Beef Free Classic Cauliflower Gratin
Bubbling, golden, and deeply satisfying, this cauliflower gratin is the kind of dish that makes a humble vegetable feel genuinely luxurious. A silky homemade béchamel — built from butter, flour, and whole milk — gets loaded with nutty Gruyère and a whisper of freshly grated nutmeg before being poured over tender blanched florets. The panko and melted butter topping crisps up beautifully in the oven, giving you that irresistible crunch against the creamy sauce underneath. Because every component here is straightforward and plant-and-dairy-based, there's no need to swap anything out or second-guess the ingredient list — it's naturally free of any meat without trying to be. This is the kind of gratin that earns a permanent spot in your weeknight rotation, but it's also elegant enough to bring to a dinner party without anyone feeling like they're missing out. A scatter of fresh parsley at the end keeps things bright and pulls the whole dish together.
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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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