Holiday-Ready Cheesy Cauliflower Gratin
If you’re looking for a comforting holiday side, this ultra-cheesy cauliflower gratin delivers. Tender cauliflower bakes in a luxuriously creamy cheese sauce, finished with a crisp breadcrumb topping. Simple to make, endlessly crowd-pleasing, and perfect for holiday hosting.
Servings: 8 servings
Calories: 260kcal
Equipment
A steamer or pan with steam basket
Ingredients
- 2 heads cauliflower, cut into florets
- 3 Tbsp unsalted butter
- 2 large shallots, diced, about ¼ cup
- 2 cloves garlic, finely chopped
- 2 Tbsp all-purpose flour
- 2 cups whole milk
- 1 cup Gruyere, grated, divided
- ½ cup Parmigiano Reggiano, grated, divided
- 2 Tbsp fresh rosemary, finely chopped
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ⅛ tsp nutmeg, grated
- ¼ cup breadcrumbs
- 2 Tbsp extra virgin olive oil
- Parsley, for serving
Instructions
- Steam the cauliflower. Preheat an oven to 400°F (205°C), then spray a large rectangular baking dish with nonstick cooking spray. Place ¾-1-inch of water in a saucepan or skillet with a steamer basket on top. Bring to a boil. Place the cauliflower florets in the steam basket, reduce to medium heat, then cover and cook for 5-7 minutes. Work in batches, as needed, until all cauliflower is steamed. Drain and set aside.
- Sauté the shallots. Melt 3 Tbsp butter over medium heat, then add 2 diced shallots. Cook 3 minutes, stirring occasionally. Add 2 cloves chopped garlic and cook 1 minute more.
- Make the roux. To the same pot, add 2 Tbsp all-purpose flour, then cook for 1-2 minutes, stirring constantly. Slowly pour in 2 cups hot whole milk, whisking the entire time. Continue whisking until there are no lumps of flour and the sauce is smooth.
- Make the cheese sauce. To the milk mixture, add ¾ cup grated Gruyere cheese, all but 2 Tbsp of the grated Parmesan, 2 Tbsp, 1 tsp Kosher salt, ¼ tsp freshly ground black pepper, and ⅛ tsp grated nutmeg. Whisk until the cheese has completely melted and the sauce is extremely smooth.
- Add the cauliflower. 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.
- Make the topping. In a small bowl, combine remaining ¼ cup grated Gruyere, 2 Tbsp grated Parmigiano Reggiano, and ¼ cup breadcrumbs. Mix well, then sprinkle on top of the assembled gratin. Drizzle with 2 Tbsp olive oil.
- Cook the cauliflower au gratin. Cook for 30 minutes, or until browned and bubbly on top. Sprinkle with chopped parsley, then serve immediately.
Nutrition
Calories: 260kcal | Carbohydrates: 16g | Protein: 13g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 542mg | Potassium: 564mg | Fiber: 3g | Sugar: 7g | Vitamin A: 436IU | Vitamin C: 70mg | Calcium: 353mg | Iron: 1mg
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