Name: Cauliflower Au Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 800 g cauliflower, about 1 large head, cut into florets; 2 tablespoons butter, for the sauce; 2 tablespoons flour, for the roux; 3 garlic cloves, finely minced; 400 ml milk, whole or 2% for creaminess; 4 tablespoons Parmesan cheese, grated; 70 g mozzarella, grated; 1/4 teaspoon nutmeg, freshly grated if possible; salt, to taste; black pepper, to taste; chili flakes, to taste, optional but recommended; 50 g breadcrumbs, panko works beautifully for extra crunch; 2 tablespoons breadcrumbs, for coating the baking dish; 1 tablespoon butter, melted, for the topping; fresh parsley, chopped, for garnish

Description

This Cauliflower Au Gratin features tender florets smothered in a creamy Parmesan cheese sauce, topped with a crispy golden-brown breadcrumb crust. It’s an elegant yet simple vegetable dish that brings French-inspired comfort to any dinner table. Perfect for weeknight dinners, holiday side dishes, or meal prepping, this gratin transforms humble cauliflower into something truly special.

Ingredients

Scale

800 g cauliflower, about 1 large head, cut into florets
2 tablespoons butter, for the sauce
2 tablespoons flour, for the roux
3 garlic cloves, finely minced
400 ml milk, whole or 2% for creaminess
4 tablespoons Parmesan cheese, grated
70 g mozzarella, grated
1/4 teaspoon nutmeg, freshly grated if possible
salt, to taste
black pepper, to taste
chili flakes, to taste, optional but recommended
50 g breadcrumbs, panko works beautifully for extra crunch
2 tablespoons breadcrumbs, for coating the baking dish
1 tablespoon butter, melted, for the topping
fresh parsley, chopped, for garnish

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Instructions

Preheat and Prepare: Preheat your oven to 200°C (390°F). Grease a 25 × 18 cm baking dish and coat the bottom with 2 tablespoons breadcrumbs, adding a pinch of chili flakes to the breadcrumbs if you like a subtle spicy kick.
Cook the Cauliflower: Boil or steam the cauliflower florets for 8 minutes until just tender. Drain very thoroughly to remove excess moisture, as this prevents a soggy gratin.
Create the Roux: Melt 2 tablespoons butter in a small saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly to form a smooth paste.
Build the Sauce: Gradually whisk in the milk, stirring constantly to prevent lumps, until the sauce thickens, about 2-3 minutes. Season with nutmeg, salt, chili flakes, and black pepper.
Add the Cheese and Garlic: Remove the pan from heat and stir in the grated Parmesan and minced garlic until fully combined.
Layer the Cauliflower: Arrange the cooked cauliflower florets evenly in the prepared baking dish.
Pour the Sauce: Pour the creamy cheese sauce over the cauliflower, making sure all florets are well coated. Sprinkle the grated mozzarella evenly over the top.
Create the Topping: In a small bowl, mix 50 g breadcrumbs with 1 tablespoon melted butter, salt, and black pepper. Scatter this mixture evenly over the cheese layer for a crispy finish.
Bake: Bake for 20-25 minutes until the top is golden brown and the sauce is bubbling around the edges. Remove from the oven and garnish with freshly chopped parsley. Let the gratin rest for 5 minutes before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes