📝 About This Recipe
This French-inspired masterpiece transforms the humble cauliflower into a decadent, soul-warming side dish that often steals the spotlight from the main course. Bathed in a velvety, nutmeg-scented Béchamel and topped with a generous crust of nutty Gruyère and buttery breadcrumbs, it offers a sophisticated balance of textures. It’s the ultimate comfort food—elegant enough for a holiday table yet simple enough for a cozy Sunday roast.
🥗 Ingredients
The Vegetables
- 2 large heads Cauliflower (cut into bite-sized florets)
- 1 tablespoon Kosher salt (for the blanching water)
The Mornay Sauce
- 4 tablespoons Unsalted butter (high quality preferred)
- 1/4 cup All-purpose flour
- 3 cups Whole milk (warmed slightly)
- 1.5 cups Gruyère cheese (freshly grated, divided)
- 1 teaspoon Dijon mustard (adds a subtle tang)
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1/2 teaspoon Sea salt (or to taste)
- 1/4 teaspoon White pepper (keeps the sauce looking pristine)
The Crispy Topping
- 1/2 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese (finely grated)
- 1 teaspoon Fresh thyme (leaves only, chopped)
- 1 tablespoon Melted butter (to toss with crumbs)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish or a large oval gratin dish with butter.
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2
Bring a large pot of salted water to a rolling boil. Add the cauliflower florets and blanch for exactly 4-5 minutes until they are fork-tender but still retain a slight snap.
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3
Drain the cauliflower thoroughly in a colander. This is crucial: let them steam-dry for a few minutes to ensure the final sauce isn't watery.
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4
In a heavy-bottomed saucepan over medium heat, melt the 4 tablespoons of butter until foaming.
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5
Whisk in the flour to create a roux. Cook for 2 minutes, whisking constantly, to remove the raw flour taste without letting the roux brown.
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6
Slowly pour in the warm milk, one splash at a time, whisking vigorously to ensure a smooth, lump-free consistency.
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7
Continue cooking the sauce, whisking occasionally, for about 5-7 minutes until it thickens enough to coat the back of a spoon.
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8
Remove the pan from the heat. Stir in 1 cup of the grated Gruyère, Dijon mustard, nutmeg, salt, and white pepper. Whisk until the cheese is fully melted and the sauce is glossy.
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9
Arrange the blanched cauliflower florets in the prepared baking dish in an even layer.
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10
Pour the cheese sauce evenly over the cauliflower, ensuring all the nooks and crannies are filled.
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11
In a small bowl, toss together the Panko, Parmesan, thyme, melted butter, and the remaining 1/2 cup of Gruyère.
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12
Sprinkle the topping mixture over the cauliflower. Place the dish in the oven and bake for 25-30 minutes.
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13
The gratin is ready when the sauce is bubbling around the edges and the top is a deep golden brown. If needed, broil for 1-2 minutes at the end for extra color.
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14
Let the dish rest for 5-10 minutes before serving; this allows the sauce to set slightly and makes for cleaner portions.
💡 Chef's Tips
Always grate your Gruyère from a block; pre-shredded cheese is coated in starch and won't melt as smoothly into the sauce. Ensure the cauliflower is very well-drained and slightly dry before adding the sauce to prevent a soggy gratin. For a hint of smokiness, you can substitute half of the Gruyère with smoked Gouda. If you want to prep ahead, you can blanch the cauliflower and make the sauce a day early, then assemble and bake when ready. Don't skip the nutmeg—it is the secret ingredient that bridges the flavor between the cream and the earthy cauliflower.
🍽️ Serving Suggestions
Pair this with a crisp, dry white wine like a Chablis or a Sauvignon Blanc to cut through the richness. Serves beautifully alongside a roast chicken or a herb-crusted pork tenderloin. For a vegetarian feast, serve as a main course with a simple arugula salad dressed in lemon vinaigrette. It makes a fantastic companion to a holiday prime rib or glazed ham. Leftovers make a surprisingly delicious topping for a thick slice of toasted sourdough the next day.