Delicious Cauliflower Gratin with Gruyère Cheese

This Easy Cauliflower Gratin with Gruyère is a creamy, cheesy delight that makes a perfect side dish for any meal. With tender cauliflower florets and a rich Gruyère sauce, this gratin is topped with a golden, crispy breadcrumb mixture for an extra layer of flavor and texture.

INGREDIENTS

• Bread: 3 slices white sandwich bread, torn into large pieces for a homemade breadcrumb topping.
• Parmesan Cheese: 2 tablespoons, grated, adds a rich flavor to the breadcrumbs.
• Butter: 3 tablespoons, used in the roux and for richness.
• Flour: ⅓ cup all-purpose, for thickening the sauce.
• Milk: 2 cups, creating the base of the creamy sauce.
• Cauliflower: 1 head (about 2 pounds), cored and cut into small florets.
• Gruyère Cheese: 4 ounces, grated, provides a rich and nutty flavor.
• Salt and Pepper: To taste, for seasoning the dish.

INSTRUCTIONS

Step 1:

Preheat the oven to 350°F. In a food processor, combine the bread and Parmesan cheese. Pulse until coarse crumbs form, about 3 to 4 times. Set aside the breadcrumb mixture.

Step 2:

In a large saucepan, melt the butter over medium heat. Add the flour and cook, whisking constantly for about 1 minute until the mixture turns slightly golden. Gradually whisk in the milk until smooth and bring to a simmer.

Step 3:

Add the cauliflower florets to the saucepan, season with salt and pepper, and cover with a lid. Cook for about 5 minutes, until the cauliflower starts to soften.

Step 4:

Remove the saucepan from heat and gradually stir in the grated Gruyère cheese until melted and combined with the sauce.

Step 5:

Pour the cauliflower mixture into a 2-quart baking dish. Sprinkle the prepared breadcrumb mixture evenly over the top.

Step 6:

Cover the baking dish with aluminum foil and bake for 20 minutes, until the cauliflower is easily pierced with a knife.

Step 7:

Remove the foil and bake for an additional 20 minutes, or until the breadcrumbs are golden brown. Serve hot.

Serving and Storage Tips

• Serve the cauliflower gratin warm as a side dish with roasted chicken, beef, or pork. It pairs perfectly with a fresh green salad for a balanced meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to retain its crispy breadcrumb topping.
• For a quick reheat, use the microwave, but note that the breadcrumb topping may lose some of its crunch.

Helpful Notes

• To save time, you can prepare the cauliflower and breadcrumb topping in advance and refrigerate them separately. Assemble just before baking.
• If you don't have Gruyère, substitute with another melty cheese like Swiss or Fontina for a similar flavor.
• The roux should be cooked just until it turns golden brown to avoid a raw flour taste in the sauce.

Tips from Well-Known Chefs

• Chef Julia Child recommends adding a pinch of nutmeg to béchamel sauces for a warm and aromatic touch.
• Chef Thomas Keller suggests using freshly grated cheese for the best melting texture and flavor in gratins.

WHY YOU'LL LOVE THIS RECIPE

• The rich and creamy sauce makes it a comforting and satisfying side dish.
• The combination of tender cauliflower and a crispy breadcrumb topping creates a delightful contrast of textures.
• It’s a versatile dish that pairs well with various main courses and can even be enjoyed as a vegetarian main.

VARIATIONS

• Add sautéed mushrooms or cooked spinach for extra veggies in the gratin.
• Use almond flour instead of breadcrumbs for a gluten-free version.
• Incorporate a pinch of smoked paprika into the breadcrumb mixture for a subtle smoky flavor.