Easy Cauliflower Gratin With Gruyère

3.1

(375)

Does it beat potato gratin? Make it and see.

Prep Time:

25 mins

Total Time:

1 hr 5 mins

Servings:

4

Why should potatoes have all the fun? Much as we love a good potato gratin, this cauliflower version is hard to beat—and a handy reminder that the French technique of cooking au gratin is not only for potatoes. Our favorite cruciferous vegetable takes well to being cooked in milk, then baked in the oven, adding melty Gruyère cheese and a topping of Parmesan breadcrumbs doesn't hurt either. The crunchy topping is a perfect counterpoint to the tender cauliflower florets. This rich and satisfying dish makes a wonderful holiday side, it’s also a stellar vegetarian entree and makes any dinner special.

Directions

Preheat oven and make breadcrumbs:

Preheat oven to 350°F. In a food processor, combine bread and Parmesan. Pulse until coarse crumbs form, about 3 to 4 times; set aside.
Make roux and add milk:

In a large saucepan with a lid, melt butter over medium heat. Add flour; cook, whisking constantly for 1 minute. Whisk in milk.
Add cauliflower and cook:

Add cauliflower, and season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover, and cook until starting to soften, about 5 minutes.
Remove from heat and add Gruyère:

Remove from heat; gradually stir in Gruyère.
Transfer to baking dish, add breadcrumbs, cover with foil, and bake:

Pour mixture into a 2-quart baking dish, and sprinkle with breadcrumb mixture. Cover with aluminum foil; bake until cauliflower is easily pierced with a knife, about 20 minutes.
Remove foil and bake:

Remove foil, and bake until breadcrumbs are golden brown, about 20 minutes more. Serve.