Prep Time 20 mins
Cook Time 30 mins
Rest Time 10 mins
Total Time 1 hr
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 4
Best Season: Fall, Winter
Description

This Creamy Cauliflower Gratin with Parmesan Crust is a rich and comforting side dish that combines tender cauliflower florets with a velvety béchamel sauce, topped with a golden, crispy parmesan crust. It's an elegant yet easy-to-make recipe perfect for weeknight dinners or holiday tables.

Ingredients
    For the Cauliflower Base
  • 1 large head cauliflower, cut into florets
  • 1 tsp salt (for boiling water)
    • For the Creamy Sauce
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cups whole milk (warm)
  • 0.5 cup heavy cream
  • 0.25 tsp ground nutmeg
  • 1 tsp Dijon mustard
  • Salt & black pepper, to taste
  • 0.5 cup grated Gruyère cheese
  • 0 cup 0.25 grated Parmesan cheese
    • For the Parmesan Crust
  • 0 cup 0.5 breadcrumbs (preferably panko)
  • 0 cup 0.25 grated Parmesan cheese
  • 1 tbsp olive oil
  • 1 tsp dried thyme or parsley (optional, for garnish)
Instructions
    Blanch the Cauliflower
  1. 1
    Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5–6 minutes until just tender. Drain and set aside to cool.
    2. Prepare the Creamy Sauce
  2. 2
    In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in warm milk and cream until smooth. Add nutmeg, mustard, salt, and pepper. Simmer for 3–4 minutes until thickened. Remove from heat and stir in Gruyère and Parmesan until melted.
    3. Combine Cauliflower and Sauce
  3. 3
    Place the blanched cauliflower in a buttered baking dish. Pour the creamy sauce evenly over the cauliflower, gently tossing to coat the florets.
    4. Make the Parmesan Crust
  4. 4
    In a small bowl, mix breadcrumbs, Parmesan, and olive oil. Sprinkle this mixture evenly over the cauliflower and sauce.
    5. Bake the Gratin
  5. 5
    Preheat your oven to 200°C. Bake the gratin uncovered for 25–30 minutes, or until the top is golden and bubbling.
    6. Rest and Serve
  6. 6
    Let the gratin rest for 10 minutes before serving. Optionally, garnish with dried thyme or fresh chopped parsley for a pop of color.
Note

Cheese Swaps: Try sharp cheddar or fontina if Gruyère is unavailable.

Make Ahead: Prepare up to baking and refrigerate. Bake just before serving.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture.

Gluten-Free Option: Use gluten-free flour and breadcrumbs.

Add Protein: Add chopped cooked chicken or ham for a complete meal.

Keywords: creamy, cauliflower, easy side dish, parmesan, vegetarian
Read it online: https://petitepanini.com/recipe/creamy-cauliflower-gratin-with-parmesan-crust-recipe/