Coconut Free Classic Cauliflower Gratin
Bubbling, golden, and deeply comforting, this cauliflower gratin is the kind of side dish that quietly 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 a buttered panko crust that crisps up beautifully in the oven. Every component here is straightforward dairy and pantry staples, so there's no need to scrutinize labels for hidden coconut derivatives that sometimes sneak into cream-based sauces or packaged breadcrumbs. The technique is approachable: a quick blanch keeps the cauliflower from turning mushy, and the béchamel comes together in just a few minutes of steady whisking. That contrast between the creamy, cheesy interior and the shatteringly crisp topping is genuinely hard to beat. A scatter of fresh parsley at the end adds a little brightness that cuts through all that richness. Whether it's anchoring a weeknight dinner or rounding out a holiday spread, this gratin is the kind of recipe you'll come back to again and again.
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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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