Cauliflower Gratin

Cauliflower Gratin

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  • Prep Time


  • Total Time


  • Servings



  • 4

    tablespoons unsalted butter, plus more for the baking dish

  • 2

    small heads cauliflower (about 3 pounds total), cored and cut into small pieces

  • ¼

    cup all-purpose flour

  • 2

    cups whole milk

  • 6

    ounces extra-sharp Cheddar, grated (1 1⁄2 cups)

  • teaspoon ground nutmeg

  • kosher salt and black pepper

  • 1

    cup panko bread crumbs

  • ½

    cup chopped fresh flat-leaf parsley

  • 2

    tablespoons olive oil


1.Heat oven to 375° F. Butter a shallow 2-quart baking dish. Fill a large pot with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the cauliflower in the basket, cover, and steam until very tender, 12 to 15 minutes; drain well. 2.Meanwhile, melt the butter in a large saucepan over medium heat. Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually whisk in the milk and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 6 to 8 minutes. 3.Whisk in the cheese, nutmeg, 1 ½ teaspoons salt, and ¼ teaspoon pepper and cook, whisking, until the cheese is melted, 1 to 2 minutes. Remove from heat and gently fold in the cauliflower; transfer to the baking dish. 4.In a bowl, toss together the bread crumbs, parsley, oil, and ¼ teaspoon each salt and pepper. Sprinkle over the cauliflower and bake until golden brown and bubbling, 15 to 20 minutes.


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