Easy Cauliflower Gratin With Gruyère (Print version)
Tender cauliflower baked in a creamy Gruyère sauce with a golden Parmesan breadcrumb topping.
# Ingredients:
For the cauliflower
01 -
1 large head cauliflower, about 2 lb (900 g), cut into bite-size florets
02 -
1 1/2 teaspoons kosher salt, divided
03 -
Butter, for greasing the baking dish
For the Gruyère sauce
04 -
3 tablespoons (42 g) unsalted butter
05 -
3 tablespoons all-purpose flour
06 -
2 cups (480 ml) whole milk, warmed
07 -
1 teaspoon Dijon mustard
08 -
1/8 teaspoon ground nutmeg
09 -
1/4 teaspoon black pepper
10 -
5 oz (140 g) Gruyère cheese, freshly grated, divided
For the topping
11 -
3/4 cup (45 g) panko breadcrumbs
12 -
1/4 cup (25 g) grated Parmesan cheese
13 -
1 tablespoon (14 g) unsalted butter, melted
14 -
1 tablespoon chopped fresh parsley, optional
# Instructions:
01 -
Preheat the oven to 375°F. Butter a 2-quart baking dish and set it aside.
02 -
Bring a large pot of salted water to a boil. Add the cauliflower and cook for 4-5 minutes, until barely tender. Drain very well.
03 -
Melt 3 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly.
04 -
Slowly whisk in the warm milk. Cook for 3-5 minutes, until smooth and lightly thickened. Remove from the heat and stir in Dijon, nutmeg, pepper, 1 teaspoon salt, and 4 oz of the Gruyère.
05 -
Fold the drained cauliflower into the sauce. Spoon into the prepared baking dish and sprinkle with the remaining Gruyère.
06 -
Mix panko, Parmesan, and melted butter in a small bowl. Scatter evenly over the cauliflower.
07 -
Bake for 25-30 minutes, until the sauce bubbles around the edges and the topping is deep golden. Rest for 5 minutes, then sprinkle with parsley if using.
# Good to know:
01 -
Best served warm after a 5-minute rest.
02 -
Use freshly grated Gruyère for the smoothest sauce.
03 -
If assembled cold, add 5-10 minutes to the bake time.