Classic Cauliflower Gratin with Cheddar & Gruyère

Name: Classic Cauliflower Gratin with Cheddar & Gruyère
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 portions
Cuisine: French
Ingredients: 1 large cauliflower (cut into florets); 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 2 cups milk (whole); 1 cup cheddar cheese (shredded); 1/2 cup Gruyère cheese (shredded); 1/4 teaspoon nutmeg (freshly grated); to taste salt and pepper; 1 cup breadcrumbs (fresh); 2 tablespoons olive oil; 2 tablespoons parsley (chopped)

60 min 6 portions Medium

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Classic Cauliflower Gratin with Cheddar & Gruyère

Indulge in a creamy, cheesy cauliflower gratin topped with a golden crumb crust. Perfect as a comforting side dish or a vegetarian main.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Medium

Cauliflower Gratin, or Gratin de Chou-Fleur, is a classic comfort dish originating from France. It combines tender cauliflower florets enveloped in a creamy cheddar and Gruyère béchamel sauce, topped with a crispy breadcrumb crust. This dish is perfect for showcasing the versatility of cauliflower, transforming a simple vegetable into a decadent, cheesy delight. Whether served as a side dish or a main course, its rich flavours and textures will have everyone asking for seconds.

Ingredients

Servings

Cauliflower

Béchamel Sauce

Topping

Instructions

Prepare the cauliflower

Bring a large pot of salted water to a boil. Add the cauliflower florets and blanch for 3-4 minutes, until tender-crisp. Drain well and set aside.

Pro tip: Ensure the cauliflower is drained thoroughly to prevent a watery gratin.

Make the béchamel sauce

In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, continuing to whisk until the sauce thickens, about 5 minutes.

Pro tip: Whisk constantly to avoid lumps forming in the sauce.

Add cheese to the sauce

Remove the béchamel from heat and stir in the cheddar and Gruyère until melted. Season with nutmeg, salt, and pepper.

Pro tip: Taste and adjust seasoning as needed.

Combine cauliflower and sauce

In a large mixing bowl, combine the drained cauliflower with the cheese sauce. Mix until the florets are well coated.

Prepare the topping

In a small bowl, combine breadcrumbs, olive oil, and parsley. Mix until breadcrumbs are evenly coated.

Pro tip: Use your hands to ensure even distribution of oil.

Assemble and bake

Preheat the oven to 190°C (375°F). Transfer the cauliflower mixture to a greased baking dish and spread the breadcrumb topping evenly over the top. Bake for 25-30 minutes until golden and bubbly.

Pro tip: Check the gratin halfway through baking to ensure the top isn't browning too quickly.

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Tips & Tricks

<ul><li>Blanch cauliflower just until tender-crisp to avoid a watery gratin.</li><li>Use fresh breadcrumbs for a superior crust.</li><li>Ensure béchamel is smooth by whisking constantly.</li></ul>

Serving Suggestions

Serve this cauliflower gratin alongside roasted meats or a fresh green salad for a balanced meal. It pairs beautifully with a crisp white wine, such as a Sauvignon Blanc, which complements the creamy cheese sauce. This gratin can be made ahead of time; simply prepare the dish through step 5, cover, and refrigerate for up to a day. When ready to serve, bake as instructed, adding a few extra minutes if needed. Store leftovers in an airtight container in the refrigerator for up to three days.