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Cauliflower Gratin Recipe
Ash Tyrrell

Cauliflower Gratin Recipe

I’ll never forget the first time I made this Cauliflower Gratin Recipe—it turned out so creamy and flavorful that I couldn’t believe it was made with such simple ingredients. I was honestly surprised at how delicious baked cauliflower could taste.
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Total Time 50 minutes
Ingredients Method Notes

Ingredients
  

  • 1 large head cauliflower about 3 pounds, cut into florets – Choose fresh, firm cauliflower for the best texture.
  • Kosher salt – Essential for seasoning both the cauliflower and the sauce.
  • 4 tablespoons unsalted butter divided – Real butter gives the sauce richness and smoothness.
  • 3 tablespoons all-purpose flour – Helps thicken the creamy cheese sauce.
  • 2 cups hot milk – Warm milk blends smoothly and prevents lumps.
  • 1/2 teaspoon freshly ground black pepper – Freshly cracked pepper adds depth and mild heat.
  • 1/4 teaspoon freshly grated nutmeg – Adds subtle warmth and classic flavor.
  • 3/4 cup freshly grated Gruyère cheese divided – Freshly grated cheese melts better and tastes stronger.
  • 1/2 cup freshly grated Parmesan cheese – Adds salty nutty flavor.
  • 1/4 cup fresh breadcrumbs – Creates a crispy golden topping.

Method
 

  1. Start by preheating your oven so it’s ready when needed. Bring a large pot of salted water to a boil and cook the cauliflower florets until they are just tender but still slightly firm. Drain them well to remove excess moisture, then transfer them to a baking dish. This step ensures the final dish does not become watery.
  2. In a saucepan, melt half of the butter over medium heat. Stir in the flour and cook for about two minutes to form a smooth paste. Slowly pour in the hot milk while whisking constantly to avoid lumps. Continue cooking until the sauce thickens. Remove from heat and mix in salt, pepper, nutmeg, and most of the grated cheeses until smooth and creamy.
  3. Pour some of the cheese sauce over the cauliflower and gently mix to coat. Spread the remaining sauce evenly on top. In a small bowl, combine breadcrumbs with the remaining cheese and sprinkle this mixture over the dish. Dot with the remaining butter and bake until the top is golden brown and bubbling. Let it rest for a few minutes before serving.

Notes

  • I always grate my cheese fresh because it melts more smoothly and tastes better.
  • I avoid overcooking the cauliflower so it keeps a slight bite after baking.
  • I make sure the sauce is thick before adding cheese for the creamiest texture.
  • I season the sauce well before baking so every layer is flavorful.
  • I let the dish rest for 5 minutes after baking so it sets nicely.