Who can’t resist a Cauliflower Gratin? Perfect as a side dish or vegetarian course, these golden gratins are bubbling with cheesy goodness. I found yellow cauliflower at the market and mixed it with white cauliflower in this recipe. Don’t just experiment with color. Get creative with other veggies, such as broccoli florets, chunks of celeriac or diced rutabaga for variety and flavor. So long as there’s lots of gratinéed cheese and bechamel, this gratin is a winner.
Cauliflower Gratin
Serves 4
1 large head of cauliflower, broken into florets
3 tablespoons unsalted butter
3 tablespoons flour
2 cups whole milk
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
4 ounces Gruyere cheese, finely grated
2 tablespoons finely grated Parmesan cheese
2 tablespoons panko breadcrumbs, lightly toasted
Preheat oven to 375 F. (190 C.) Butter a gratin dish or 4 individual ramekins.
Steam cauliflower until crisp tender. Transfer to a large bowl. Melt butter in a small saucepan over medium heat. Whisk in flour, and cook, stirring, 2 minutes. Add milk in a steady stream, whisking constantly. Cook, stirring, until bechamel thickens. Whisk in salt, mustard, pepper and nutmeg. Add half of the Gruyere cheese, whisking until smooth. Pour the bechamel over the cauliflower. Toss to thoroughly coat. Pour into the gratin dish. Combine remaining Gruyere cheese, Parmesan and panko in a small bowl. Sprinkle over the top of the gratin. Bake until golden on top and bubbling, about 30 minutes.
If you like this, you might enjoy these TasteFood recipes:
Macaroni Cauliflower and Cheese
Root Vegetable Gratin
Beet Gratin with Gruyere and Thyme
or these recipes from the food blogs:
Gratin Dauphinois from Wasabimom
Artichoke Hearts au Gratin from Kalyn’s Kitchen
Brussel Sprout Gratin from Wright Food
Facebook
Pinterest
RSS
Twitter
Loved the way you served it in individual type portions…. very elegant!
I love creamy gratins. This looks perfect. Love the flavors.
This looks super pretty, delicious, and nutritious. I discovered recently that I really enjoy cauliflower and am on the lookout for new ways to use it. This looks like a great option!
– Rivki @ Healthy Eating for Ordinary People
I like the idea of individual gratins – and the sunny, yellow cauliflower is a great touch of springtime. Cauliflower is my husband’s favorite vegetable so we eat a ton of it!
Smotherint cauliflower with cheese is the only way I can get my wife to eat it. Thanks.
I have some leftover cauliflower I’m definitely making this tonight! It looks delicious!
Your cauliflower gratin looks fantastic. That’s been one of my favorite dishes from childhood. Thanks for the mention too, always appreciated.
Looks amazing! I just need to get some Gruyere. Is there a particular protein you’d recommend pairing this with?
Laura – this would be delicious as a side to roast chicken or beef.
Pingback: Brussel Sprout Gratin | TasteFood
Pingback: Potato Gratins | TasteFood
Pingback: - healthandbeautypages.com