Description
This Cauliflower au Gratin recipe is a creamy, cheesy baked dish featuring tender cauliflower florets smothered in a rich white cheddar and Gruyere cheese sauce, topped with a golden breadcrumb crust. Perfect as a comforting side or a vegetarian main, it combines smooth, melted cheese with crispy toppings for a delightful contrast of textures.
Ingredients
Scale
Vegetables
- 2 pounds cauliflower florets
- 1 tablespoon salt
Cheese Sauce
- 1/4 cup butter (divided, 4 tablespoons total)
- 3 tablespoons flour
- 2 cups whole milk
- 1/2 teaspoon ground black pepper
- 1 cup shredded white cheddar cheese (divided)
- 1/2 cup grated Gruyere cheese
Topping
- 1/4 cup bread crumbs
Instructions
- Preheat Oven: Preheat your oven to 375ºF to ensure it is hot and ready for baking when all components are prepared.
- Boil Cauliflower: Bring a large pot of water to a boil and add the tablespoon of salt. Add the cauliflower florets and boil for 5 minutes until slightly soft. Drain them in a colander and set aside.
- Make Roux: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Sprinkle in the flour, then whisk the mixture constantly for about 1 minute until it slightly browns, which adds depth of flavor.
- Add Milk: Gradually pour in the whole milk while whisking to avoid lumps. Continue whisking until the milk comes to a boil. Boil for 1 minute, whisking constantly until the sauce thickens.
- Add Cheese: Remove the pan from heat, then stir in ground black pepper, half the white cheddar cheese, and all the Gruyere cheese. Whisk until the cheese fully melts and the sauce is smooth.
- Assemble Layer: Spread half of the cheese sauce on the bottom of an 8×11 inch baking dish. Evenly arrange the boiled cauliflower florets over the sauce in a single layer. Pour the remaining cheese sauce over the cauliflower to cover fully.
- Prepare Topping: In a small bowl, combine bread crumbs with the remaining half cup of shredded cheddar cheese. Sprinkle this mixture evenly over the top of the cheese-covered cauliflower.
- Add Butter Drizzle: Melt the remaining 2 tablespoons of butter and drizzle over the breadcrumb topping to help it brown crisply during baking.
- Bake: Place the baking dish uncovered into the oven and bake for 25 minutes until the topping is golden brown and the cheese sauce bubbles around the edges.
- Cool and Serve: Remove the dish from the oven and let it cool slightly before serving hot to enjoy the best texture and rich flavors.
Notes
- Boiling the cauliflower briefly helps to tenderize it without making it mushy.
- The cheese sauce can be made ahead and refrigerated; reheat gently before assembling.
- Use freshly grated cheeses for the best melting and flavor results.
- For a gluten-free version, substitute gluten-free flour and bread crumbs.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
