Cauliflower Gratin

This creamy and decadent cauliflower gratin made a recent dinner extra special! What’s not to love about perfectly cooked tender cauliflower swimming in a gruyere and parmesan cheese sauce then topped with buttery panko? Even my husband and son, who aren’t huge fans of cauliflower, thought this Ina Garten recipe was delicious. This cauliflower gratin paired very nicely with parmesan chicken and lemon asparagus. I’ll definitely be making this recipe again!

Preheat the oven to 375 degrees. Coat a small baking dish with cooking spray.

Cook the cauliflower in salted boiling water until tender, about 3 minutes. Remove the florets from the water immediately and set aside until needed.

Heat two tablespoons of butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Add the hot milk and whisk constantly for a few minutes until boiling and thickened. Remove from the heat.

Add 1/2 cup of the gruyere along with the parmesan cheese. Whisk until well combined. Add the nutmeg then season with sea salt and freshly cracked pepper, to taste.

Pour 1/3 of the cheese sauce in the bottom of the small baking dish. Place the drained cauliflower on top then spread the rest of the cheese sauce on top of the florets.

Mix the panko crumbs with the remaining 1/4 cup of gruyere cheese until well combined. Sprinkle evenly over the top of the cauliflower. Melt the remaining 2 tablespoons of butter and evenly drizzle on top of the panko crumbs.

Bake for 25-30 minutes, or until the top is golden brown. Sprinkle chopped parsley on top, if desired. Serve hot or at room temperature. Enjoy!

Cauliflower Gratin

Ingredients

• 1 (3-pound) head of cauliflower, cut into large florets
• 4 tbsp butter, divided
• 3 tbsp flour
• 2 cups hot milk
• 3/4 cup Gruyere cheese, grated, divided
• 1/2 cup Parmesan, freshly grated
• 1/4 tsp nutmeg
• Sea salt and freshly cracked pepper, to taste
• 1/4 cup plain panko crumbs
• Fresh parsley

Instructions

• Preheat the oven to 375 degrees. Coat a small baking dish with cooking spray.
• Cook the cauliflower in salted boiling water until tender, about 3 minutes. Remove the florets from the water immediately and set aside until needed.
• Heat two tablespoons of butter in a saucepan over medium heat.
• Add the flour and cook, stirring constantly, for 2 minutes.
• Add the hot milk and whisk constantly for a few minutes until boiling and thickened. Remove from the heat.
• Add 1/2 cup of the gruyere along with the parmesan cheese. Whisk until well combined. Add the nutmeg then season with sea salt and freshly cracked pepper, to taste.
• Pour 1/3 of the cheese sauce in the bottom of the small baking dish. Place the drained cauliflower on top then spread the rest of the cheese sauce on top of the florets.
• Mix the panko crumbs with the remaining 1/4 cup of gruyere cheese until well combined.
• Sprinkle evenly over the top of the cauliflower. Melt the remaining 2 tablespoons of butter and evenly drizzle on top of the panko crumbs.
• Bake for 25-30 minutes, or until the top is golden brown. Top with chopped parsley, if desired. Serve hot or at room temperature. Enjoy!

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