Cauliflower Gratin Recipe

Ben Carraoli

The first time I made this cauliflower gratin, I honestly didn’t expect it to steal the spotlight from the main dish. But after one bite, I knew this recipe was something special. The creamy sauce, tender cauliflower, and golden cheesy topping made it irresistible.

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Total Time 1

Servings: 6

Ingredients Method Notes

Ingredients

1 large head cauliflower about 2 to 2½ pounds, cut into florets – Fresh cauliflower works best for a firm yet tender texture. Avoid pre-cut if possible for maximum freshness.
4 tablespoons unsalted butter – Adds richness and forms the base of the sauce. Unsalted lets you control the seasoning.
3 tablespoons all-purpose flour – Helps thicken the sauce into a smooth creamy consistency.
2 cups hot milk – Warm milk blends more easily into the roux and prevents lumps. Whole milk gives the creamiest result.
1 teaspoon kosher salt – Enhances all the flavors. Adjust to taste.
½ teaspoon freshly ground black pepper – Adds gentle heat and depth.
¼ teaspoon ground nutmeg – A small amount adds warmth and enhances the creamy sauce beautifully.
¾ cup freshly grated Gruyère cheese – Provides nutty slightly sweet flavor. Always grate fresh for better melting.
½ cup freshly grated Parmesan cheese – Adds a salty savory bite and helps create that golden crust.
½ cup grated Gruyère cheese for topping – Extra cheese on top makes it bubbly and beautifully browned.
¼ cup seasoned dry bread crumbs – Gives a crisp golden finish.

Method

Start by bringing a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5 to 6 minutes until just tender but not mushy. I always make sure not to overcook them because they’ll continue baking in the oven. Drain well and set aside to remove excess moisture.
In a saucepan, melt the butter over medium heat and stir in the flour to create a roux. Cook it for about two minutes, stirring constantly so it doesn’t brown. Slowly whisk in the hot milk and continue whisking until the sauce thickens and becomes smooth. Add salt, pepper, and nutmeg, then stir in the Gruyère and Parmesan until melted and creamy.
Preheat your oven to 375°F (190°C). Spread the drained cauliflower evenly in your baking dish, then pour the cheese sauce over it, making sure every floret is coated. I like to gently stir it once to distribute the sauce evenly. Sprinkle the remaining Gruyère and breadcrumbs evenly over the top.
Place the dish in the oven and bake for 25 to 30 minutes until the top is golden brown and bubbly. If you want extra browning, you can broil it for 2 to 3 minutes at the end. Let it sit for about 5 minutes before serving so the sauce settles perfectly.

Notes

I always dry the cauliflower thoroughly after boiling. Too much water makes the sauce thin.
I grate the cheese fresh every time. Pre-shredded cheese doesn’t melt as smoothly.
I taste the sauce before assembling. Adjusting salt and pepper at that stage makes a big difference.
I sometimes add a small handful of caramelized onions for extra sweetness and depth.
I let the gratin rest for a few minutes before serving. It thickens and becomes even creamier.