Creamy Cauliflower Gratin with Cheese
Tender cauliflower florets smothered in a velvety white sauce and topped with a bubbling golden cheese crust — pure comfort food at its finest. Simple to make and budget-friendly, this vegetarian bake is perfect as a hearty side or a satisfying main dish.
🛒 Ingredients
6 servings
- 1 medium cauliflower (about 1 kg / 2.2 lbs)
- Salt and black pepper to taste
- 2 cups (500 ml) whole milk
- ¾ cup (200 ml) heavy cream
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch
- 1 pinch of nutmeg (optional)
- 50 g (1¾ oz) grated gruyère or cheddar for topping
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Break the cauliflower into florets and boil in salted water for 10–12 minutes until just tender when pierced with a fork. Drain well and set aside.
- 2
Make the white sauce: heat the milk and butter in a saucepan over medium heat. Dissolve the cornstarch in a splash of cold milk, then whisk it into the hot mixture, stirring constantly until the sauce thickens. Remove from heat, stir in the heavy cream, and season with salt, pepper, and a pinch of nutmeg.
- 3
Butter a baking dish and spread a thin layer of sauce on the bottom. Arrange the cauliflower florets on top, pour the remaining sauce over evenly, and finish with a generous sprinkle of grated cheese.
- 4
Bake for 15–20 minutes until bubbling, then broil for an additional 5 minutes for a golden, crispy crust. Serve immediately.
💡 Chef's Tip
For extra depth of flavour, mix gruyère with a handful of parmesan. A pinch of nutmeg in the sauce makes all the difference.
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