Peanut 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 are blanketed in a silky homemade béchamel loaded with nutty Gruyère, then finished with buttery panko breadcrumbs that crisp up beautifully in the oven. Every ingredient here is straightforward and naturally free from peanuts, so there's no need to scrutinize labels or worry about hidden nut oils sneaking into your sauce. The béchamel comes together with just butter, flour, and whole milk — classic, unfussy, and completely from scratch. A pinch of freshly grated nutmeg and a generous handful of Gruyère give the sauce a depth of flavor that tastes far more impressive than the effort involved. Let it rest for a few minutes after it comes out of the oven and you'll be rewarded with clean, scoopable portions with that irresistible crispy top layer intact. A scatter of fresh parsley at the end brightens the whole dish and makes it look as good as it tastes.
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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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