Vegetarian Classic Cauliflower Gratin
Few dishes hit the comfort food sweet spot quite like a bubbling, golden gratin fresh from the oven. Tender cauliflower florets get blanketed in a silky homemade béchamel — built the classic way with butter, flour, and whole milk — then loaded with nutty Gruyère and finished with a buttered panko crust that crisps up beautifully in the oven. A whisper of freshly grated nutmeg in the sauce is the kind of small detail that makes people ask what your secret is. The cauliflower is blanched just long enough to turn tender without going soft, so it holds its shape under all that rich, cheesy sauce. This is the sort of recipe that works equally well as a showstopping side at a dinner party or a deeply satisfying weeknight main alongside a simple green salad. Everything on the ingredient list is straightforward and easy to find, with no meat-based stocks or hidden animal products to navigate — just honest, wholesome cooking that happens to be completely meat-free. Let it rest for a few minutes after it comes out of the oven, scatter on the parsley if you like a pop of color, and watch it disappear fast.
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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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