Description
This Creamy Baked Cauliflower Gratin features tender cauliflower florets enveloped in a rich, cheesy béchamel sauce made with Gruyère and Parmesan cheeses. Topped with crisp fresh breadcrumbs and extra Gruyère, this comforting dish is baked to golden perfection, perfect as a side or a vegetarian main.
Ingredients
Scale
Vegetables
- 3-pound head of cauliflower, cut into florets
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 or 1 teaspoon fresh thyme leaves
- 1/8 teaspoon ground nutmeg
- Salt, to taste
- Black pepper, to taste
Topping
- Fresh breadcrumbs, enough to cover
- Additional Gruyère cheese for topping (about 1/4 cup)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease an 8 x 11 x 2-inch casserole dish to prevent sticking and ensure easy serving.
- Cook the Cauliflower: Steam or boil the cauliflower florets in salted water for about 5-6 minutes until they are firm yet tender. Drain thoroughly to remove excess moisture.
- Make the Cheese Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook until the mixture turns golden brown, forming a roux. Gradually pour in the milk, whisking continuously until the sauce thickens to a creamy consistency.
- Season and Add Cheese: Stir in dried or fresh thyme, ground nutmeg, salt, and black pepper. Then add the grated Gruyère and Parmesan cheeses, stirring until completely melted and smooth.
- Assemble the Gratin: Spread a layer of cheese sauce on the bottom of the prepared casserole dish. Arrange the cooked cauliflower florets over the sauce, cover them with the remaining cheese sauce, and top with fresh breadcrumbs and extra Gruyère cheese for a crispy, golden crust.
- Bake: Place the casserole dish in the preheated oven and bake for about 30 minutes, or until the top is beautifully golden brown and bubbling.
Notes
- To prevent a watery gratin, ensure cauliflower is well drained before assembling.
- If preferred, substitute milk with half-and-half for an even richer sauce.
- Fresh thyme can be replaced with dried thyme; adjust quantity accordingly to taste.
- Allow the gratin to cool slightly before serving to help it set and improve slicing.
- Breadcrumbs can be toasted beforehand for extra crunch.
