Cauliflower Gratin

Photo by Gentl & Hyers
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 292 calories
    • Fat 20 g
    • Sat Fat 10 g
    • Cholesterol 46 mg
    • Sodium 618 mg
    • Protein 11 g
    • Carbohydrate 18 g
    • Sugar 6 g
    • Fiber 4 g
    • Iron 1 mg
    • Calcium 263 mg


  1. Check 4tablespoons unsalted butter, plus more for the baking dish
  2. Check 2 small heads cauliflower (about 3 pounds total), cored and cut into small pieces
  3. Check 1/4cup all-purpose flour
  4. Check 2cups whole milk
  5. Check 6ounces extra-sharp Cheddar, grated (1 1⁄2 cups)
  6. Check 1/8teaspoon ground nutmeg
  7. Check kosher salt and black pepper
  8. Check 1cup panko bread crumbs
  9. Check 1/2cup chopped fresh flat-leaf parsley
  10. Check 2tablespoons 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.