Creamy, bubbling, and crowned with a shatteringly crisp golden crust, this cauliflower gratin is the kind of side dish that quietly steals the show at any table. Tender blanched florets get nestled into a silky Gruyère béchamel — built from butter, all-purpose flour, and whole milk — then finished with buttered panko and an extra shower of cheese before hitting a hot oven. For anyone navigating a rye-free lifestyle, gratins like this can be a minefield when made with store-bought mixes or mystery breadcrumbs, but every ingredient here is straightforward and easy to verify. The panko topping and all-purpose flour keep things simple and completely clear of rye-containing grains. A whisper of nutmeg in the sauce adds warmth that makes the whole dish taste far more complex than the ingredient list suggests. Finish with a little fresh parsley if you like a pop of color, then let it rest just long enough to set before you dig in — if you can wait that long.
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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.
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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