Cauliflower Gratin

This creamy and decadent cauliflower gratin made a recent dinner extra special! What’s not to love about perfectly cooked, tender cauliflower swimming in a gruyère and parmesan cheese sauce, then topped with buttery panko? Even my husband and son, who aren’t huge fans of cauliflower, thought this Ina Garten recipe was delicious. This cauliflower gratin paired very nicely with Parmesan chicken and lemon asparagus. I’ll be making this recipe again!

Cauliflower Gratin

Ingredients:

• 1 (3-pound) head of cauliflower, cut into large florets
• 4 tbsp butter, divided
• 3 tbsp flour
• 2 cups hot milk
• ¾ cup Gruyère cheese, grated, divided
• ½ cup Parmesan, freshly grated
• ¼ tsp nutmeg
• Sea salt and freshly cracked pepper, to taste
• ¼ cup plain panko crumbs
• Fresh parsley, chopped

How to make a Cauliflower Gratin

Preheat the oven to 375 degrees. Coat a small baking dish with cooking spray.

Cook the cauliflower in salted boiling water until tender, about 3 minutes. Remove the florets from the water immediately and set them aside until needed.

Heat two tablespoons of butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, for 2 minutes.

Add the hot milk and whisk constantly for a few minutes until it boils and thickens. Remove from the heat. 

Add ½ cup of the Gruyère along with the Parmesan cheese. Whisk until well combined. Add the nutmeg, then season with sea salt and freshly cracked pepper to taste.

Pour ⅓ of the cheese sauce into the bottom of the small baking dish. Place the drained cauliflower on a plate, then spread the remaining cheese sauce over the florets.

Mix the panko crumbs with the remaining ¼ cup of Gruyère cheese until well combined. Sprinkle evenly over the top of the cauliflower. Melt the remaining 2 tablespoons of butter and evenly drizzle it over the panko crumbs.

Bake for 25-30 minutes, or until the top is golden brown.

Sprinkle chopped parsley on top, if desired.

Serve hot or at room temperature. Enjoy!