Pork Free Classic Cauliflower Gratin
Bubbling, golden, and impossibly creamy, this cauliflower gratin is the kind of side dish that quietly steals the show at any dinner table. Tender florets get blanketed in a silky Gruyère béchamel — built from butter, flour, whole milk, and a whisper of nutmeg — then finished with buttery panko breadcrumbs that bake into a deeply satisfying crunch. Every component here is naturally free from pork and pork-derived ingredients, so there's no need to scrutinize labels or swap anything out. The technique is straightforward: blanch the cauliflower just until tender, build the sauce low and slow to avoid lumps, and let the oven do the rest. That final 25 to 30 minutes in a hot oven transforms everything into a bubbling, caramelized gratin that looks far more impressive than the effort involved. A scatter of fresh parsley over the top adds a little brightness and color right before serving. Whether it's anchoring a weeknight dinner or rounding out a holiday spread, this is the kind of dish people go back for seconds of without hesitation.
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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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