How to Make Cauliflower Au Gratin

Add cubed bread to a food processor and pulse a few times until crumbly.

To the breadcrumbs, add dry parsley and rub it between your fingers to release oils and flavor, then stir.

Add melted butter to the breadcrumbs and stir again.

In a cast iron skillet over medium heat, toast the prepared breadcrumbs for about 10 minutes, stirring often and adding a pinch of salt for flavor.

Transfer the toasted breadcrumbs to a bowl and set aside to cool.

Prepare the cauliflower by carefully scoring the core to allow florets to break apart easily.

Leave the florets in big pieces to prevent them from getting mushy when simmering.

In a pot of salted simmering water, gently simmer the cauliflower for about 8 minutes, being careful not to overcook.

Transfer the cauliflower to a strainer and let it drain and cool for about 30 minutes.

Slice the cooled cauliflower into 1/4 inch thick slices, resulting in crumbly florets.

In a saucepan over medium heat, add butter and melt it, then stir.

Add flour to the melted butter to create a roux, stirring often for about 5 to 7 minutes to cook off the raw flavor.

Slowly pour in hot milk while whisking to fully incorporate with the roux.

Continue whisking until the mixture comes to a simmering bubble in about 5 to 7 minutes and thickens enough to coat the back of a spoon.

Add parmesan cheese and whisk until melted, then add nutmeg, salt, and pepper.

Slowly add Gruyere cheese to the sauce, whisking until completely melted.

Ladle some cheese sauce into the bottom of a gratin dish and layer in the sliced cauliflower florets, starting with larger pieces and working down to smaller ones.

Ladle in more cheese sauce and spread evenly with a spoon, then add the tiny florets and finish with a final layer of cheese sauce.

Top the dish with Gruyere cheese and the toasted breadcrumbs.

Place the gratin dish in the oven and bake for about 20 minutes.

Equipment Needed

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