Rice Free Classic Cauliflower Gratin
Creamy, bubbling, and crowned with a shatteringly crisp golden crust, this cauliflower gratin is the kind of comfort food that makes you forget you ever needed anything else on the table. Tender florets get blanketed in a silky Gruyère béchamel — built from butter, flour, and whole milk — then finished with buttered panko and an extra scatter of cheese before hitting a hot oven. The result is rich and deeply savory, with that faintly nutty warmth from freshly grated nutmeg running through every bite. For anyone navigating a grain-free-adjacent table, this dish is a natural fit since the béchamel relies on wheat flour rather than any rice-based thickener, and there's no hidden rice filler anywhere in the mix. Blanching the cauliflower first is the quiet secret here — it keeps the florets tender all the way through without turning mushy under the sauce. Whether you're serving it as a showstopping side or letting it anchor a lighter weeknight dinner, this gratin delivers the kind of bubbling, cheesy satisfaction that feels genuinely indulgent.
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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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