Xanthan Gum Free Classic Cauliflower Gratin
Bubbling, golden, and deeply comforting, this cauliflower gratin is the kind of side dish that steals the show at any table. Tender florets get blanketed in a silky, from-scratch béchamel made with butter, flour, whole milk, and a generous amount of nutty Gruyère — no stabilizers or thickeners needed beyond the classic roux technique. That's actually great news if you're avoiding xanthan gum, since so many store-bought sauces and packaged gratins sneak it in as a texture aid. Here, the sauce thickens naturally as you whisk, building a rich, glossy coating that clings to every floret beautifully. A buttered panko and Gruyère topping bakes up into a shatteringly crisp crust that contrasts perfectly with the creamy interior underneath. A pinch of freshly grated nutmeg and black pepper round out the flavor in a way that feels quietly sophisticated without any fuss. It's the kind of recipe that proves you don't need anything artificial to get truly luxurious results.
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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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