Cauliflower au Gratin

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.

15 thoughts on “Cauliflower au Gratin

  1. 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!

  2. this looks delicious for winter. however i’m living in spain and ovens are scarce – think there’s any way that this could be made on the stovetop? thanks!

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