Cauiflower Gratin

Cauliflower Gratin: Tender cauliflower gets coated in a creamy cheese sauce, and for the perfect balance of salty and nutty, use both Gruyère and Parmesan. A simple thyme-seasoned crumb topping adds crunch and brings the side dish together.

Ingredients

44 6 servings 999 cals
  • 1 head Cauliflower, large florets
  • 1/2 tsp Salt
  • 1/2tsp Black Pepper
  • 1/2tsp Nutmeg, freshly ground
  • 4 tbsp Butter
  • 3 tbsp Flour
  • 2 cups Milk, hot
  • 3/4 cup Gruyere, freshly grated
  • 1/2 cup Parmesan, freshly grated
  • 1/4 cup Panko, Bread Crumbs
  • 1 tsp Thyme, fresh

Directions

  • Preheat the oven to 375 degrees F.
  • Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
  • Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
  • Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Melt remaining 2 Tbsp. butter, combine with bread crumbs, remaining ¼ cup Parmesan, and thyme; season with salt and black pepper. Sprinkle crumbs over gratin and bake until crumbs are golden brown and sauce is bubbly, 25–30 minutes. Let gratin rest 10 minutes before serving.

Notes