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Cheesy Cauliflower Gratin with Gruyère

Cheesy cauliflower gratin with Gruyère pairs crisp-tender cauliflower with a creamy cheese sauce and a golden panko-Parmesan topping. Bake it until bubbling, then rest for 10 minutes before serving.
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Prep Time 15 minutes
Cook Time 39 minutes
Resting 10 minutes
Total Time 1 hour 4 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 383
Ingredients Equipment Method Notes

Ingredients
  

For the cauliflower
  • 1 nonstick cooking spray as needed
  • 1 cauliflower large head (about 2 1/2 pounds), cored and cut into florets
For the cheese sauce
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 2 cup whole milk
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg
  • 1.5 cup Gruyère shredded, divided
For the topping
  • 0.5 cup panko breadcrumbs
  • 0.25 cup Parmesan cheese grated
  • 1 tbsp unsalted butter melted

Equipment

  • 1 9x13-inch baking dish
  • 1 medium saucepan

Method
 

Prepare the cauliflower
  1. Heat the oven to 400°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Bring a large pot of water to a boil.
  4. Add the cauliflower and cook for 5 to 6 minutes, until crisp-tender.
  5. Drain the cauliflower well.
Make the cheese sauce
  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute.
  3. Gradually whisk in the milk.
  4. Cook, whisking often, for 4 to 6 minutes until the sauce thickens enough to coat the back of a spoon.
  5. Remove the pan from the heat and stir in the salt, pepper, nutmeg, and 1 cup of the Gruyère until melted.
Assemble and bake
  1. Arrange the drained cauliflower in the prepared baking dish.
  2. Pour the cheese sauce evenly over the cauliflower.
  3. Mix the panko, Parmesan, and melted butter in a small bowl.
  4. Scatter the mixture and the remaining 1/2 cup Gruyère over the cauliflower.
  5. Bake for 25 to 30 minutes, until the sauce is bubbling and the topping is golden brown.
  6. Rest for 10 minutes before serving.

Notes

For a smooth cheese sauce, gradually whisk in the milk. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the sauce may change texture. For a gluten-free variation, use gluten-free flour and panko.