Cauliflower Gratin
Ina Garten's Cauliflower Gratin made even better with a few easy updates ~ this casserole is our most requested side dish for holiday meals!
Servings: 6 servings
Ingredients
- 1 head of cauliflower (about 3 pounds)
Sauce
- 2 Tbsp unsalted butter
- 3 Tbsp flour
- 1 1/2 cups whole milk
- 1/2 cup cream
- 1 tsp sea salt
- 1/2 tsp fresh cracked black pepper
- 1/4 tsp freshly grated nutmeg (more to taste)
- 1 cup grated Gruyere cheese
- 1/2 cup grated parmesan cheese (I used shredded Parm, if you're using the fine powdered version, use a little less.)
Crumb topping
- 1/2 cup cracker or bread crumbs. I like to make crumbs out of seasoned crackers for extra flavor. Directions below in the notes.
- 1/4 cup shredded Gruyere cheese
- 2 Tbsp unsalted butter, melted
Instructions
- Preheat oven to 350F
- Remove the outer leaves from the cauliflower and separate into florets. Separate or slice them into approximately 1 inch pieces. I like to leave the florets intact as much as possible because it looks pretty. Leave short sections of the stem on, they're delicious.
- Put the cauliflower into a large microwave safe bowl and cover with plastic wrap or a microwave cover. (Do not add water.) Microwave on high for 4 minutes and set aside.
- Toss the crumb topping ingredients together with a fork until everything is evenly moistened, and set aside.
- Melt the butter in a large heavy saucepan and add the flour. Stir and cook for a minute, but don't let it brown.
- Before adding the milk and cream, it's best to heat them up, and I do this in the microwave, just heat until hot to the touch. Slowly add the hot milk/cream to the flour mixture, whisking constantly to prevent lumps. Bring this up to a boil over medium heat, stirring and scraping the sides of the pan almost constantly. When the mixture has thickened and you see the first bubbles, take off the heat. Season with salt, pepper, and nutmeg.
- Let the pan sit for a minute or so to cool slightly, then whisk in the cheeses. Stir until completely melted. Add the cauliflower (if there is any water in the bowl leave it behind) and fold in well.
- Turn everything into your casserole dish and top with the crumb topping. Bake for 25 to 30 minutes until the whole casserole is bubbling and the top is starting to turn golden.
Notes
How to make cracker crumbs
Roughly break apart crackers and put them in a food processor (a small or large one will work) Pulse repeatedly and then let the machine run until the crackers are finely ground. Any extra crumbs can be kept in a zip lock baggie in the pantry.Cauliflower gratin variation suggestions:
- You can roast the cauliflower instead of microwaving it.
- Other cheese choices might be Smoked Gruyere, Manchego, Cheddar, Gouda, or Swiss.
- Broccoli florets, Brussels sprouts, carrots, or thinly sliced potatoes can be used instead of cauliflower.
- Add a dollop of mustard to the sauce for a little zing.
- Add chopped ham.
Nutrition
Calories: 370 kcal · Carbohydrates: 14 g · Protein: 15 g · Fat: 28 g · Saturated Fat: 17 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 8 g · Trans Fat: 0.3 g · Cholesterol: 87 mg · Sodium: 826 mg · Potassium: 181 mg · Fiber: 1 g · Sugar: 4 g · Vitamin A: 957 IU · Vitamin C: 1 mg · Calcium: 460 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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