Low Sugar Classic Cauliflower Gratin
Creamy, bubbling, and crowned with a shatteringly crisp breadcrumb crust, this cauliflower gratin is the kind of comfort food that earns a permanent spot in your dinner rotation. The silky béchamel is built from butter, flour, and whole milk — nothing more — so every bit of richness comes from real ingredients rather than hidden sweeteners. Nutty Gruyère gets folded right into the sauce and then scattered over the top again, giving you that deep, savory flavor in every single bite. Blanching the cauliflower first keeps the florets tender without turning them mushy under all that gorgeous sauce. A dusting of buttered panko finishes everything off with a golden crunch that holds up beautifully even after a few minutes of resting. It's a genuinely satisfying side dish that proves you don't need anything extra to make something feel indulgent and special.
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Learn more →Ingredients
6 servings
- 1 large head cauliflower (about 2 lbs), cut into 1 ½-inch florets
- 1 tsp salt, plus more for the blanching water
For the béchamel
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- ¼ tsp freshly grated nutmeg
- ¼ tsp black pepper
- 1 cup gruyère cheese, finely grated (about 3 oz), divided
For the topping
- ⅓ cup panko breadcrumbs
- 1 tbsp unsalted butter, melted
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Bring a large pot of generously salted water to a boil. Add the cauliflower florets and cook for 4 minutes, until just barely tender when pierced with a knife but still holding their shape. Drain in a colander and let steam-dry for 2 minutes.
- 2
Melt 3 tbsp butter in a medium saucepan over medium heat. Add the flour and whisk constantly for 1 to 2 minutes, until the mixture turns a pale golden color and smells faintly nutty.
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