Hazelnut Free Classic Cauliflower Gratin
Creamy, bubbling, and golden on top, this cauliflower gratin is the kind of comfort food that earns a permanent spot in your dinner rotation. Tender florets get blanketed in a rich Gruyère béchamel, then finished with buttery panko breadcrumbs that crisp up beautifully in the oven — it's indulgent without being fussy. For anyone navigating tree nut allergies or sensitivities, gratins can sometimes feel like a minefield, since nut-based toppings or flavored cheeses occasionally sneak into restaurant and store-bought versions. Here, every ingredient is straightforward and easy to verify: simple dairy, flour, butter, and a classic melting cheese with no hidden extras. The béchamel comes together quickly with just a whisk and a little patience, and the whole dish bakes into something that looks genuinely impressive at the table. A scatter of fresh parsley at the end adds a pop of color that makes it feel just a little bit fancy. This is the kind of side dish that disappears fast, so you might want to double the recipe.
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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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