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Ina Garten Cauliflower Gratin

Ina Garten Cauliflower Gratin - recipe card
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Tender cauliflower florets baked in a rich, creamy Gruyère sauce with a golden, crisp breadcrumb topping. The nutty cheese and hint of cayenne elevate this classic side dish to a comforting main course.

Ingredients

Scale
  • 1 large head cauliflower (about 2 pounds), cut into 1-inch florets
  • 2 tablespoons unsalted butter, plus more for greasing
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups grated Gruyère cheese (about 6 ounces)
  • 1/2 cup grated Parmesan cheese (about 2 ounces)
  • 1/2 cup fresh breadcrumbs (from 2 slices white bread)
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat the oven to 375°F (190°C). Butter a 2-quart baking dish.
  2. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5 to 6 minutes, until crisp-tender. Drain well and set aside.
  3. In a medium saucepan, melt the 2 tablespoons butter over medium heat. Add the flour and cook, whisking constantly, for 1 minute, until the mixture bubbles and turns pale golden.
  4. Gradually whisk in the milk and cream. Cook, whisking frequently, for 5 to 7 minutes, until the sauce thickens enough to coat the back of a spoon. Do not let it boil.
  5. Remove from heat and stir in the salt, black pepper, cayenne, nutmeg, 1 cup of the Gruyère, and the Parmesan. Stir until the cheese is melted and the sauce is smooth.
  6. Spread a thin layer of sauce in the bottom of the prepared baking dish. Arrange the cauliflower florets in the dish, then pour the remaining sauce evenly over the top.
  7. In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the remaining 1/2 cup Gruyère over the cauliflower, then top with the buttered breadcrumbs.
  8. Bake for 25 to 30 minutes, until the top is golden brown and the sauce is bubbling around the edges. Let rest for 5 minutes before serving.

Notes

Storage: Cover and refrigerate leftovers for up to 3 days. Freezing is not recommended as the sauce may separate. Reheating: Cover with foil and bake at 350°F (175°C) for 15-20 minutes, until heated through. Microwave individual portions on high for 1-2 minutes.

Nutrition

Keywords: cauliflower gratin, cauliflower cheese, creamy cauliflower bake, Gruyère gratin, vegetable side dish, baked cauliflower, French gratin, comfort food, vegetarian gratin, holiday side

Find it online: https://inagartencooks.com/ina-garten-cauliflower-gratin/