Cashew Free Classic Cauliflower Gratin
Bubbling, golden, and impossibly creamy, this cauliflower gratin is the kind of comfort food that earns a permanent spot in your dinner rotation. Tender florets get blanketed in a silky Gruyère béchamel — built from butter, flour, and whole milk — then finished with a buttery panko crust that crisps up beautifully in a hot oven. The result is rich and deeply savory, with that nutty, slightly funky Gruyère doing all the heavy lifting in the flavor department. For anyone navigating tree nut allergies or sensitivities, gratins can sometimes feel risky when restaurant versions sneak in nut-based thickeners or toppings — but every single component here is straightforward and easy to verify. The béchamel is a classic French technique that needs nothing more than pantry staples, and the crunchy topping is simply panko tossed in melted butter. A pinch of fresh parsley at the end adds a little color and brightness without complicating things. This is the kind of side dish that quietly steals the show at any table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!