Cauliflower Gratine Gratin
Indulge in the rich, creamy comfort of this Cauliflower Gratine Gratin—a decadent side dish that’s perfect for a cozy family dinner or an elegant holiday spread. Tender cauliflower florets are enveloped in a velvety béchamel sauce infused with garlic, nutmeg, and a blend of Gruyère and Parmesan cheeses, creating a luxurious depth of flavor. Topped with a golden, crispy breadcrumb crust and a hint of olive oil, this baked gratin offers the ultimate balance of creamy and crunchy textures. Simple to prepare yet impressively indulgent, this recipe is a celebration of classic French techniques and wholesome ingredients. Garnish with fresh parsley for a pop of color, and serve warm for a dish that’s bound to become a new favorite.
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Recipe Information
Ingredients
- 1 head (about 2 pounds) Cauliflower
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons (freshly grated if possible) Nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Freshly ground black pepper
- 1 cups (grated) Gruyère cheese
- 0.5 cups (grated) Parmesan cheese
- 0.5 cups Breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Cut the cauliflower into florets and steam or boil them until they are just tender but still slightly crisp, about 5-6 minutes. Drain well and set aside.
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking continuously, to form a roux.
Gradually whisk in the milk and heavy cream, ensuring no lumps form. Cook the mixture over medium heat, whisking frequently, until the sauce thickens, about 5 minutes.
Remove the saucepan from the heat and stir in garlic powder, nutmeg, salt, pepper, ¾ cup of Gruyère cheese, and ¼ cup of Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
Place the cooked cauliflower florets in a single layer in the prepared baking dish. Pour the cheese sauce evenly over the cauliflower.
In a small bowl, mix the breadcrumbs, olive oil, remaining Gruyère cheese, and Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the top of the gratin.
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbling.
Remove the gratin from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.6 g | 229% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 6373 mg | 277% | |
| Total Carbohydrate | 132.8 g | 48% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 46.2 g | ||
| Protein | 100.3 g | 201% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 2650 mg | 204% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3789 mg | 81% | |
*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.
