Description
This creamy baked cauliflower gratin is a rich and comforting side dish featuring tender cauliflower florets baked in a smooth, cheesy béchamel sauce topped with crispy breadcrumbs. Perfectly golden and bubbling from the oven, this gratin blends Gruyère and Parmesan cheeses with aromatic thyme and nutmeg for a flavorful, classic accompaniment to any meal.
Ingredients
Scale
Cauliflower
- 1 3-pound head of cauliflower, cut into florets
Cheese 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
- 1/8 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
Topping
- Fresh breadcrumbs, about 1/2 cup
- Additional Gruyère cheese, for sprinkling on top (about 1/4 cup)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease an 8 x 11 x 2-inch casserole dish to prevent sticking and to ensure even browning.
- Cook Cauliflower: Steam or boil the cauliflower florets in salted water until they are firm but tender, approximately 5-6 minutes. Drain thoroughly to remove excess moisture, which helps maintain a creamy texture without sogginess.
- Make the Béchamel Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook until the mixture turns a golden brown, signaling the flour is cooked through. Gradually whisk in the milk, stirring constantly to avoid lumps, and continue cooking until the sauce thickens to a smooth, creamy consistency.
- Add Flavor and Cheese: Stir in dried thyme, freshly grated nutmeg, salt, and pepper to season the sauce. Then, incorporate the Gruyère and Parmesan cheeses, stirring until completely melted and the sauce is smooth and luscious.
- Assemble the Gratin: Spoon a layer of the cheese sauce into the bottom of the prepared casserole dish. Spread the cooked cauliflower florets evenly over this layer, then pour the remaining cheese sauce on top, ensuring the cauliflower is fully coated. Finish by sprinkling fresh breadcrumbs and extra Gruyère cheese evenly over the surface for a crunchy, cheesy topping.
- Bake: Place the casserole in the preheated oven and bake for about 30 minutes, or until the top is golden brown, bubbly, and crisp. Remove from the oven and let it rest briefly before serving to allow the gratin to set slightly.
Notes
- Steaming the cauliflower helps retain more nutrients and a tender texture compared to boiling.
- Use whole milk for a richer, creamier sauce; low-fat milk can be substituted but may result in a lighter texture.
- Fresh breadcrumbs provide the best crunch; you can make your own by pulsing day-old bread in a food processor.
- For extra flavor, sprinkle a pinch of paprika or cayenne pepper on top before baking.
- This dish pairs beautifully with roasted meats or as a comforting vegetarian main when served alongside a green salad.
