Elegant Cauliflower Gratin with Gruyère
Indulge in this magnifique Elegant Cauliflower Gratin, a creamy and cheesy delight that's perfect for any occasion. Steamed to perfection and coated in a velvety cheese sauce, this dish transforms humble cauliflower into an unforgettable side. Ideal for holiday feasts, dinner parties, or a comforting family meal, this gratin combines the rich flavors of Gruyère cheese with a touch of nutmeg, giving it a sophisticated twist. Share this recipe with loved ones and savor the rich, cheesy goodness together!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Cauliflower
1 head (2.5 - 3 lbs) (Trimmed and whole)
Salt
1/4 teaspoon (For steaming)
Milk
2 cups (Heated)
Cream
1/2 cup (Heated)
Butter
4 tablespoons (Melted)
Flour
1/3 cup (Used for roux)
Black Pepper
To taste (Freshly ground)
Nutmeg
1 pinch (Freshly ground)
Gruyère Cheese
3/4 cup (Grated)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Prepare the cauliflower by turning it upside down and carefully slicing around the tough stem using a sharp knife. Remove any leftover leaves, but do not separate the florets.
3
Place the whole cauliflower, stem side down, in a large pot with one inch of water and 1/4 teaspoon of salt. Cover tightly and bring to a rapid boil. Steam the cauliflower until you can pierce a floret with a knife, around 8 minutes.
4
Once cooked, lift the cauliflower from the pot and transfer it to your gratin dish to cool slightly. After a few minutes, turn the cauliflower upside down and cut around the core to break it into florets, arranging them in a single layer with the rounded tops facing up. Chop up the cooked core and scatter it among the florets. Set aside.
5
In a saucepan, combine 2 cups of milk, 1/2 cup of the reserved cooking water, and 1/2 cup of cream. Heat the mixture slowly over medium-low heat, ensuring it does not boil.
6
In a large saucepan, melt the 4 tablespoons of butter over medium heat. Stir in the flour to create a roux, cooking it for about 2 minutes while continuously stirring until it turns a light beige color.
7
Remove the roux from heat and slowly whisk in the heated milk mixture, ensuring a smooth blend. Return to the heat and bring to a gentle simmer, stirring constantly, until the sauce thickens slightly, about 3 minutes.
8
Season the sauce with 1/2 teaspoon salt, 1/8 teaspoon black pepper, and a pinch of freshly ground nutmeg. Adjust the seasoning as needed, and if the sauce is too thick, loosen it with more milk or cooking liquid with a whisk.
9
Once seasoned, pour the cheese sauce over the arranged cauliflower florets in the gratin dish. Lightly season the florets with an additional 1/8 teaspoon of salt and pepper, then sprinkle 1/4 cup of the grated Gruyère cheese on top, followed by the remaining cheese.
10
Place the gratin dish on a cookie sheet to catch any drips and bake in the preheated oven for about 25 minutes or until the sauce is bubbling and the cheese has turned a golden brown.
11
For make-ahead convenience, you can assemble the gratin a few hours prior and store it in the refrigerator. When ready to bake, preheat the oven to 375°F (190°C) and allow an extra 30 to 40 minutes for reheating and browning the cheese.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this cauliflower dish?
Elegant Cauliflower Gratin with Gruyère
What is the main vegetable used?
Cauliflower
What cheese gives this dish its sophisticated flavor?
Gruyère cheese
What spice provides a subtle twist to the cheese sauce?
Freshly ground nutmeg
What is the recommended oven temperature for baking?
400°F (200°C)
How should the cauliflower be prepared before steaming?
Slice around the tough stem and remove leaves while keeping the head whole
How much water is used for steaming the cauliflower?
One inch of water
How long should the cauliflower steam?
Approximately 8 minutes until it can be pierced with a knife
When should the cauliflower be broken into florets?
After steaming and cooling slightly in the gratin dish
What should be done with the cauliflower core?
It should be chopped up and scattered among the florets in the dish
What liquids are combined for the sauce base?
2 cups of milk, 1/2 cup of reserved cooking water, and 1/2 cup of cream
How should the milk mixture be heated?
Slowly over medium-low heat ensuring it does not boil
How do you make the roux for the sauce?
Melt 4 tablespoons of butter and stir in 1/3 cup of flour
How long do you cook the roux?
About 2 minutes while continuously stirring until it turns a light beige color
How long should the sauce simmer once the liquid is added?
About 3 minutes until the sauce thickens slightly
What seasonings are added to the sauce?
1/2 teaspoon salt, 1/8 teaspoon black pepper, and a pinch of freshly ground nutmeg
What can you do if the sauce is too thick?
Loosen it with more milk or cooking liquid using a whisk
How much Gruyère cheese is used in total?
3/4 cup of grated Gruyère cheese
How do you assemble the dish before baking?
Pour the cheese sauce over the florets, season with additional salt and pepper, and sprinkle the cheese on top
Why is the gratin dish placed on a cookie sheet?
To catch any drips while it bakes in the oven
How long does the dish bake in the preheated oven?
About 25 minutes
What are the signs that the gratin is finished baking?
The sauce is bubbling and the cheese has turned a golden brown
Can this recipe be made ahead of time?
Yes, it can be assembled a few hours prior and stored in the refrigerator
What temperature is used for baking a make-ahead gratin from the fridge?
375°F (190°C)
How much extra time is needed for a chilled gratin?
An extra 30 to 40 minutes for reheating and browning the cheese
Is this dish considered vegetarian?
Yes, it is tagged as vegetarian and comfort food
What type of cuisine does this recipe belong to?
French cuisine
What is the weight of the cauliflower head needed?
1 head weighing between 2.5 to 3 lbs
How much salt is added to the steaming water?
1/4 teaspoon
What occasions is this dish ideal for?
Holiday feasts, dinner parties, or a comforting family meal