Cauliflower Gratine Gratin

Indulge in the rich, creamy comfort of this Cauliflower Gratine Gratin—a decadent side dish that’s perfect for a cozy family dinner or an elegant holiday spread. Tender cauliflower florets are enveloped in a velvety béchamel sauce infused with garlic, nutmeg, and a blend of Gruyère and Parmesan cheeses, creating a luxurious depth of flavor. Topped with a golden, crispy breadcrumb crust and a hint of olive oil, this baked gratin offers the ultimate balance of creamy and crunchy textures. Simple to prepare yet impressively indulgent, this recipe is a celebration of classic French techniques and wholesome ingredients. Garnish with fresh parsley for a pop of color, and serve warm for a dish that’s bound to become a new favorite.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 head (about 2 pounds) Cauliflower
• 4 tablespoons Butter
• 3 tablespoons All-purpose flour
• 2 cups Whole milk
• 0.5 cups Heavy cream
• 0.5 teaspoons Garlic powder
• 0.25 teaspoons (freshly grated if possible) Nutmeg
• 1 teaspoons Salt
• 0.5 teaspoons Freshly ground black pepper
• 1 cups (grated) Gruyère cheese
• 0.5 cups (grated) Parmesan cheese
• 0.5 cups Breadcrumbs
• 1 tablespoon Olive oil
• 2 tablespoons (chopped, optional for garnish) Fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.

Step 2

Cut the cauliflower into florets and steam or boil them until they are just tender but still slightly crisp, about 5-6 minutes. Drain well and set aside.

Step 3

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking continuously, to form a roux.

Step 4

Gradually whisk in the milk and heavy cream, ensuring no lumps form. Cook the mixture over medium heat, whisking frequently, until the sauce thickens, about 5 minutes.

Step 5

Remove the saucepan from the heat and stir in garlic powder, nutmeg, salt, pepper, ¾ cup of Gruyère cheese, and ¼ cup of Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.

Step 6

Place the cooked cauliflower florets in a single layer in the prepared baking dish. Pour the cheese sauce evenly over the cauliflower.

Step 7

In a small bowl, mix the breadcrumbs, olive oil, remaining Gruyère cheese, and Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the top of the gratin.

Step 8

Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbling.

Step 9

Remove the gratin from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(1859.2g)

Amount per serving	% Daily Value*
Calories	2520.4

Total Fat 178.6g	0%
Saturated Fat 96.7g	0%
Polyunsaturated Fat 5.8g
Cholesterol 499.8mg	0%
Sodium 6373.4mg	0%
Total Carbohydrate 132.8g	0%
Dietary Fiber 22.4g	0%
Total Sugars 46.2g
Protein 100.3g	0%

Vitamin D 255.4IU	0%
Calcium 2649.8mg	0%
Iron 8.5mg	0%
Potassium 3789.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.3%

Protein: 15.8%

Carbs: 20.9%