Cauliflower Gratin
Blanched cauliflower florets are baked in a luscious bechamel sauce topped with a golden crust of gruyere cheese and crispy breadcrumbs that create the perfect contrast of textures. This elegant French-inspired side dish is rich, bubbling, and utterly irresistible straight from the oven.
A luxurious French-style cauliflower gratin smothered in bechamel sauce with a golden cheesy breadcrumb crust.
Nutrition per serving
Ingredients
Produce
Dairy
Pantry
Instructions
Blanch the Cauliflower
Preheat your oven to 400 degrees Fahrenheit and butter a 9 by 13 inch baking dish. Bring a large pot of salted water to a boil and blanch the cauliflower florets for 4 minutes until just barely tender. Drain very well and pat dry with paper towels before transferring to the prepared baking dish.
Make the Bechamel
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes to eliminate the raw flour taste. Gradually whisk in the whole milk, pouring it in a slow steady stream while stirring constantly. Cook for 5 minutes until the sauce is thick and smooth. Remove from heat and stir in one cup of the gruyere cheese.
Assemble the Gratin
Pour the cheese bechamel sauce evenly over the cauliflower in the baking dish, making sure every floret is coated. In a small bowl, mix together the remaining gruyere cheese and panko breadcrumbs. Scatter this mixture evenly over the top of the sauced cauliflower.
Bake Until Golden
Bake the gratin in the preheated oven for 25 to 30 minutes until the sauce is bubbling around the edges and the breadcrumb topping is deeply golden and crispy. If the top is not golden enough after 30 minutes, broil for 2 minutes while watching carefully to avoid burning.
Substitutions
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