Creamy Cauliflower Gratin
This easy creamy cauliflower gratin is the perfect cheesy side dish for Thanksgiving, Christmas, or any dinner. Made with Gruyère, sharp cheddar, and tender cauliflower, it’s a rich, flavorful, and easy side.
Servings: 6
Ingredients
- 2 1/2 to 3 lb. Cauliflower Florets
- 4 Tablespoons Salted Butter
- 3 Tablespoons Flour
- 3 Shallots (or 1/4 cup onion, finely chopped)
- 2 Garlic Cloves (minced)
- 2 cups Half-n-Half
- 1 teaspoon Salt (more to taste)
- 1 teaspoon Pepper
- 1 cup Gruyere Cheese (freshly grated)
- 1 cup Sharp White Cheddar (freshly grated, more for topping)
- 1/4 cup Bread Crumbs (optional)
- 1/4 teaspoon Nutmeg (optional)
Instructions
- Preheat the oven to 375 degrees. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
- Meanwhile, melt 4 tablespoons of butter in a pot over low heat. Add shallots and cook for 2 minutes. Add garlic and cook for 30 seconds. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the half-n-half into the butter-flour mixture and whisk until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add salt, pepper, and optional nutmeg.
- Gradually add the cheeses a little at a time. This helps to keep the mixture from clumping. Set aside some cheese for sprinkling on the top (1/2 cup of each). I suggest using freshly grated cheese as bagged shredded cheese has a coating on it to keep it from sticking, which results in less meltability. For extra cheesiness, add 2 cups of cheese into bechamel sauce. Add 1 cup to the top before baking.
- Add the drained cauliflower to the cheese sauce. Stir until combined and the cauliflower is coated. Generously sprinkle with the remaining 1 cup of cheese.
- If you are adding bread crumbs, sprinkle the cauliflower with bread crumbs and drizzle 2 Tablespoons of butter on the top of the bread crumbs. Bake for 23 to 28 minutes, until the top is golden and the sauce is bubbling. Serve hot or at room temperature.
Notes
If you are using bread crumbs, I suggest using panko bread crumbs.
Make sure to thoroughly drain the cauliflower to keep any water out of the cheese sauce.
Nutrition
Calories: 373kcal | Carbohydrates: 22g | Protein: 19g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 850mg | Potassium: 785mg | Fiber: 5g | Sugar: 9g | Vitamin A: 765IU | Vitamin C: 92mg | Calcium: 516mg | Iron: 1mg
