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Cauliflower Au Gratin

I honestly don't think there's anything better than vegetables smothered in béchamel sauce and cheese.  And this dish is absolute proof.

It's also the only way I got my son to eat cauliflower when he was little.

Cauliflower Au Gratin

Print Grocery List Print Recipe
Serves: 5 Total Time: 50

Ingredients

  • 1 (3-pound) head cauliflower, cut into large florets
  • Kosher salt
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups hot milk (I warm it in the microwave, but you can also warm it in a saucepan on the stove over low heat)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup freshly grated Gruyere, divided
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup fresh bread crumbs (or panko)

Instructions

1

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Set a colander in the sink and drain the cauliflower.

2

After you cook the cauliflower, melt 2 tablespoons of the butter in a medium saucepan over very low heat.

3

Add the flour, stirring constantly with a wooden spoon for 2 minutes. If you find you have better luck incorporating the flour into the butter with a whisk, then use a whisk.

4

Pour the hot milk into the butter-flour mixture and stir until it comes to a boil.

5

Boil, whisking constantly, for 1 minute, or until thickened. It will thicken quickly, so don't step away!

6

Remove the saucepan from the stove and add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere (the rest will go on top of the gratin later), and the Parmesan.

7

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish.

8

Place the drained cauliflower on top and then pour the rest of the sauce evenly on top.

9

Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top.

10

Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper.

11

Bake for 25 to 30 minutes, until the top is browned.

12

Serve hot or at room temperature.

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