg
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 30 g breadcrumbs
Instructions
- 1
Preheat your oven to 375°F (190°C). Butter a 9x13 inch baking dish.
- 2
Cut the cauliflower into bite-sized florets. Bring a large pot of salted water to boil and blanch the cauliflower for 5 minutes until just tender. Drain well.
- 3
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 2 minutes to create a roux.
- 4
Gradually add the milk and cream, whisking continuously to prevent lumps. Cook for 5-7 minutes until the sauce thickens.
- 5
Remove from heat and stir in 100g of the gruyere cheese and half the parmesan. Season with nutmeg, salt, and pepper.
- 6
Arrange the blanched cauliflower in the prepared baking dish. Pour the cheese sauce evenly over the cauliflower.
- 7
Mix the remaining gruyere and parmesan with the breadcrumbs. Sprinkle this mixture over the top.
- 8
Bake for 30-35 minutes until golden brown and bubbling around the edges.
- 9
Let rest for 5 minutes before serving to allow the sauce to set slightly.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This creamy cauliflower gratin transforms a humble vegetable into an elegant side dish worthy of any holiday table. The combination of Gruyère and Parmesan creates a rich, golden crust that'll have everyone asking for seconds—don't be intimidated by the béchamel, it comes together beautifully!"
