Chef Comerford's Cauliflower Gratin

Indulge in the ultimate comfort food with Chef Comerford's Cauliflower Gratin, a luxurious spin on a classic gratin dish. Featuring tender cauliflower florets smothered in a velvety cheese sauce made with Gruyère, Parmesan, and a hint of nutmeg, this dish is crowned with a golden, crispy panko breadcrumb topping. Perfectly balanced with creamy richness and subtle garlic notes, this easy-to-make gratin is baked to bubbly perfection in under an hour. Whether you're serving it at a holiday dinner or as a weeknight side, this recipe promises to elevate your table with its irresistible texture and cheesy flavor. Serve warm with a sprinkle of fresh parsley for a touch of elegance!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 large head Cauliflower, cut into florets
• 3 tablespoons Unsalted butter
• 3 tablespoons All-purpose flour
• 2 cups Whole milk
• 1 cup Heavy cream
• 2 cloves Garlic, minced
• 1.5 cups Gruyère cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 0.5 cup Panko breadcrumbs
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.25 teaspoon Nutmeg, freshly grated
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil. Add the cauliflower florets and blanch them for 4-5 minutes until tender-crisp. Drain and transfer to a 9x13-inch baking dish.

Step 3

In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes until lightly golden, forming a roux.

Step 4

Gradually whisk in the milk and cream. Cook, stirring continuously, until the mixture thickens, about 4-5 minutes.

Step 5

Stir in the minced garlic, salt, pepper, and nutmeg. Remove from heat and mix in 1 cup of the shredded Gruyère and 1/4 cup of the grated Parmesan until melted and smooth.

Step 6

Pour the cheese sauce evenly over the cauliflower in the baking dish, ensuring all florets are coated.

Step 7

In a small bowl, combine the panko breadcrumbs, remaining Gruyère and Parmesan cheeses, and olive oil. Mix well and sprinkle the mixture evenly over 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 from the oven and let rest for 5 minutes. Garnish with chopped parsley if desired, and serve warm.

Nutrition Facts

Serving size	(1860.8g)

Amount per serving	% Daily Value*
Calories	2747.6

Total Fat 215.5g	0%
Saturated Fat 119.3g	0%
Polyunsaturated Fat 1.9g
Cholesterol 611.6mg	0%
Sodium 4926.5mg	0%
Total Carbohydrate 103.6g	0%
Dietary Fiber 18.3g	0%
Total Sugars 40.7g
Protein 102.2g	0%

Vitamin D 250.7IU	0%
Calcium 2891.0mg	0%
Iron 7.4mg	0%
Potassium 3388.4mg	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: 70.2%

Protein: 14.8%

Carbs: 15.0%