Cauliflower Gratin
Instructions
- 1
Preheat your oven to 375°F (190°C). Butter a 9x13 inch baking dish.
- 2
Cut the cauliflower into bite-sized florets. Bring a large pot of salted water to boil and blanch the cauliflower for 5 minutes until just tender. Drain well.
- 3
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 2 minutes to create a roux.
- 4
Gradually add the milk and cream, whisking continuously to prevent lumps. Cook for 5-7 minutes until the sauce thickens.
- 5
Remove from heat and stir in 100g of the gruyere cheese and half the parmesan. Season with nutmeg, salt, and pepper.
- 6
Arrange the blanched cauliflower in the prepared baking dish. Pour the cheese sauce evenly over the cauliflower.
- 7
Mix the remaining gruyere and parmesan with the breadcrumbs. Sprinkle this mixture over the top.
- 8
Bake for 30-35 minutes until golden brown and bubbling around the edges.
- 9
Let rest for 5 minutes before serving to allow the sauce to set slightly.
Chef's Note
"This creamy cauliflower gratin transforms a humble vegetable into an elegant side dish worthy of any holiday table. The combination of Gruyère and Parmesan creates a rich, golden crust that'll have everyone asking for seconds—don't be intimidated by the béchamel, it comes together beautifully!"
