Creamy Cauliflower Gratin (Print Version)
# Ingredients:
→ For the cauliflower
01 -
1/4 cup olive oil
02 -
Salt and pepper to taste
03 -
3 pounds (1350g) cauliflower florets
→ For the sauce
04 -
5 cloves garlic
05 -
1 teaspoon Dijon mustard
06 -
1/2 teaspoon thyme
07 -
1/4 teaspoon paprika
08 -
Salt and pepper to taste
09 -
1 1/2 cups (150g) Gruyere cheese, divided
10 -
1 large shallot or 1 medium onion
11 -
1 1/4 cups heavy cream
12 -
1 1/2 tablespoons lemon juice
13 -
2 tablespoons butter
14 -
1 cup milk
15 -
1 1/2 tablespoons flour
→ For the Panko parmesan topping
16 -
1/2 cup (45g) grated parmesan cheese
17 -
3 tablespoons (45g) butter
18 -
3/4 cup (50g) Panko breadcrumbs (not fine breadcrumbs)
# Instructions:
01 -
Warm up your oven to 425°F (220°C) and shift the rack to a spot slightly above the middle. Trim away the cauliflower leaves, rinse thoroughly, and break into florets. Spread them out on a baking sheet after drying with paper towels. Coat the florets with olive oil, sprinkle with salt and pepper, and roast for about 20 minutes until they soften slightly and turn a little brown. Move them to a 9x13-inch (23x33cm) dish afterward.
02 -
In a little pot, melt some butter and stir in Panko breadcrumbs until the mixture is buttery throughout. Remove from heat and mix in parmesan cheese. Leave it for later.
03 -
Finely chop garlic, dice the shallot, grate Gruyere cheese, and squeeze the lemon. In a large pan, gently cook the shallots in melted butter for 2 minutes. Add the garlic, thyme, paprika, and flour. Stir constantly for about a minute before pouring in cream, milk, and Dijon mustard. Let it cook for 2-3 minutes, mixing occasionally, until it thickens slightly. Mix in half the Gruyere. Stir until it melts. Take the pan off the heat and season the sauce with lemon juice, salt, and pepper.
04 -
Pour the cheese sauce over the cauliflower and stir to coat evenly. Sprinkle the rest of the Gruyere on top, followed by the prepared parmesan breadcrumb topping. Bake for 25 minutes, or until it's golden on top and bubbling at the edges.
# Notes:
01 -
You could cook the cauliflower directly in the casserole dish if you don't feel like cleaning multiple pans. However, for better browning, it's helpful to spread them out on a large baking sheet first.
02 -
If you decide to use a standard yellow onion instead of a shallot, chop it finely and cook a bit longer, around 4-5 minutes, so it ends up soft and not crunchy in the sauce.
03 -
The calorie count is based on an estimate and can change depending on the ingredients you choose to use.