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Baked Cauliflower, Broccoli or Brussels-spout Custard


You can also make this as one large gratin by baking it in a shallow two-quart dish for 40 minutes.

Rate this recipe 4.7/5 (9 Votes)


  • Cauliflower:
  • 1 head cauliflower (about 1 1/2 pounds), cut into small florets (about 8 cups)
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 tablespoons coarsely grated Parmigiano-Reggiano
  • Pinch of freshly grated nutmeg
  • 1 1/2 cups finely grated Gruyere (about 4 ounces)
  • Broccoli:
  • Substitute 1 1/2 lbs broccoli, cut into florets (about 8 cups) for the cauliflower.
  • Brussels-sprout:
  • Substitute 1 1/2 lbs brussels sprouts, trimmed and halved (about 6 cups) for the cauliflower. Roast about 12 minutes.


Servings 6
Adapted from


Step 1

Preheat oven to 425 degrees. On a rimmed baking sheet, toss cauliflower with oil. Season with salt and pepper. Spread in a single layer and roast, turning once, until golden and crisp, 20 to 25 minutes.

Reduce oven temperature to 325 degrees. Melt butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, 1 minute. Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened slightly, about 12 minutes. Remove from heat; stir in Parmigiano-Reggiano, nutmeg, and 1/2 cup Gruyere. Season with salt and pepper.
Divide cauliflower among six 8-ounce gratin dishes. Pour cream mixture over vegetables. Sprinkle with remaining 1 cup Gruyere.

Place gratin dishes on a rimmed baking sheet. Bake until bubbly and golden brown in spots, 23 to 25 minutes. Let cool slightly before serving.


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