Classic Cauliflower Gratin
Also known as cauliflower cheese, this classic cauliflower gratin is a traditional side dish that goes beautifully with roasted meats and fish. Coated in a creamy béchamel sauce and smothered with cheese, it's sure to be a hit at the dinner table!
Equipment
- Steamer
- 8" casserole dish
Ingredients
- 1 cauliflower head in bite-sized florets
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1.5 cups milk
- 1 tsp salt
- 1/4 tsp white pepper
- pinch of nutmeg
- 1.5 cups of cheese cheddar, mozzarella, swiss, Monterey jack, etc
Instructions
- If using a dish that isn't broiler-safe, preheat the oven to 375ºF/190ºC
- Prepare a steamer and add the cauliflower.
- While the cauliflower cooks, melt 2 tbsp butter in a medium saucepan.
- When the butter begins to bubble, add 2 tbsp flour and stir to combine and keep from scorching. Cook for about a minute. Whisk the milk into the roux (the flour and butter mixture) and season with the salt, pepper and nutmeg. Stir until it thickens; this takes about 5-7 minutes.
- Test the cauliflower by piercing it with a fork. If it's tender, transfer it to the casserole dish and toss with the béchamel sauce.
- Cover the lot in cheese. Bake for 20 minutes or stick it under the broiler until the cheese is golden and bubbly.
Notes
- This dish does well with a layer of crispy breadcrumbs
- Try out different cheese blends. There are no right or wrong answers when it comes to cheese!
- Cauliflower gratin can be prepared a day in advance and kept refrigerated until ready to bake.
