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bread crumb-topped casserole in an oval baking dish

Cauliflower Gratin Recipe

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4.65 from 14 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 6 servings
Category Side Dish
Cuisine American/French
Author Lauren Grant

Description

A creamy and cozy cauliflower au gratin. Flavored with Gruyère, Parmesan, and fresh thyme, it's simple yet spectacular.

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Ingredients

  • 1 large head cauliflower (2-2 ½ pounds), cut into 1-inch florets
  • 4 tablespoons unsalted butter, divided
  • 1 cup diced onion
  • 2 large cloves garlic, minced
  • 3 tablespoons all-purpose flour or regular whole-wheat flour
  • Kosher salt and black pepper
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon cayenne pepper
  • 1 ½ cups whole milk, warmed
  • ½ cup shredded Gruyère (2 ounces)
  • ½ cup shredded Parmesan (2 ounces), divided
  • ½ cup whole-wheat Panko breadcrumbs
  • 2 teaspoons chopped fresh thyme, or 1 teaspoon dried

Instructions

  • Preheat oven to 425°F (218ºC). Coat a 2-quart baking dish with nonstick spray.
  • Place cauliflower florets in a large glass bowl. Add 1 tablespoon water and ¼ teaspoon salt; toss to coat then place a large dinner plate over top (or cover tightly with a piece of plastic wrap). Microwave for 2 minutes, stir and continue to microwave in 1 minute intervals until crisp-tender, about 4–5 minutes total*. Drain and set aside.
    cauliflower florets in a glass bowl with a white plate set on top
  • Melt 2 tablespoons butter in a large sauté pan over medium heat. Add onions and garlic and cook until softened, about 5 minutes.
    onions cooked in a skillet with butter
  • Whisk in flour, ½ teaspoon each kosher salt and black pepper, nutmeg, and cayenne and cook, whisking constantly, 2 minutes.
    onions cooking in a skillet with spices
  • Slowly whisk in milk until thickened, 2 minutes. Off heat, stir in Gruyère and ¼ cup Parmesan, then stir in cauliflower until completely coated; transfer to prepared baking dish.
    cauliflower in a pan coated with cheese sauce
  • Melt remaining 2 tablespoons butter. Combine melted butter with Panko, remaining ¼ cup Parmesan, and thyme; season with salt and black pepper. Sprinkle crumbs evenly over gratin.
    cauliflower in a baking dish topped with breadcrumbs and shredded cheese
  • Bake until crumbs are golden brown and sauce is bubbly, 25–30 minutes. Let gratin rest 10 minutes.

Equipment

2-quart baking dish
large mixing bowl
Large sauté pan
Silicone whisk

Notes

  • If you do not want to microwave the cauli, you can blanch it. Cook cauliflower in a pot of boiling salted water until crisp-tender, 2–3 minutes; drain.
  • This recipe is adapted from a recipe I originally developed for Cuisine at Home Magazine
  • The microwave time will largely depend on how powerful your microwave is. Check the tenderness of the cauliflower every minute or so to ensure it isn’t getting over-steamed.

Nutrition

Serving: 1/6 of the recipeCalories: 230kcalCarbohydrates: 17.5gProtein: 11.5gFat: 13.5gSaturated Fat: 9gCholesterol: 39mgSodium: 505mgFiber: 4.5gSugar: 7.5g
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