Creamy and comforting, this classic cauliflower gratin recipe made with a classic Béchamel sauce, floured with nutmeg, and finished with grated Gruyere layer crisp and creamy.
This cauliflower gratin is one of those recipes, very simple to make with very few ingredients.
In the culinary arts, the gratin is a traditional dish that is baked with a topping of breadcrumbs and cheese, and they should get crispy.
Which Cheese to Use
Gruyere is a good choice for a gratin or a combination of Gruyere and Parmesan. But, Mozzarella, Gouda, Cheddar are also, ideal for delicious, golden gratin dish.
Prep: 20 mins; Cook: 25 mins; Total: 45 mins; Servings: 6 servings
1 large head of cauliflower, cut into florets
50g (5 tablespoons) butter
40g (4 tablespoons) flour
500 ml milk
220g (1 1/3 cups) Gruyère cheese (grated)
1/4 teaspoon nutmeg
1. Preheat oven to 180ºC (360°F ). Generously butter a baking dish and set it aside.
2. Bring a large saucepan of lightly salted water to the boil. Add the cauliflower florets to the pan and boil for 5 -7 minutes, until the florets are just tender. Remove the pan from the heat and drain the cauliflower. Arrange them in the buttered dish.
Make the Béchamel Sauce
3. In a medium saucepan over medium heat, melt the butter. Add the flour and whisk until it forms a smooth paste. Continue whisking for about 1 minutes.
4. Gradually add the milk. Continue whisking and cook until the sauce is smooth, and thickened. Remove from the heat and add half of the grated cheese and nutmeg. Season with salt and pepper.
5. Pour the Béchamel sauce over the cauliflower and gently toss the florets to make sure they are thoroughly coated with the sauce. Sprinkle the rest of cheese over the gratin.
6. Bake it for 25-30 minutes, until the cheese is melted and browned. Serve hot.
Food, like a loving touch or a glimpse of divine power, has that ability to comfort ― Norman Kolpa