Almond Free Classic Cauliflower Gratin
Bubbling, golden, and deeply comforting, this cauliflower gratin is the kind of baked side dish that steals the show at any dinner table. Tender florets get blanketed in a silky Gruyère béchamel — built from butter, flour, whole milk, and a whisper of nutmeg — then finished with buttered panko breadcrumbs that bake into an irresistibly crunchy crust. The whole thing comes together with straightforward pantry staples, so there's no need to hunt down specialty ingredients or worry about hidden nut-based additions sneaking into your sauce. Gratins like this can sometimes call for almond flour in the topping or almond milk in the base, but here every component is refreshingly straightforward — real butter, real milk, real cheese. Blanching the cauliflower first is a small step that makes a big difference, keeping the florets tender all the way through rather than tough in the center. A scatter of fresh parsley at the end adds a bright pop of color that makes the finished dish look as good as it tastes. Whether it's anchoring a weeknight dinner or rounding out a holiday spread, this gratin is pure, crowd-pleasing comfort food.
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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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