Carrageenan Free Classic Cauliflower Gratin
Bubbling, golden, and deeply comforting, this cauliflower gratin is the kind of dish that turns a humble vegetable into something genuinely showstopping. A silky homemade béchamel — built from butter, flour, and whole milk — gets loaded with nutty Gruyère and spooned over tender blanched florets before the whole thing goes into a hot oven. That from-scratch sauce is actually the key here, because many store-bought cream sauces and pre-shredded cheeses sneak in additives like carrageenan as a stabilizer or anti-caking agent. Making the béchamel yourself means you know exactly what's in it: real butter, real milk, real cheese, nothing else. The panko topping crisps up beautifully in the oven, giving you that irresistible crunch against the creamy, cheesy interior. A final scatter of fresh parsley keeps things bright and a little elegant. This is the kind of gratin that earns a permanent spot in your weeknight and dinner-party rotation alike.
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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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