Description
Cauliflower Au Gratin is a rich, cheesy baked side dish featuring roasted cauliflower florets smothered in a creamy cheese sauce made with Parmesan and Gruyère, topped with toasted panko breadcrumbs for a delightful crunch. Perfect for a comforting, elegant addition to any meal.
Ingredients
Vegetables
- 1 (2½ pound-head) cauliflower, cut into florets or 1 (24 ounce bag cauliflower florets
Seasonings and Oils
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 2 teaspoons mustard powder
- ¼ teaspoon ground nutmeg
Dairy and Cheese
- 5 tablespoons salted butter
- 1¾ cups whole milk
- ¾ cup freshly grated Parmesan cheese, plus more for serving
- 1 cup freshly grated Gruyère
Other
- ½ cup panko breadcrumbs
- 1 large shallot, thinly sliced
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 tablespoon minced fresh flat leaf parsley, for serving (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F with a rack positioned in the center. This ensures even roasting and baking throughout the recipe.
- Roast the Cauliflower: Place cauliflower florets in a 9 x 13-inch baking dish. Toss with 2 tablespoons of olive oil and ½ teaspoon of sea salt. Roast for 10 minutes until slightly tender and beginning to brown.
- Toast the Panko Breadcrumbs: While cauliflower roasts, melt 2 tablespoons of butter in a medium skillet over medium heat. Add panko breadcrumbs and toss to coat. Cook, stirring occasionally until golden brown and crisp, about 3-4 minutes. Transfer to a bowl and wipe out the skillet.
- Prepare the Cream Sauce: In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat until shimmering. Add sliced shallot and cook, stirring, until softened, about 3 minutes. Add minced garlic and cook, stirring until fragrant, about 1 more minute.
- Make a Roux and Thicken Sauce: Add remaining 3 tablespoons butter to the skillet and melt. Sprinkle in the flour and whisk continuously until absorbed and smooth, about 1 minute. Slowly whisk in whole milk, continuing to stir and cook until the sauce thickens, about 4-5 minutes.
- Incorporate Seasonings and Cheese: Stir in mustard powder, remaining ½ teaspoon sea salt, black pepper, nutmeg, then add ½ cup Parmesan cheese and ¾ cup Gruyère. Cook while whisking until cheeses melt and sauce is creamy, about 2-3 minutes. Remove from heat.
- Assemble the Gratin: Remove the partially roasted cauliflower from the oven. Pour the cheese cream sauce evenly over the cauliflower. Sprinkle the top with the remaining ¼ cup Parmesan and ¼ cup Gruyère cheese.
- Bake the Gratin: Return the baking dish to the oven and bake for 25-30 minutes until the sauce is bubbling and the cheese topping is lightly browned and golden.
- Rest and Garnish: Remove from oven and allow the gratin to cool for about 10 minutes. Top with toasted panko breadcrumbs and fresh parsley if desired for added texture and a pop of color.
- Serve and Enjoy: Serve warm as a comforting side dish to complement your meal.
Notes
- You can use pre-cut frozen cauliflower florets to save prep time; just adjust roasting slightly if needed.
- The panko topping adds a nice crunch but can be omitted if you prefer a softer texture.
- For a lighter version, use low-fat milk and reduce butter slightly, but the richness will be affected.
- Make sure to whisk the sauce continuously to prevent lumps when adding flour and milk.
- The dish can be prepared a day ahead and baked just before serving; add panko breadcrumbs fresh to keep them crisp.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
