Description
This Cauliflower au Gratin recipe offers a creamy, cheesy casserole featuring tender cauliflower florets baked with a rich Gruyere and white cheddar cheese sauce, topped with a crispy, buttery breadcrumb crust. Perfect as a comforting side dish or a satisfying vegetarian main, it blends smooth, savory flavors with a golden brown, bubbly finish.
Ingredients
Scale
Vegetables
- 2 pounds cauliflower florets
- 1 tablespoon salt
Cheese Sauce
- 1/4 cup butter (divided)
- 3 tablespoons flour
- 2 cups whole milk
- 1/2 teaspoon ground black pepper
- 1 cup shredded white cheddar cheese, divided
- 1/2 cup grated Gruyere cheese
Topping
- 1/4 cup bread crumbs
Instructions
- Preheat Oven: Preheat your oven to 375ºF to ensure it is hot and ready for baking when all components are prepared.
- Boil Cauliflower: Bring a large pot of water to a boil and add the tablespoon of salt. Add the cauliflower florets and boil for 5 minutes until slightly soft. Drain them in a colander and set aside.
- Make Roux: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Sprinkle in the flour, then whisk the mixture constantly for about 1 minute. The mixture may slightly brown, adding depth of flavor.
- Prepare Cheese Sauce: Gradually pour in the whole milk while whisking to avoid lumps. Continue whisking until the milk comes to a boil. Boil for 1 minute, whisking constantly until the sauce begins to thicken.
- Add Cheese: Remove the pan from heat, then add the ground black pepper, 1/2 cup white cheddar cheese, and Gruyere. Whisk until the cheese is fully melted and the sauce is smooth.
- Assemble Gratin: Spread half of the cheese sauce on the bottom of an 8×11 inch baking dish. Evenly distribute the cooked cauliflower florets over the sauce in a single layer. Pour the remaining cheese sauce over the cauliflower to cover.
- Prepare Topping: In a small bowl, combine the bread crumbs with remaining 1/2 cup of cheddar cheese. Sprinkle the mixture evenly over the top of the assembled cauliflower and sauce.
- Add Butter: Melt the remaining 2 tablespoons of butter and drizzle over the breadcrumb topping to ensure it gets golden and crispy while baking.
- Bake: Transfer the dish to the oven and bake uncovered for 25 minutes. The top should turn completely golden brown and the cheese sauce will be bubbling around the edges.
- Serve: Remove from the oven and allow to cool slightly before serving hot for the best texture and flavor.
Notes
- Boiling the cauliflower before baking ensures it cooks evenly and becomes tender without drying out in the oven.
- Use freshly grated cheese for the best melting texture and flavor.
- The breadcrumb topping adds a lovely crunch and golden finish—don’t skip the melted butter drizzle for optimal crispiness.
- This dish can be made ahead and baked just before serving for convenience.
- To reduce calories, substitute whole milk with 2% milk and use light cheese options.
