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Cauliflower Gratin
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Cauliflower Gratin

Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author Pam - For the Love of Cooking / Original by Ina Garten

Equipment

  • Large pot
  • Large saucepan
  • 9-inch Baking Dish

Ingredients

  • 1 (3-lb) head of cauliflower, cut into large florets
  • 4 tbsp butter, divided
  • 3 tbsp flour
  • 2 cups hot milk
  • ¾ cup Gruyere cheese, grated, divided
  • ½ cup Parmesan, freshly grated
  • ¼ tsp nutmeg
  • Sea salt and freshly cracked pepper, to taste
  • ¼ cup plain panko crumbs
  • Fresh parsley

Instructions

  • Preheat the oven to 375 degrees. Coat a small baking dish with cooking spray.
  • Cook the cauliflower in a large pot of well-salted boiling water until tender, about 3 minutes. Remove the florets from the water immediately and set them aside.
  • Heat two tablespoons of butter in a large saucepan over medium heat.
  • Add the flour and cook, stirring constantly, for 2 minutes.
  • Add the hot milk and whisk constantly for a few minutes until it boils and thickens. Remove from the heat. 
  • Add ½ cup of the gruyère along with the Parmesan cheese. Whisk until well combined. Add the nutmeg, then season with sea salt and freshly cracked pepper to taste. 
  • Pour ⅓ of the cheese sauce into the bottom of the small baking dish.
  • Place the drained cauliflower on top, then spread the remaining cheese sauce over the florets.
  • Mix the panko crumbs with the remaining ¼ cup of gruyère cheese until well combined.
  • Sprinkle evenly over the top of the cauliflower.
  • Melt the remaining 2 tablespoons of butter and evenly drizzle it over the panko crumbs. 
  • Bake for 25-30 minutes, or until the top is golden brown.
  • Top with chopped parsley, if desired.
  • Serve hot or at room temperature. Enjoy!