Description
A creamy and cheesy cauliflower gratin that combines tender cauliflower florets with a rich, flavorful cheese sauce, topped with a crunchy breadcrumb crust and fresh parsley. This comforting dish is perfect as a side or a vegetarian main.
Ingredients
Scale
Cauliflower
- 1 large head of cauliflower, cut into medium florets (about 8 cups)
Sauce
- 2 tablespoons butter, or olive oil
- ¼ cup yellow onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour, or gluten-free all-purpose flour
- ½ teaspoon sea salt
- ½ teaspoon ground pepper
- Pinch of nutmeg, optional
- 1 cup unsweetened almond milk
- ¾ cup shredded gruyere cheese
- ¼ cup shredded parmesan cheese
Topping
- ¼ cup shredded gruyere cheese
- ¼ cup shredded parmesan cheese
- ½ cup panko breadcrumbs or almond meal
- Fresh parsley, for serving
Instructions
- Preheat oven: Preheat the oven to 375°F and grease an 8×11 or 9×13 casserole dish to prevent sticking.
- Cook cauliflower: Chop the cauliflower into medium florets and place in a large pot. Add enough water to cover, bring to a boil, then reduce heat and simmer for about 5 minutes until the cauliflower is tender but still firm. Drain well and pat dry, then set aside.
- Sauté aromatics: While cauliflower cooks, heat butter or olive oil in a large saucepan over medium heat. Add chopped onion and minced garlic, sautéing for 3-4 minutes until fragrant and softened.
- Make roux and sauce: Stir in flour, salt, pepper, and optional nutmeg, cooking briefly to combine. Slowly whisk in almond milk, bringing the mixture to a boil while whisking constantly until smooth and thickened.
- Add cheeses: Remove sauce from heat and stir in ¾ cup shredded gruyere and ¼ cup parmesan until fully melted and smooth.
- Assemble gratin: Place cooked cauliflower evenly in the prepared baking dish, then pour the cheese sauce evenly over the top.
- Add topping: Sprinkle the remaining ¼ cup gruyere, ¼ cup parmesan, and panko breadcrumbs or almond meal evenly over the gratin for a crunchy, cheesy crust.
- Bake and broil: Bake in the preheated oven for 30 minutes until bubbly and the top begins to brown. For extra browning, broil for an additional 2-3 minutes while watching carefully.
- Serve: Let the gratin cool for a few minutes before serving. Garnish with fresh parsley for color and a burst of freshness.
Notes
- You can substitute almond milk with any other plant-based or dairy milk according to preference.
- For a gluten-free version, use gluten-free all-purpose flour and almond meal instead of panko breadcrumbs.
- Do not overcook the cauliflower during boiling; it should remain firm to avoid becoming mushy after baking.
- Use fresh parsley for garnish to add a pop of color and herbaceous flavor.
- Keep a close eye during the broiling step to prevent burning the breadcrumb topping.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 30 mg
