My Cauliflower Gratin transforms the humble cauliflower into a creamy, cheesy, show-stopping side dish. Parboiled cauliflower florets are added to a large baking dish, then bathed in a creamy, cheesy sauce and topped with a flavoursome breadcrumb mixture which becomes golden and crispy. This classic dish is pure comfort food and always a crowd-pleaser.
1kg(2.2 lb) cauliflower - approx. 1 large cauliflowerSee Note 1
1 ½teaspoonsea salt - for the water
For the Cheese Sauce:
¼cup(60 gm) unsalted butter
¼cup(40 gm) plain/all-purpose flour – use gluten-free if necessarySee Note 2
2 ½cups(625 ml) milk
¼teaspoonfreshly grated nutmeg
¼teaspoonground cayenne pepper
2 ½cups(250 gm) freshly grated cheddar cheese
sea salt (if necessary)and freshly ground pepper - to taste See Note 3
For the Topping:
¼cup(60 g) unsalted butter
1cup(90 g) panko breadcrumbs – use gluten-free breadcrumbs if necessary
2teaspoonfresh thyme leaves - finely chopped
¼cup(25 gm) freshly grated Parmesan
Instructions
Start by making the breadcrumb topping. Melt the butter in a medium-sized saucepan. Add the melted butter to a medium-sized bowl along with the breadcrumbs, thyme leaves and grated parmesan. Stir to combine well and set aside.
Remove the leaves from the cauliflower. To do this, tip it upside down, and using a circular motion with your knife, remove the core of the stem. You now have access to the florets at the base. Begin to cut them away, slicing through the stems against the central core. Gently loosen the first few with your fingers to get started. From there it’s easier to remove the others. Cut larger florets into similar sizes - I aim for the pieces to be roughly 4.5 cm (1 ¾ inches).
Bring a large saucepan of salted water to the boil (enough to cover the cauliflower). Add the cauliflower, and cook for about 5 minutes, including the time it takes to come back to the boil, or until the cauliflower is just starting to become tender. (It will continue cooking in the oven, so don't fully cook it at this stage.)
Drain the cauliflower into a colander. Turn the florets onto a baking tray that you have lined with two sheets of baking paper to dry out excess moisture.
Preheat your oven to 200 degrees C (390 F).
Lightly butter the base and sides of a 20 x 30 cm (8 x 12 inch) baking dish.
For the cheese sauce, in the same saucepan that you melted the butter in, melt the butter over medium-high heat. Then, add the flour and use a whisk to combine. Cook for a minute, whisking constantly, then add the milk. Whisk frequently until the sauce thickens, begins to simmer, and you have the consistency of pouring cream. This will take about 5-7 minutes.
Remove the sauce from the heat and add the grated cheddar cheese, nutmeg, cayenne and freshly ground black pepper. Stir well until the cheese melts. Check that the seasoning is to your liking, adding salt if necessary.
Add the cauliflower florets to the prepared baking dish. Pour the cheese sauce over, then evenly sprinkle the breadcrumbs on top.
Add the dish to the preheated oven and bake for 15 minutes or until the topping is crispy and golden and the cauliflower is cooked through.Stand the dish for 5 minutes before serving.
Notes
Cauliflower: this is the prepared weight of the cauliflower once it has been trimmed. Look for a cauliflower with white flesh and tightly packed florets. It should feel heavy for its size. If some of the leaves are still attached, they should be green. There should not be any discolouration on the flesh or the leaves.
Gluten-free: this dish has been tested with gluten-free flour and breadcrumbs and comes out perfectly. If you are unable to source gluten-free breadcrumbs, simply omit and just sprinkle the Parmesan cheese over the top.
Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper. As the cheese is salty, be sure to check the sauce before adding additional salt.
Make in advance: you can prepare the dish a day in advance but don’t add the breadcrumbs until just before you are ready to bake it.
Storage: store leftovers, well covered, in the fridge for up to 3 days. Reheat the Cauliflower Gratin, covered with foil, at 180 degrees C (355 F) for 20 minutes or until hot. Leave uncovered for the last 10 minutes.
Freezing: the dish does not freeze well, it becomes watery.