Gluten Free Classic Cauliflower Gratin

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Tender cauliflower florets get bathed in a silky, cheese-flecked sauce built from butter, whole milk, and freshly grated nutmeg, then baked until the whole dish turns bubbly and irresistible. Gruyère melts right into that base for deep, nutty flavor, and a second scattering of cheese on top browns into golden, craggy patches as it bakes. A crisp, buttery crust forms over the sauced florets, giving every scoop that classic contrast between creamy interior and crunchy top. A sprinkle of fresh parsley at the end brightens the richness and makes it look just as good as it tastes. This is a comforting, spoon-clinging side dish that fits neatly into a gluten free spread without missing a beat. Serve it alongside roasted chicken or a simple green salad and watch it disappear fast.

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Ingredients

6 servings

1 large head cauliflower (about 2 lbs), cut into 1 ½-inch florets
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1 tsp salt, plus more for the blanching water

For the béchamel

3 tbsp unsalted butter
3 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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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