Creamy Gruyere Cauliflower Gratin
Creamy Gruyere Cauliflower Gratin
Ingredients
For the Cauliflower
- 1 cauliflower, large head, trimmed and cut into 1-inch florets
- 1 teaspoon kosher salt
For the Bechamel Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 1/2 cups Gruyere cheese, shredded
For the Topping
- 1/2 cup panko breadcrumbs
- 1/2 cup Gruyere cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish (or similar 2-quart oven-safe dish) with butter or cooking spray.
⏱️ 2 min•🌡️ 375
- 2
Bring a large pot of salted water to a rolling boil. Add the cauliflower florets and cook for 3-5 minutes, or until crisp-tender. Drain well in a colander and set aside.
⏱️ 8 min
- 3
In a medium saucepan over medium heat, melt the 4 tablespoons of unsalted butter. Add the all-purpose flour and whisk constantly for 1-2 minutes to create a roux. It should be a pale, golden paste.
⏱️ 3 min
- 4
Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking and cook for 5-7 minutes, or until the sauce thickens to a consistency that coats the back of a spoon.
⏱️ 7 min
- 5
Remove the saucepan from the heat. Stir in the freshly grated nutmeg, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add 1 1/2 cups of shredded Gruyere cheese and stir until completely melted and smooth.
⏱️ 2 min
- 6
Add the drained cauliflower florets to the cheese sauce and gently toss to coat evenly.
⏱️ 1 min
- 7
Pour the cauliflower and sauce mixture into the prepared baking dish, spreading it out evenly.
⏱️ 1 min
- 8
In a small bowl, combine the panko breadcrumbs, 1/2 cup shredded Gruyere cheese, 1/4 cup grated Parmesan cheese, and 1 tablespoon melted unsalted butter. Mix well until the breadcrumbs are evenly coated.
⏱️ 2 min
- 9
Sprinkle the breadcrumb mixture evenly over the top of the cauliflower gratin.
⏱️ 1 min
- 10
Bake for 25-30 minutes, or until the gratin is bubbly around the edges and the topping is golden brown and crisp. Let stand for 5 minutes before serving.
⏱️ 30 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Creamy Gruyere Cauliflower Gratin
Ingredients
For the Cauliflower
- 1 cauliflower, large head, trimmed and cut into 1-inch florets
- 1 teaspoon kosher salt
For the Bechamel Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 1/2 cups Gruyere cheese, shredded
For the Topping
- 1/2 cup panko breadcrumbs
- 1/2 cup Gruyere cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish (or similar 2-quart oven-safe dish) with butter or cooking spray.
⏱️ 2 min•🌡️ 375 - 2
Bring a large pot of salted water to a rolling boil. Add the cauliflower florets and cook for 3-5 minutes, or until crisp-tender. Drain well in a colander and set aside.
⏱️ 8 min - 3
In a medium saucepan over medium heat, melt the 4 tablespoons of unsalted butter. Add the all-purpose flour and whisk constantly for 1-2 minutes to create a roux. It should be a pale, golden paste.
⏱️ 3 min - 4
Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking and cook for 5-7 minutes, or until the sauce thickens to a consistency that coats the back of a spoon.
⏱️ 7 min - 5
Remove the saucepan from the heat. Stir in the freshly grated nutmeg, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add 1 1/2 cups of shredded Gruyere cheese and stir until completely melted and smooth.
⏱️ 2 min - 6
Add the drained cauliflower florets to the cheese sauce and gently toss to coat evenly.
⏱️ 1 min - 7
Pour the cauliflower and sauce mixture into the prepared baking dish, spreading it out evenly.
⏱️ 1 min - 8
In a small bowl, combine the panko breadcrumbs, 1/2 cup shredded Gruyere cheese, 1/4 cup grated Parmesan cheese, and 1 tablespoon melted unsalted butter. Mix well until the breadcrumbs are evenly coated.
⏱️ 2 min - 9
Sprinkle the breadcrumb mixture evenly over the top of the cauliflower gratin.
⏱️ 1 min - 10
Bake for 25-30 minutes, or until the gratin is bubbly around the edges and the topping is golden brown and crisp. Let stand for 5 minutes before serving.
⏱️ 30 min•🌡️ 375