Tree Nut Free Classic Cauliflower Gratin
Bubbling, golden, and deeply comforting, 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 shatteringly crisp crust. Every component here is naturally free of tree nuts, so there's no need to scrutinize labels or swap out anything; the recipe works exactly as written. The technique is straightforward: blanch the cauliflower just until barely tender, build the sauce low and slow to avoid lumps, and let the oven do the heavy lifting for that gorgeous browned top. A final scatter of fresh parsley adds a little brightness right before serving, though the gratin is honestly stunning without it. This is the kind of dish that converts even the most skeptical cauliflower eaters, and it pairs beautifully with roasted chicken, a simple green salad, or honestly just a fork and some good bread.
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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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