Creamy Cauliflower Gratin with Gruyère
A French classic reinvented to delight your taste buds: tender cauliflower florets coated in a smooth béchamel sauce and baked until golden with a melted cheese crust. Simple to prepare, spectacular on the plate.
🛒 Ingredients
4 servings
- 1 medium cauliflower (approx. 1.75 to 2.2 lbs)
- 3 tbsp butter
- 1/3 cup all-purpose flour
- 2 cups whole or 2% milk
- 9 oz shredded Gruyère or Emmental cheese
- 1 pinch ground nutmeg
- Salt and freshly ground white pepper
Watch the original video
Watch on TikTokDirections
- 1
Preheat your oven to 390°F. Clean the cauliflower and cut it into uniform florets.
- 2
Cook the florets in boiling salted water for 8-10 minutes. They should remain slightly crisp. Drain them well.
- 3
Prepare the béchamel: melt the butter over medium heat in a saucepan. Add the flour all at once, whisking vigorously to create a smooth roux without lumps.
- 4
Gradually pour in the milk, whisking constantly to prevent lumps. Continue cooking for 5-7 minutes until thickened.
- 5
Remove from heat. Stir in 7 oz of the shredded cheese. Season with salt, pepper, and a generous pinch of nutmeg.
- 6
Pour the béchamel over the drained florets in a buttered baking dish. Mix gently.
- 7
Sprinkle the remaining 2 oz of cheese evenly over the top.
- 8
Bake for 20-25 minutes until a golden, crispy crust forms. The gratin should be bubbling at the edges.
💡 Chef's Tip
For a perfect texture, remove the cauliflower from the water while still slightly firm: it will continue to cook with the béchamel in the oven. Use a mix of Gruyère and Parmesan for more character. Prepare the gratin in advance and reheat just before serving.
