Marie’s Kitchen: Makes Its Debut (How to make Cauliflower au Gratin) 😋

Clean the greens off the cauliflower using a chef knife and a smaller knife, taking about 1-2 minutes.

Boil or steam the cauliflower for about 10 minutes, ensuring it remains firm.

In a saucepan, melt 1 ounce of butter over medium heat until fully melted.

Add 2 ounces of flour to the melted butter off the heat to create a roux, mixing until combined.

Slowly pour in a little cold milk to the roux, stirring to create a dough-like consistency.

Continue adding more milk while stirring until a smooth bechamel sauce forms, adjusting the thickness as needed.

Season the bechamel sauce with salt, pepper, and nutmeg to taste, adding a bit of gruyere cheese for extra flavor.

After 10 minutes, remove the cauliflower from the heat and place it in a baking dish, pouring a little bechamel sauce on the bottom of the dish first.

Pour the remaining bechamel sauce over the cauliflower, ensuring it is well covered.

Sprinkle 2 ounces of gruyere cheese on top of the cauliflower.

Bake in the oven at 400 degrees Fahrenheit for 10-15 minutes until bubbling.

After 10 minutes, switch to broil for 1-2 minutes to achieve a golden crust, keeping a close eye to prevent burning.

Equipment Needed

Spice Level:

Dietary