Cheesy Cauliflower Gratin Delight
Indulge in this rich and creamy Cheesy Cauliflower Gratin Delight, a tantalizing side dish that perfects the art of comfort food. Inspired by the beloved Barefoot Contessa, this recipe highlights tender cauliflower florets enveloped in a decadent cheese sauce, topped with a crunchy breadcrumb and Gruyere cheese crust. This gratin is perfect for family gatherings or special occasions, and will leave your guests raving about its luscious flavors. Pair it with your favorite protein for a complete meal, or enjoy it on its own as a satisfying vegetarian option. Make it ahead or whip it up fresh – either way, it promises to be a winning addition to your table.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Cauliflower
3 lbs (cut into large florets)
Kosher Salt
to taste
Unsalted Butter
4 tablespoons (divided)
All-purpose Flour
3 tablespoons
Hot Milk
2 cups
Fresh Ground Black Pepper
1/2 teaspoon
Grated Nutmeg
1/4 teaspoon
Freshly Grated Gruyere Cheese
3/4 cup (divided)
Freshly Grated Parmesan Cheese
1/2 cup
Fresh Breadcrumbs
1/4 cup
Instructions
1
Preheat your oven to 375°F (190°C) and prepare an 8x11x2-inch baking dish by greasing it lightly.
2
In a large pot, bring salted water to a boil and cook the cauliflower florets for 5 to 6 minutes, until just tender but still crisp.
3
Carefully drain the cauliflower and set it aside to cool slightly.
4
In a medium saucepan over low heat, melt 2 tablespoons of unsalted butter. Once melted, whisk in the flour and continue stirring for 2 minutes to form a roux.
5
Gradually pour in the hot milk, whisking continuously until the mixture comes to a boil.
6
Allow the sauce to boil for 1 minute until thickened, then remove from heat. Stir in 1 teaspoon of kosher salt, black pepper, nutmeg, 1/2 cup of Gruyere cheese, and Parmesan cheese until well combined.
7
Pour 1/3 of the cheese sauce into the bottom of the prepared baking dish, spreading it evenly.
8
Place the drained cauliflower florets on top of the sauce, then pour the remaining cheese sauce over the top, ensuring all florets are covered.
9
In a small bowl, mix the fresh breadcrumbs with the remaining 1/4 cup of Gruyere cheese. Sprinkle this mixture generously over the gratin.
10
Melt the remaining 2 tablespoons of butter and drizzle it over the breadcrumb topping, then season with a pinch of salt and freshly ground pepper.
11
Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and bubbling.
12
Once baked, let the gratin cool slightly before serving. Enjoy it hot or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cheesy Cauliflower Gratin Delight?
It is a rich and creamy side dish consisting of tender cauliflower florets enveloped in a decadent cheese sauce with a crunchy breadcrumb and Gruyere crust.
Who inspired this recipe?
This recipe is inspired by the beloved Barefoot Contessa.
What is the recommended oven temperature?
The oven should be preheated to 375°F (190°C).
What size baking dish should I use?
An 8x11x2-inch baking dish is recommended for this recipe.
How long should the cauliflower be boiled?
Boil the cauliflower florets for 5 to 6 minutes until they are just tender but still crisp.
How do I prepare the cauliflower before boiling?
The cauliflower should be cut into large florets.
What are the main cheeses used in this gratin?
The recipe uses freshly grated Gruyere and Parmesan cheeses.
How is the cheese sauce thickened?
The sauce is thickened by creating a roux with butter and flour, then whisking in hot milk and boiling for one minute.
What spices are used to season the sauce?
The sauce is seasoned with kosher salt, black pepper, and grated nutmeg.
How do I layer the gratin in the dish?
Spread 1/3 of the cheese sauce on the bottom, add the cauliflower, and then pour the remaining sauce over the top.
What makes the topping crunchy?
A mixture of fresh breadcrumbs and Gruyere cheese, drizzled with melted butter, creates the crunchy crust.
How long does the gratin need to bake?
It should bake for 25 to 30 minutes.
How can I tell when the dish is finished cooking?
The gratin is done when the top is golden brown and the sauce is bubbling.
Is this recipe suitable for vegetarians?
Yes, this is a satisfying vegetarian option.
Can I make this dish in advance?
Yes, you can make it ahead of time or whip it up fresh.
What should I pair this side dish with?
It pairs well with your favorite protein or can be enjoyed on its own.
How much cauliflower is needed?
You will need 3 pounds of cauliflower.
What type of milk is used for the sauce?
The recipe calls for 2 cups of hot milk.
Should the milk be cold when added to the roux?
No, the recipe specifies using hot milk to ensure a smooth sauce.
How much butter is required in total?
A total of 4 tablespoons of unsalted butter is used, divided between the roux and the topping.
How long do I cook the flour and butter roux?
Cook and stir the roux for 2 minutes over low heat.
Can I serve this dish at room temperature?
Yes, it can be enjoyed hot or at room temperature.
How much Gruyere is used in the sauce versus the topping?
Use 1/2 cup of Gruyere in the sauce and the remaining 1/4 cup in the breadcrumb topping.
What kind of salt is recommended?
Kosher salt is recommended for this recipe.
Should I grease the baking dish?
Yes, the baking dish should be lightly greased.
Does the recipe use fresh or dried breadcrumbs?
The recipe specifically calls for 1/4 cup of fresh breadcrumbs.
Is the nutmeg fresh or ground?
The recipe calls for 1/4 teaspoon of grated nutmeg.
Should I let the dish cool before serving?
Yes, letting the gratin cool slightly before serving is recommended.
What is the texture of the cauliflower after baking?
The cauliflower becomes tender as it is enveloped in the creamy sauce during the baking process.
How many ingredients are in this recipe?
There are 10 main ingredients in this recipe.