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!
- 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
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.
- 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.