Creamy Cauliflower Gratin ready to be baked
Every bit of my Creamy Cauliflower Gratin is oh-so-comforting and full of flavor. Tender pieces of tasty cauliflower coated in a cheesy béchamel sauce that is studded with fresh thyme and a pinch of nutmeg. All topped off with lovely specks of green parsley and crunchy bread crumbs before being baked and served. Classified as a gratin because of its lovely browned top, this is a delectable cold weather dish that really hits home.
The blond roux
Béchamel sauce with a pinch of nutmeg
Grated Swiss cheese being added to the béchamel sauce
Cauliflower Gratin served alongside a roasted salmon filet
(To view this recipe, click on the blue title of the blog post above*)
Creamy Cauliflower Gratin
Ingredients:
- 1 large head of cauliflower; green leaves removed and divided into individual florets
- Kosher salt & freshly ground black pepper
- 4 Tablespoons unsalted butter
- 4 Tablespoons all-purpose flour
- 2 cups whole milk
- Pinch of grated nutmeg
- 1 teaspoon fresh thyme, chopped
- 4 oz. Swiss cheese, grated
- ¼ cup Italian parsley, chopped
- ¼ cup bread crumbs
Directions:
- Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil and add in the cauliflower florets. Cook for 5-7 minutes, or until the florets are tender when pierced with a knife. Drain the cooked cauliflower. Place the cooked cauliflower florets in a baking dish.
- In a small saucepan melt the butter over low heat. Add in the flour and whisk into the melted butter. Cook the roux over low heat, while constantly whisking, until the roux is lightly tan in color. Slowly add the milk into the roux, whisking as you go, until the mixture is thick and a sauce-like consistency. Remove from the heat, season with a teaspoon of salt, a pinch of black pepper, a pinch of nutmeg and the chopped thyme. Taste and adjust the seasonings if necessary. Stir in the grated cheese until incorporated.
- Pour the cheesy béchamel sauce over the cooked cauliflower that is already in the baking dish. Sprinkle with the breadcrumbs and chopped parsley. Bake in the preheated oven for 45 minutes, or until heated through and browned on the top. Serve warm.
Tagged: bechamel sauce, bread crumbs, cauliflower, cauliflower gratin, gratin, nutmeg, parsely, roux, swiss cheese, thyme, whole milk
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