Name: Cauliflower Au Gratin Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: French
Ingredients: 1 large head of cauliflower, cut into florets; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cups whole milk; 1 cup grated Gruyère cheese; ½ cup grated Parmesan cheese; ¼ cup breadcrumbs; 2 cloves garlic, minced; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon ground nutmeg; 1 tablespoon chopped fresh parsley (optional)

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Cauliflower Au Gratin is a classic French dish that brings out the best in this versatile vegetable. This recipe combines tender cauliflower florets with a rich, cheesy béchamel sauce, all baked to perfection with a golden breadcrumb topping. It's a comforting and elegant side dish that's perfect for special occasions or a cozy family dinner. With its creamy texture and savory flavor, Cauliflower Au Gratin is sure to impress guests and become a favorite at the table. Cauliflower Au Gratin Recipe

Why I Love This Recipe

I love how this dish transforms simple cauliflower into a luxurious side that's both comforting and elegant. The creamy béchamel sauce, infused with Gruyère and Parmesan, adds depth and richness, while the golden breadcrumb topping provides a satisfying crunch. It's a versatile recipe that pairs well with various main courses and is always a hit at gatherings.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large head of cauliflower, cut into florets
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup grated Gruyère cheese
½ cup grated Parmesan cheese
¼ cup breadcrumbs
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
1 tablespoon chopped fresh parsley (optional)

Directions

Preheat the oven to 375°F (190°C). Grease a 2-quart baking dish with butter or cooking spray and set aside.
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes until just tender. Drain well and transfer to the prepared baking dish.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Stir in the flour to form a roux, cooking for about 2 minutes until golden and bubbling.
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, whisking constantly, until the sauce thickens, about 5 minutes. Remove from heat and stir in the Gruyère cheese, ¼ cup of the Parmesan cheese, salt, pepper, and nutmeg until the cheese is melted and the sauce is smooth.
Pour the cheese sauce evenly over the cauliflower florets in the baking dish. Sprinkle the breadcrumbs and the remaining ¼ cup of Parmesan cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbling around the edges. Garnish with chopped fresh parsley, if desired, before serving.

Servings and Timing

Servings: 6
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

Variations

Cheese Options: While Gruyère and Parmesan are traditional, I sometimes use sharp cheddar or Fontina for a different flavor profile.
Herbs: Incorporating fresh thyme or rosemary into the béchamel sauce adds an aromatic touch.
Spice: A pinch of cayenne pepper or mustard powder can provide a subtle kick.

Storage and Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, I cover the dish with foil and bake at 350°F (175°C) until warmed through, about 15-20 minutes. Alternatively, individual portions can be microwaved for 2-3 minutes.

FAQs

What can I use instead of Gruyère cheese?

I often substitute Gruyère with sharp cheddar, Fontina, or Swiss cheese, depending on what I have on hand. Each offers a unique flavor that complements the dish well.

Can I make this dish ahead of time?

Yes, I prepare the dish up to the baking step, cover it, and refrigerate for up to 24 hours. When ready to serve, I bake it as directed, adding a few extra minutes to the cooking time if needed.

Is it possible to make this recipe gluten-free?

Absolutely. I use gluten-free all-purpose flour for the roux and gluten-free breadcrumbs for the topping to accommodate dietary restrictions.

Can I freeze Cauliflower Au Gratin?

While I prefer it fresh, I sometimes freeze the assembled, unbaked dish. I wrap it tightly and freeze for up to 2 months. When ready to bake, I thaw it in the refrigerator overnight and bake as directed.

How do I prevent the sauce from curdling?

To avoid curdling, I ensure the milk is at room temperature before adding it to the roux and whisk continuously to maintain a smooth consistency.

Conclusion

Cauliflower Au Gratin is a timeless and versatile dish that brings a touch of elegance to any meal. The combination of tender cauliflower, creamy béchamel sauce, and a golden, cheesy topping creates a deliciously satisfying side dish. Whether serving it at a holiday gathering or a simple weeknight dinner, this recipe is sure to become a beloved part of the culinary repertoire. Enjoy the comforting flavors and delightful textures of this classic French dish!

Cauliflower Au Gratin Recipe

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Author: Sue
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Side Dish
Method: Baking
Cuisine: French
Diet: Vegetarian

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Description

Cauliflower Au Gratin is a creamy, cheesy French-inspired side dish featuring tender cauliflower baked in a rich béchamel sauce with Gruyère and Parmesan, topped with golden breadcrumbs.

Instructions

Preheat the oven to 375°F (190°C). Grease a 2-quart baking dish with butter or cooking spray and set aside.
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes until just tender. Drain well and transfer to the prepared baking dish.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Stir in the flour to form a roux, cooking for about 2 minutes until golden and bubbling.
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, whisking constantly, until the sauce thickens, about 5 minutes. Remove from heat and stir in the Gruyère cheese, ¼ cup of the Parmesan cheese, salt, pepper, and nutmeg until the cheese is melted and the sauce is smooth.
Pour the cheese sauce evenly over the cauliflower florets in the baking dish. Sprinkle the breadcrumbs and the remaining ¼ cup of Parmesan cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbling around the edges. Garnish with chopped fresh parsley, if desired, before serving.