Pescatarian Classic Cauliflower Gratin
Bubbling, golden, and deeply comforting, this cauliflower gratin is the kind of dish that earns a permanent spot in your weeknight rotation. Tender florets get blanketed in a silky, nutmeg-kissed béchamel loaded with melted Gruyère, then finished with buttery panko crumbs that bake into an irresistible crust. The technique is straightforward — a quick blanch keeps the cauliflower from turning mushy, and a properly whisked roux means the sauce comes together smooth every single time. It's a naturally meat-free centerpiece that never feels like a compromise, delivering the kind of rich, satisfying depth you'd expect from a much more complicated recipe. Serve it straight from the baking dish with a scatter of fresh parsley and watch it disappear before anything else on the table.
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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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