Cauliflower gratin is a delicious and creamy dish that’s perfect as a side or even as a main course. Here’s a simple recipe for making cauliflower gratin:
Ingredients:
- 1 large cauliflower, cut into florets
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk (whole milk or half-and-half works best)
- 1 cup grated Gruyère cheese (or any cheese you like, such as cheddar or Parmesan)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- A pinch of nutmeg (optional)
- 1/4 cup breadcrumbs (optional, for a crispy topping)
- Fresh parsley (optional, for garnish)
Instructions:
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Preheat the oven to 375°F (190°C).
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Blanch the cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5-7 minutes until they are just tender (but still firm). Drain well and set aside.
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Make the sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk it together, cooking for about 1 minute to form a roux. Gradually add the milk while continuing to whisk until the sauce thickens, about 3-5 minutes. Season with salt, pepper, and nutmeg.
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Add the cheese: Once the sauce has thickened, reduce the heat to low and stir in the Gruyère and Parmesan cheese. Continue to stir until the cheese melts into the sauce. Taste and adjust seasoning if needed.
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Assemble the gratin: In a greased baking dish, arrange the cauliflower florets. Pour the cheese sauce over the top, making sure to cover all the florets evenly.
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Top it off (optional): Sprinkle breadcrumbs over the top for a crunchy golden crust. You can also sprinkle a bit more Parmesan if you like.
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Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.
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Serve: Garnish with fresh parsley, if desired, and serve warm.
Enjoy your creamy, cheesy cauliflower gratin! It’s a great comfort food side dish that pairs wonderfully with roasted meats or as part of a vegetarian meal.