Yeast 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 table. Tender florets get blanketed in a silky, nutmeg-kissed béchamel loaded with melted Gruyère, then finished with a buttery panko crust that crisps up beautifully in the oven. For anyone avoiding yeast, gratins like this are a natural fit — no leavening agents, no fermented ingredients, just honest, wholesome components working together. The béchamel comes together with butter, flour, and whole milk, so there's nothing hidden or complicated to navigate. A final scatter of fresh parsley adds a bright pop of color right before serving. It's rich without being heavy, and the contrast between that crunchy topping and the creamy sauce underneath is genuinely hard to resist.
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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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