Cheesy Cauliflower Gratin (Printable version)
Tender cauliflower baked in a creamy cheese sauce with a golden, bubbly topping.
# List of ingredients:
→ 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 flour
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 (5.3 ounces) grated Gruyère cheese
11 - ½ cup (1.75 ounces) grated Parmesan cheese
→ Topping
12 - ½ cup (1 ounce) breadcrumbs (gluten-free optional)
13 - 2 tablespoons melted butter
14 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Preheat oven to 400°F. Grease a medium baking dish with approximately 2-quart capacity.
02 - Bring a large pot of salted water to a 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 unsalted butter. Whisk in flour and cook for 1 to 2 minutes to form a roux.
04 - Gradually whisk in whole milk and heavy cream, stirring constantly until smooth and thickened, about 4 to 5 minutes. Stir in Dijon mustard, garlic powder, salt, and black pepper.
05 - Remove sauce from heat and fold in 1 cup Gruyère and ¼ cup Parmesan until fully melted and smooth.
06 - Place cauliflower florets evenly in the baking dish. Pour cheese sauce over the florets. Sprinkle remaining Gruyère and Parmesan evenly on top.
07 - In a small bowl, combine breadcrumbs with melted butter and mix until evenly coated. Sprinkle mixture over the casserole.
08 - Bake for 25 to 30 minutes or until the topping is golden brown and sauce is bubbling.
09 - Allow gratin to rest for 5 minutes before garnishing with chopped fresh parsley and serving.
# Expert Advice:
01 -
- It makes cauliflower feel indulgent without being heavy, like sharing a delicious secret with a friend.
- The creamy cheese sauce combined with a perfectly crisp topping makes every bite a comforting treat you want to savor.
02 -
- Don’t overcook the cauliflower during blanching; it should be tender but still hold shape to avoid a mushy bake.
- Adding Dijon mustard to the cheese sauce brightens flavors and adds a subtle depth that makes this gratin irresistibly good.
03 -
- Whisk constantly when adding milk and cream to ensure a smooth, lump-free sauce every time.
- Using a blend of Gruyère and Parmesan balances creaminess with sharpness, giving the gratin its signature flavor.