Nitrate & Nitrite Free Classic Cauliflower Gratin
Bubbling, golden, and deeply comforting, this cauliflower gratin is the kind of side dish that steals the show at any table. Tender florets get blanketed in a silky homemade béchamel loaded with nutty Gruyère, then finished with buttery panko breadcrumbs that crisp up beautifully in the oven. One of the quiet wins here is that every single ingredient is exactly what it sounds like — real butter, whole milk, fresh cauliflower, and good cheese — with no processed meats or cured products that so often sneak unwanted additives into otherwise simple recipes. The béchamel comes together with just butter, flour, milk, and a whisper of nutmeg, so you know precisely what's going into the dish. Blanching the cauliflower before baking keeps the florets tender all the way through without turning mushy, and that layered Gruyère — half stirred into the sauce, half scattered on top — means cheesy flavor in every single bite. A final scatter of fresh parsley brightens the whole thing just before it hits the table. This is pure, unfussy comfort food made entirely from scratch, and it shows.
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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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