LEARN MORE

YIELD

8 servings

TYPE

Side Dish

TIME

1 hour

LEVEL

Beginner

Here's What You'll Need

1

cauliflower, butter, shallots, garlic, flour, milk, gruyere, parmigiano reggiano, rosemary, salt, pepper, nutmeg, olive oil, breadcrumbs, parsley

VIEW MORE

Steam the Cauliflower

2

Place ¾" – 1" of water in a saucepan with a steamer basket. Bring to a boil. Place cauliflower in the basket, reduce heat, cover and cook for 5-7 minutes. Drain and set aside.

VIEW MORE

Sauté the Shallots

3

Melt butter over medium heat, then add 2 diced shallots. Cook 3 minutes, stirring occasionally. Add chopped garlic and cook 1 minute more.

VIEW MORE

Make the Roux

4

Add flour, then cook for 1-2 minutes, stirring constantly. Slowly pour in hot whole milk, whisking entire time. Continue until there are no lumps of flour and the sauce is smooth.

VIEW MORE

Make the Cheese Sauce

5

Add Gruyere cheese, Parmesan, salt, pepper, and nutmeg. Whisk until the cheese has completely melted and the sauce is extremely smooth.

VIEW MORE

Add the Cauliflower

6

Place the steamed cauliflower into the prepared casserole dish, then pour the thickened sauce on top. Toss to thoroughly coat the florets with the cheese sauce.

VIEW MORE

Make the Topping

7

In a small bowl, combine Gruyere, Parmigiano Reggiano, and breadcrumbs. Mix well, then sprinkle on top of the assembled gratin. Drizzle with olive oil.

VIEW MORE

Bake, then Serve

8

Cook for 30 minutes, or until browned and bubbly on top. Sprinkle with chopped parsley, then serve immediately.

VIEW MORE