Lupin Free Classic Cauliflower Gratin
Bubbling, golden, and deeply comforting, this cauliflower gratin is the kind of baked side dish that steals the show at any dinner table. Tender florets get blanketed in a silky Gruyère béchamel, then finished with buttery panko breadcrumbs that crisp up beautifully in the oven. Lupin — a legume-based flour increasingly used as a filler or coating in processed foods — has no place here, and every ingredient in this recipe is straightforward and easy to verify. The béchamel is built from scratch with butter, all-purpose flour, and whole milk, so there are no mystery blends or alternative flours sneaking in through a store-bought sauce. Gruyère adds a nutty, savory depth that makes the whole dish taste far more indulgent than the ingredient list suggests. A pinch of freshly grated nutmeg and a scatter of fresh parsley at the end round everything out with just the right amount of elegance. This is the kind of recipe you'll come back to every time you need something reliable, crowd-pleasing, and genuinely delicious.
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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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