Description
Cauliflower Gratin is a creamy, cheesy baked side dish made with tender cauliflower florets, Gruyere cheese sauce, and a crispy breadcrumb topping. Perfect for a comforting holiday or everyday meal.
Ingredients
- 1 medium-large head cauliflower, cut into medium florets
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ⅛ teaspoon nutmeg
- 6 ounces Gruyere cheese, shredded (about 1 cup)
- ¾ cup shredded Parmesan cheese, divided
- ¾ cup panko breadcrumbs
- 1 tablespoon finely chopped flat-leaf parsley
Instructions
- Preheat oven to 375ºF and grease an 11×7-inch (2 qt) casserole dish with butter or oil. Set aside.
- Bring a large pot of water to a boil. Add cauliflower florets and cook for 5 minutes until tender but not too soft. Drain, pat dry, and transfer to the prepared baking dish.
- In a medium saucepan over medium-high heat, melt the butter and whisk in the flour until combined. Gradually whisk in the milk and cook until thickened, about 3–5 minutes.
- Add garlic powder, black pepper, nutmeg, Gruyere cheese, and ½ cup Parmesan. Stir until melted and smooth, then pour the sauce over the cauliflower.
- In a small bowl, combine breadcrumbs, remaining ¼ cup Parmesan, and parsley. Sprinkle evenly over the cauliflower mixture.
- Bake for 20–25 minutes or until the top is golden brown and bubbling. Let rest 5–10 minutes before serving.
Notes
- You can substitute Gruyere with Swiss or sharp white cheddar if desired.
- For a lighter sauce, use low-fat milk or a plant-based alternative.
- Make ahead by assembling the gratin up to the baking step and refrigerating for up to a day.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 230
- Sugar: 4g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
