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Cheesy Cauliflower Gratin

Cheesy Cauliflower Gratin

Cheesy Cauliflower Gratin

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
oven
2
large pot
3
colander
4
medium saucepan
5
whisk
6
8x8 inch baking dish
7
knife
8
cutting board
9
garlic press or mincer

Ingredients

Vegetables

  • 1
    1 head medium head of cauliflower

Dairy

  • 1
    2 cups cups heavy cream
  • 2
    1.5 cups cups grated Gruyere cheese
  • 3
    0.5 cups cup grated Parmesan cheese

Seasoning

  • 1
    0.5 teaspoon teaspoon salt
  • 2
    0.25 teaspoon teaspoon black pepper
  • 3
    0.25 teaspoon teaspoon nutmeg
  • 4
    2 cloves cloves garlic

Other

  • 1
    2 tablespoons tablespoons butter
  • 2
    1 tablespoon tablespoon all-purpose flour

Directions

1

Preheat Oven

Preheat your oven to 375°F (190°C). This ensures the oven is at the correct temperature for even baking.

2

Prepare Cauliflower

Wash the cauliflower and remove the outer leaves. Cut the cauliflower into small florets of about 1-2 inches. Uniform sizes help the cauliflower cook evenly.

3

Prepare Garlic

Mince or press the garlic cloves. Mincing the garlic releases more of its flavor into the dish.

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4

Parboil Cauliflower

Bring a large pot of salted water to a rolling boil. A rolling boil is when the water is bubbling rapidly. Add the cauliflower florets and cook for 5 minutes. Parboiling the cauliflower will help to tenderize it before baking.

5

Drain Cauliflower

Drain the cauliflower in a colander and set aside to allow excess water to evaporate. This prevents the gratin from becoming watery.

6

Make Roux

Melt 2 tablespoons of butter in a medium saucepan over medium heat. Be careful not to let the butter burn. Once melted, whisk in the flour and cook for 1 minute, creating a roux. This mixture helps to thicken the sauce.

7

Add Cream

Gradually pour in the heavy cream, whisking continuously to avoid lumps. Continue whisking until the sauce starts to thicken, about 3-5 minutes. This will form the base of the cheese sauce.

8

Add Seasoning

Stir in the minced garlic, salt, pepper, and nutmeg. The garlic infuses the sauce with flavor, while salt, pepper and nutmeg add depth to the taste.

9

Add Cheese

Remove the saucepan from the heat. Stir in the grated Gruyere and Parmesan cheeses until melted and smooth. The cheese sauce should be rich and creamy.

10

Assemble Gratin

Grease an 8x8 inch baking dish. This will prevent the gratin from sticking. Arrange the parboiled cauliflower florets in the dish.

11

Pour Cheese Sauce

Pour the cheese sauce evenly over the cauliflower. Make sure all florets are coated.

12

Bake Gratin

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly. The gratin is ready when it is heated through and the top is nicely browned.

13

Rest Gratin

Remove from the oven and let it rest for 5-10 minutes before serving. This will allow the gratin to set slightly, making it easier to serve.

Recipe Tips

  • For best results, use fresh, firm cauliflower. Avoid cauliflower with brown spots.
  • Gruyere cheese can be substituted with Swiss cheese, or a combination of cheddar and Monterey Jack.
  • If you don't have heavy cream, you can use half-and-half, but the sauce might not be as rich.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
  • Always be careful when handling hot dishes. Use oven mitts to avoid burns.
  • Ensure the cauliflower is fully cooked before eating to avoid any foodborne illness.

Nutrition Facts (per serving)

Calories

320 kcal

Carbs

12g

Protein

10g

Fat

25g

Fiber

4g

Sugar

4g

Sat. Fat

15g

Sodium

400mg

Trans Fat

0.2g

Cholesterol

90mg

Potassium

350mg

Vitamin A

200%

Vitamin C

40%

Calcium

200%

Iron

1%

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