Cauliflower Gratin from Cauliflower's features tender cauliflower florets baked in a creamy cheese sauce with a golden, crispy breadcrumb topping, delivering a rich and comforting blend of smooth and crunchy textures.
Equipments
- Large pot
- Colander
- Baking dish
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon or spatula
- Grater
- Measuring cups
- Measuring spoons
- Oven
- Knife
- Cutting board
Ingredients
- 1 large head cauliflower
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup shredded Gruyère cheese
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley (optional)
When preparing this Cauliflower Gratin, ensure you select a fresh, firm head of cauliflower to maintain a tender texture after baking. Using a combination of Gruyere and sharp cheddar cheeses adds depth to the creamy sauce, so don't substitute with milder cheeses. Panko breadcrumbs provide the essential crispy topping, which contrasts with the smooth sauce, so resist the urge to omit them. Accurate measurement of butter and flour is crucial for achieving the right thickness in the bechamel base. Your Cauliflower Gratin from Cauliflower's copycat menu captures the perfect balance of rich, creamy flavors with a golden breadcrumb crust.
Instructions
- Preheat oven to 400°F (200°C).
- Cut cauliflower into florets.
- Bring large pot of salted water to a boil.
- Add cauliflower; cook 5-6 minutes until just tender.
- Drain cauliflower in colander; set aside.
- In saucepan, melt 2 tablespoons butter over medium heat.
- Whisk in flour; cook 1-2 minutes until bubbly.
- Gradually whisk in milk; cook, stirring, until thickened.
- Remove from heat; stir in Gruyère, cheddar, Parmesan, salt, pepper, and nutmeg until melted and smooth.
- Add drained cauliflower to cheese sauce; gently toss to coat.
- Transfer mixture to greased baking dish.
- In mixing bowl, toss panko with remaining 2 tablespoons melted butter.
- Sprinkle breadcrumb mixture evenly over cauliflower.
- Bake 20-25 minutes until golden brown and bubbly.
- Garnish with chopped parsley, if desired.
- Serve hot.
Substitution
Cauliflower Gratin from Cauliflower's copycat menu features tender florets enveloped in a creamy blend of Gruyere and sharp cheddar cheeses, topped with golden panko breadcrumbs for a satisfying crunch. You can substitute whole milk with half-and-half or heavy cream for a richer sauce, or use a blend of mozzarella and Monterey Jack if Gruyere is unavailable. If fresh cauliflower is out of season, frozen florets can be used, but be sure to drain them well to avoid excess moisture. For a gluten-free option, replace all-purpose flour with a gluten-free flour blend and panko with crushed gluten-free crackers. Fresh parsley enhances color and flavor, but dried herbs or chives can be used as alternatives.
Tips
Make sure to boil the cauliflower florets until just tender to avoid a mushy texture in your gratin. When making the cheese sauce, whisk continuously to prevent lumps and ensure a smooth, creamy consistency. Use freshly grated Gruyere and sharp cheddar for deeper flavor and proper melting. You'll achieve the ideal crispy topping by evenly coating panko breadcrumbs with melted butter before sprinkling over the dish.
Nutritions
Cauliflower Gratin is a nutrient-rich dish featuring cauliflower, which is high in vitamin C, vitamin K, and fiber, supporting immune function and digestion. The cheese sauce provides a significant source of calcium and protein, essential for bone health and muscle maintenance. Whole milk contributes additional vitamin D and healthy fats, while the panko breadcrumbs add a satisfying crunch without excessive calories. Your meal offers a balanced combination of vitamins, minerals, and macronutrients, making it both flavorful and nourishing.
Storage
Store leftover Cauliflower Gratin in an airtight container and refrigerate for up to 3-4 days to maintain freshness and texture. When ready to enjoy, reheat in the oven at 350degF (175degC) until heated through to preserve the creamy cheese sauce and crispy breadcrumb topping. Ensure your dish cools to room temperature before storing to prevent condensation and sogginess.
Variation or Alternatives
You can substitute Gruyere and cheddar with a blend of mozzarella and fontina for a milder, creamier cheese sauce that still melts well. Instead of boiling, try roasting the cauliflower florets at 425degF (220degC) for 20 minutes to enhance their natural sweetness and add a slight caramelized flavor. To make the topping crunchier, mix panko breadcrumbs with chopped toasted walnuts or almonds before sprinkling over the gratin. For a gluten-free version, replace all-purpose flour with a cornstarch slurry or gluten-free flour blend when making the cheese sauce.
Allergies
Cauliflower Gratin contains dairy products such as butter, whole milk, and three types of cheese--Gruyere, sharp cheddar, and Parmesan--that can trigger allergic reactions in individuals with milk allergies or lactose intolerance. The breadcrumb topping contains gluten, which may cause issues for those with gluten sensitivity or celiac disease. Be sure to check your tolerance to these ingredients before enjoying this creamy, crunchy dish.
Why this recipe?
Cauliflower Gratin from Cauliflower's restaurant captivates diners with its creamy, cheesy blend and perfectly roasted cauliflower that offers a rich, satisfying texture. The dish balances indulgence with a health-conscious twist, appealing to those seeking comfort food without heaviness. Replicating this recipe at home allows you to customize flavors and control ingredients, ensuring freshness and dietary preferences. Your kitchen version can deliver the same gourmet experience while being more cost-effective and convenient.