Cauliflower Au Gratin Recipe

This Cauliflower Au Gratin is my go-to comfort food because it combines creamy Gruyère cheese with a subtle hit of Dijon mustard, creating a dreamy sauce that makes veggies irresistible. Plus, the golden, cheesy crust with just the right amount of breadcrumb crunch gives it that perfect homey touch I crave on any cozy night in.

I adore the creamy, cheesy goodness of cauliflower au gratin, balanced with all that healthy cauliflower. The dish’s combination of Gruyère and Parmesan infuses every bite with richness, while Dijon mustard and a pinch of nutmeg add an almost indescribable level of depth to the flavor.

I can’t say this is a light dish (it’s got a lot of nutrients but also a lot of dairy), but it’s not every day you eat a vegetable that levels you out with so many tasty outcomes as does this funky-headed powerhouse of a plant.

Ingredients

Cauliflower: It has few calories, a lot of fiber, and is full of vitamins C and K.

Cheese Gruyère: Yields nutty flavor, creamy texture; high calcium.

Parmesan cheese: Intensifies umami flavor; excellent source of protein and calcium.

Adds a subtle tanginess and is low in calories.

Enhances the flavor profile.

Nutmeg: Contributes warmth and depth, deployed in scant quantities for an aromatic flourish.

Breadcrumbs: Offers a crunchy topper that is made from grain and adds texture.

Whole milk: Provides a creamy sauce base and contributes calcium and protein.

Ingredient Quantities

• 1 large head of cauliflower, cut into florets
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Dijon mustard
• Pinch of nutmeg
• Salt and pepper to taste
• 1/4 cup breadcrumbs
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. Push the oven’s temperature to 375°F (190°C). Fill a baking dish with grease and place the dish somewhere between you and the oven.

2. In a pot of boiling salted water, cook the cauliflower florets for 5 minutes until nearly tender. Drain and reserve.

3. In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook, while stirring continuously, for around 2 minutes to create a roux.

4. Whisk the milk in slowly and add it to the saucepan, being careful to ensure that no lumps form. Continue to cook, stirring all the while, until the mixture has thickened and looks like a white sauce—about 3-5 minutes.

5. Take the pan off the burner, and then add in the Gruyère cheese, Dijon mustard, a pinch of nutmeg, salt, and pepper. Using a wooden spoon, stir vigorously and often to get the cheese to melt completely into the sauce. After a minute or two, you’ll have a creamy, smooth, and utterly delicious cheese sauce.

6. Place the cauliflower florets in the baking dish you prepared. Cover them with the cheese sauce. Pour it evenly over the top and make sure that all of the florets are well-coated.

7. Evenly distribute the Parmesan cheese over the surface of the cauliflower and sauce, taking care to cover the entire area.

8. In a small bowl, mix together the breadcrumbs and the optional parsley, and puff this mixture all over the cauliflower.

9. Preheat the oven and bake for 25-30 minutes, or until golden brown and bubbly on top.

10. Let cool for a few minutes before serving. You can garnish with additional parsley, if you like. Enjoy your delicious Cauliflower Au Gratin!

Equipment Needed

1. Oven
2. Baking dish
3. Pot
4. Medium saucepan
5. Whisk
6. Wooden spoon
7. Small bowl
8. Measuring spoons
9. Measuring cups
10. Grater
11. Colander (for draining cauliflower)
12. Knife (for cutting cauliflower)
13. Cutting board

FAQ

• What type of cheese is best for Cauliflower Au Gratin?For its rich, nutty flavor, Gruyère cheese is recommended, complemented by Parmesan for an added sharpness.
• Can I use a different milk type than whole milk?For a creamy sauce, whole milk is ideal; however, 2% milk may suffice. Skim milk should be avoided because it lacks richness.
• Is there a gluten-free option for the flour?The all-purpose flour can be replaced with gluten-free all-purpose flour or a thickener like cornstarch or arrowroot.
• Can I prepare this dish ahead of time?You can put it together and chill it for a day. Bake it just before serving for best results.
• How do I ensure my sauce is smooth?Thoroughly incorporate the flour into the melted butter before adding the milk slowly and whisking constantly, so lumps do not form.
• What is the purpose of nutmeg in the recipe?The sauce is warm and deep, thanks to nutmeg, which enhances the creaminess of the cheese.
• How can I make the top crispy?To achieve a golden, crispy breadcrumb topping, broil the dish for the last 2-3 minutes of baking.

Substitutions and Variations

Whole Milk:
Substitute 1 1/2 cups of half-and-half or a non-dairy alternative such as cashew milk for a creamy texture.
Gruyère Cheese:
If you would rather a different flavor profile, substitute with Swiss cheese or cheddar.
Parmesan Cheese:
Alternatives that are just as tasty include Asiago or Pecorino Romano.
Dijon Mustard:
For a bit of excitement, use yellow mustard or a teaspoon of horseradish.
Breadcrumbs:
Panko or crushed crackers can be used to achieve a varied texture.

Pro Tips

1. Roast the Cauliflower For added depth of flavor, consider roasting the cauliflower florets instead of boiling them. Toss them with a bit of olive oil, salt, and pepper, then roast at 400°F (200°C) until tender and slightly caramelized, about 15-20 minutes.

2. Cheese Variations Feel free to experiment with different types of cheese for a unique twist. Sharp cheddar or fontina can be great additions or substitutions, adding more flavor complexity to the dish.

3. Breadcrumb Enhancement To enhance the flavor of the breadcrumbs, toast them in a small pan with a bit of olive oil or butter until they are golden brown and aromatic before mixing with parsley. This adds a nice crunch and depth to the topping.

4. Herb Infusion Consider adding some fresh thyme or chives to the cheese sauce for added herbal notes that pair well with both cauliflower and cheese.

5. Nutmeg Adjustment While a pinch of nutmeg is traditional and complements the bechamel sauce well, you could also try a small amount of smoked paprika or cayenne for a different flavor profile and a hint of spice.