Cauliflower Au Gratin Made with a Homemade Béchamel Sauce | Cheesy Cauliflower Bake

Fill a saucepot with water, add salt, and bring it to a boil.

Add 1 head of washed and chopped cauliflower to the boiling water.

Reduce heat to a light simmer and cook for 5 to 6 minutes or until the cauliflower is tender.

Strain the cauliflower and set it aside.

In a saucepan over medium heat, melt 4 tablespoons of unsalted butter.

Reduce heat to low to medium and sprinkle in 4 tablespoons of flour, whisking to combine and cook for 2 to 3 minutes to form a roux.

Whisk in 2 cups of milk, ensuring to avoid lumps by not pouring a cool liquid into a hot roux.

Gently bring the mixture to a simmer over medium heat, whisking frequently until the sauce thickens and coats the back of a spoon.

Remove from heat and add a sprinkle of nutmeg, a dash of white pepper, and a touch of salt, stirring to combine.

In a 12-inch au gratin dish, spread a touch of bechamel sauce on the bottom.

Add the cooked cauliflower to the dish and top with 1/2 cup of Parmesan cheese.

Pour the remaining bechamel sauce over the cauliflower, covering it as best as possible.

Sprinkle 1/4 cup of Italian spiced breadcrumbs on top.

Place the au gratin in a preheated oven at 375°F (190°C) and cook for 30 to 35 minutes.

If not lightly golden brown on top, crank the oven up to broil and cook until golden brown as desired.

Equipment Needed

Spice Level: