Cauliflower gratin is a rich and comforting dish! It’s basically cauliflower baked in a creamy, cheesy sauce with a crispy topping. Here’s a simple recipe for a cauliflower gratin:
Ingredients:
- 1 medium head of cauliflower, cut into florets
- 1 cup heavy cream
- 1 cup whole milk
- 1 1/2 cups shredded cheese (Gruyère, cheddar, or a mix)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 garlic clove, minced (optional)
- 1/2 tsp Dijon mustard (optional)
- 1/4 tsp ground nutmeg (optional)
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese (for topping)
- Fresh herbs (like thyme or parsley, optional)
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish or any similar-sized casserole dish.
- Cook the cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 4-5 minutes, just until slightly tender (not fully cooked). Drain well and set aside.
- Make the sauce:
- In a saucepan, melt the butter over medium heat. Add the garlic (if using) and cook for 30 seconds until fragrant.
- Stir in the flour and cook for about 1 minute to form a roux.
- Slowly whisk in the heavy cream and milk, ensuring there are no lumps. Bring to a simmer and cook for 2-3 minutes, until the sauce thickens slightly.
- Add in the Dijon mustard, nutmeg (if using), and about 1 cup of the shredded cheese. Stir until melted and smooth. Season with salt and pepper to taste.
- Assemble the gratin:
- Place the drained cauliflower in the prepared baking dish. Pour the cheese sauce over the cauliflower, making sure it’s evenly coated.
- Sprinkle the remaining 1/2 cup of shredded cheese over the top, followed by the grated Parmesan.
- Bake: Bake for about 25-30 minutes, or until the top is golden brown and bubbly. You can broil it for the last 2-3 minutes to get a crispier top if you like.
- Serve: Let it sit for a few minutes to cool slightly before serving. Garnish with fresh herbs, if desired.
Tips:
- You can add some breadcrumbs on top for extra crunch.
- For a more decadent version, use a mix of cheeses like sharp cheddar, Gruyère, and Parmesan.
- To make it lighter, you can swap the heavy cream for half-and-half or a milk-based alternative.
It’s a great side dish for roasted meats, or you could serve it as a main for a vegetarian meal. Enjoy!
