Description
This Cauliflower au Gratin recipe is a creamy, cheesy baked side dish featuring tender cauliflower florets smothered in a rich cheddar and Gruyere cheese sauce, topped with a crispy golden breadcrumb and cheese crust. Perfect for elevating a weeknight dinner or impressing guests, this comforting dish blends smooth, velvety textures with a satisfyingly crunchy topping.
Ingredients
Scale
Vegetables
- 2 pounds cauliflower florets
- 1 tablespoon salt
Cheese Sauce
- 1/4 cup butter, divided (4 tablespoons total)
- 3 tablespoons all-purpose 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 (190ºC) to ensure it is hot and ready for baking once all components are prepared.
- Boil Cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and boil for 5 minutes until slightly tender but still firm. Drain the cauliflower in a colander and set aside.
- Make Roux: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Sprinkle in the flour and whisk constantly for about 1 minute until the mixture lightly browns to develop flavor.
- Prepare Cheese Sauce: Gradually pour in the whole milk while continuously whisking to prevent lumps. Bring the mixture to a boil and continue whisking for 1 minute until the sauce thickens.
- Add Cheese: Remove from heat and stir in the ground black pepper, 1/2 cup shredded white cheddar cheese, and all of the grated Gruyere cheese. Whisk until the cheese melts completely and the sauce is smooth.
- Assemble Gratin: Spread half of the cheese sauce evenly on the bottom of an 8×11 inch baking dish. Layer the cooked cauliflower florets evenly over the sauce. Pour the remaining cheese sauce over the cauliflower to cover completely.
- Prepare Topping: In a small bowl, mix the bread crumbs with the remaining 1/2 cup shredded white cheddar cheese. Sprinkle this mixture evenly over the top of the assembled gratin.
- Add Butter to Topping: Melt the remaining 2 tablespoons of butter and drizzle it over the breadcrumb and cheese topping to promote a golden, crispy finish during baking.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 25 minutes until the topping is golden brown and the cheese sauce bubbles around the edges.
- Serve: Remove from the oven and allow to cool slightly before serving hot, which brings out the best texture and flavor in the gratin.
Notes
- Boiling the cauliflower partially cooks it so it finishes perfectly in the oven without becoming mushy.
- Using a combination of cheddar and Gruyere cheeses adds both sharpness and a creamy meltiness.
- The breadcrumb topping with melted butter creates a deliciously crunchy contrast to the creamy interior.
- This dish can be prepared ahead of time and baked just before serving.
- For a crispier topping, you can broil the gratin for 1-2 minutes at the end of baking, watching carefully to prevent burning.
