Cauliflower Gratin
Indulge in the luxurious flavors of this creamy and cheesy **Cauliflower Gratin**, a comforting side dish that’s perfect for family dinners or special gatherings. Tender cauliflower florets are enveloped in a velvety Gruyère and Parmesan cheese sauce seasoned with a hint of nutmeg for a subtly warm and nutty flavor. Topped with golden panko breadcrumbs for a delightful crunch, this gratin is baked to perfection, delivering a bubbly and satisfying dish that's both light and indulgent. With simple ingredients like whole milk, heavy cream, and fresh parsley, this easy-to-make recipe beautifully combines wholesome flavors with a gourmet twist. Serve this irresistible gratin alongside roasted meats or as a standalone vegetarian dish to elevate any meal!
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Recipe Information
Ingredients
- 1 large head cauliflower
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cup heavy cream
- 1.5 cups grated Gruyère cheese
- 0.5 cup grated Parmesan cheese
- 0.25 teaspoon ground nutmeg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Break the cauliflower into large florets and steam or boil until just tender, about 5-7 minutes. Drain well and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 2 minutes until the flour is lightly golden.
Gradually whisk in the milk and the heavy cream. Continue to whisk until the mixture is smooth and comes to a gentle boil and thickens, about 5 minutes.
Remove the pan from heat and stir in 1 cup of Gruyère cheese and all of the Parmesan cheese. Mix until the cheese is melted and the sauce is smooth.
Season the sauce with nutmeg, salt, and black pepper.
Place the cooked cauliflower into a greased 9x13-inch baking dish. Pour the cheese sauce evenly over the cauliflower ensuring all the florets are well coated.
Sprinkle the remaining 0.5 cup of Gruyère cheese over the sauce and top with panko breadcrumbs.
Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the cheese is bubbly.
Garnish with chopped fresh parsley before serving.
Allow to cool for a few minutes before serving. Enjoy!
Nutrition Facts
Calories |
2151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 92.2 g | 461% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 5860 mg | 255% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 41.9 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2765 mg | 213% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3449 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
