Eggless 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, and whole milk — then finished with buttered panko breadcrumbs that bake into an irresistibly crunchy crust. Gratins can sometimes feel off-limits when you're avoiding eggs, since many creamy baked dishes sneak them into the sauce or topping, but this one achieves all that richness without a single one. The béchamel does all the heavy lifting here, thickening beautifully on the stovetop before the Gruyère gets whisked in for a sauce that's nutty, savory, and smooth. A little freshly grated nutmeg and black pepper round out the flavor in a way that feels classic and considered. 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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