Cauliflower Gratin Recipe
A creamy cauliflower gratin features tender florets baked in a classic béchamel sauce enhanced with fresh thyme.
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Instructions
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Preheat the oven to 375 F and butter a 9x13-inch baking dish.
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Steam cauliflower florets for 5 to 7 minutes until tender; rinse, drain, and arrange in the dish.
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Melt butter in a saucepan, whisk in flour for 2 minutes, then gradually add milk while whisking until the sauce thickens.
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Remove from heat and season the béchamel with salt, thyme, and nutmeg.
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Pour 2 cups of the sauce over the cauliflower, toss to coat, and bake for 15 minutes.
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Combine grated Gruyère and breadcrumbs, sprinkle over the gratin, and bake for an additional 10 to 15 minutes until bubbly and golden.
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Sprinkle with ground pepper and serve hot.