Pistachio 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 get blanketed in a silky Gruyère béchamel — built from butter, flour, whole milk, and a whisper of nutmeg — then finished with a buttery panko crust that crisps up beautifully in the oven. The whole thing comes together with straightforward pantry staples, so there's no need to scan labels or worry about surprise nut additions hiding in a store-bought sauce or topping mix. For anyone navigating tree nut allergies or sensitivities, a gratin like this is a genuinely safe and satisfying choice — every ingredient is right there in plain sight. The technique is approachable too: blanch the cauliflower, whisk up the sauce, layer and bake. A five-minute rest before serving lets the sauce settle into something even more luscious, and a scatter of fresh parsley adds a bright finish that 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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