Description
Creamy cauliflower gratin with Gruyere, Parmesan, and a buttery breadcrumb topping. A low-carb, vegetarian side dish perfect for any meal.
Ingredients
Units Scale
- 1 large head cauliflower (about 1 kg), cut into florets
- 4 tbsp unsalted butter, divided
- 3 tbsp all-purpose flour
- 2 cups hot milk
- 1/2 tsp freshly ground black pepper
- 1/4 tsp grated nutmeg
- 3/4 cup freshly grated Gruyere cheese, divided
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup grated Mozzarella cheese
- 1/4 cup fresh breadcrumbs
- salt
Instructions
- Cook the cauliflower florets in a large pot of boiling salted water for 5 minutes, until tender but still firm. Drain well.
- Melt butter in a medium saucepan over low heat. Add the flour and stir constantly with a wooden spoon for 2 minutes. Gradually pour in the hot milk, stirring until the mixture comes to a boil. Let it boil for 1 minute, whisking constantly, until thickened. Remove from heat and stir in 1 teaspoon of salt, pepper, nutmeg, ½ cup of Gruyere, and the Parmesan.
- Spread â…“ of the sauce on the bottom of an 8×11-inch baking dish. Arrange the drained cauliflower florets on top, then pour the remaining sauce evenly over them.
- Combine the breadcrumbs with the remaining ¼ cup of Gruyere and ½ cup of grated Mozzarella. Sprinkle this mixture over the cauliflower. Season lightly with salt and pepper.
- Bake in a 190°C preheated oven for 25 minutes, until the top is golden brown and bubbling. Serve hot or at room temperature.