How to Make Creamy, Comforting Cauliflower Gratin

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Remove the outer leaves from the cauliflower and core it using a paring knife.

Slice the cauliflower into half-inch steaks, then trim into one and a half inch pieces for even cooking.

Cook the stem pieces in 3 cups of boiling water.

Add the florets to a steamer basket and steam for 10-12 minutes until tender.

Check the florets for doneness by inserting a paring knife or toothpick; it should go in easily.

Drain the florets and transfer them to a bowl, while continuing to cook the stems over low heat for another 10 minutes.

Melt 2 tablespoons of butter in a pan and add 1/2 cup of panko breadcrumbs, cooking over medium heat until golden brown (about 3-5 minutes).

Blend the cooked stems with a ladle, ensuring the blender lid is secure and not overfilled to prevent pressure build-up.

Add 2 teaspoons of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of dry mustard powder, 1/8 teaspoon of nutmeg, a pinch of cayenne, and 1/2 cup of parmesan cheese to the blended mixture and blend until smooth.

Prepare a cornstarch slurry by mixing 1 teaspoon of cornstarch with 1 teaspoon of water, and add it to the blender while running to thicken the sauce.

Pour the sauce over the steamed florets and gently toss to coat them without breaking them apart.

Transfer the mixture to a 13x9 casserole dish and smooth it out.

Sprinkle the toasted panko and butter mixture over the top, followed by another 1/2 cup of parmesan cheese.

Bake in a preheated oven at 400°F for 13-15 minutes until bubbly.

Let the gratin sit for 20-25 minutes to allow the starches to set before serving.

Garnish with chopped chives before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens