Pregnancy Friendly Classic Cauliflower Gratin
Creamy, bubbling, and golden on top, this cauliflower gratin is the kind of comfort food that feels genuinely indulgent without requiring anything complicated. A velvety béchamel made from butter, flour, and whole milk coats tender blanched florets, and a generous amount of Gruyère gets folded right into the sauce for deep, nutty flavor in every bite. The panko and cheese topping bakes up beautifully crisp, giving you that satisfying contrast between the crunchy crust and the silky sauce underneath. During pregnancy, getting enough calcium and folate matters, and this dish delivers both through its dairy-rich sauce and cauliflower base — all from straightforward, recognizable ingredients you can feel good about. The béchamel is made entirely from scratch, so there are no mystery additives or preservatives to second-guess. Nutmeg is used in a small, culinary amount that adds warmth without any concern. It's the kind of wholesome, nourishing side dish that works just as well for a weeknight dinner as it does alongside a more celebratory spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!