Description
A comforting and creamy cauliflower au gratin recipe that features tender cauliflower florets baked in a rich, cheesy béchamel sauce topped with a golden, crispy breadcrumb and cheddar crust. Perfect as a side dish or a vegetarian main, this classic French-inspired baked casserole is both hearty and delicious.
Ingredients
Scale
Vegetables
- 2 pounds cauliflower florets
- 1 tablespoon salt
Sauce
- 1/4 cup butter (divided)
- 3 tablespoons flour
- 2 cups whole milk
- 1/2 teaspoon ground black pepper
- 1 cup shredded white cheddar cheese, divided
- 1/2 cup grated Gruyere cheese
Topping
- 1/4 cup bread crumbs
Instructions
- Preheat Oven: Preheat your oven to 375ºF to ensure it is hot and ready for baking when all components are prepared.
- Boil Cauliflower: Bring a large pot of water to a boil and add the tablespoon of salt. Add the cauliflower florets and boil for 5 minutes until slightly soft. Drain them in a colander and set aside.
- Make Roux: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Sprinkle in the flour, then whisk the mixture constantly for about 1 minute. The mixture may slightly brown, adding depth of flavor.
- Add Milk: Gradually pour in the whole milk while whisking to avoid lumps. Continue whisking until the milk comes to a boil. Boil for 1 minute, whisking constantly until the sauce begins to thicken.
- Add Cheese & Seasoning: Remove the pan from heat, then add the ground black pepper, 1/2 cup white cheddar cheese, and Gruyere. Whisk until the cheese is fully melted and the sauce is smooth.
- Assemble Dish: Spread half of the cheese sauce on the bottom of an 8×11 inch baking dish. Evenly distribute the cooked cauliflower florets over the sauce in a single layer. Pour the remaining cheese sauce over the cauliflower to cover.
- Prepare Topping: In a small bowl, combine the bread crumbs with remaining 1/2 cup of cheddar cheese. Sprinkle the mixture evenly over the top of the assembled cauliflower and sauce.
- Add Butter to Topping: Melt the remaining 2 tablespoons of butter and drizzle over the breadcrumb topping to ensure it gets golden and crispy while baking.
- Bake: Transfer the dish to the oven and bake uncovered for 25 minutes. The top should turn completely golden brown and the cheese sauce will be bubbling around the edges.
- Rest and Serve: Remove from the oven and allow to cool slightly before serving hot for the best texture and flavor.
Notes
- Boiling the cauliflower slightly softens it, ensuring it cooks perfectly in the oven without becoming mushy.
- The combination of white cheddar and Gruyere cheese adds both sharpness and a nutty flavor to the sauce.
- Drizzling butter on the breadcrumb topping promotes a beautifully golden and crispy crust.
- Make sure not to overcook the cauliflower in the boiling step; it should be just tender.
- This dish can be reheated well and makes excellent leftovers.
