Macadamia Free Classic Cauliflower Gratin
Bubbling, golden, and deeply comforting, this cauliflower gratin is the kind of dish that turns a humble vegetable into something genuinely showstopping. Tender florets are blanketed in a silky Gruyère béchamel — built from butter, flour, whole milk, and a whisper of nutmeg — then finished with buttered panko breadcrumbs that bake into an irresistibly crunchy crust. The whole thing comes together with straightforward pantry staples, so there's no hunting down specialty ingredients or worrying about hidden nut-based additions that sometimes sneak into store-bought gratins and cream sauces. Blanching the cauliflower first keeps the florets perfectly tender without going mushy, and letting the béchamel thicken properly before it hits the oven means every bite is rich and cohesive rather than watery. A final scatter of fresh parsley brightens the whole dish just before serving. Whether you're bringing it to a dinner party or anchoring a weeknight meal, this gratin delivers serious restaurant-level satisfaction with nothing more than a saucepan, a baking dish, and a little patience.
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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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