This cauliflower gratin is the perfect, cozy side dish that goes with almost anything! Made with smoked Gruyere cheese and crunchy Dijon bread crumbs, it’s savory, decadent, and delicious.
It’s side dish town here!
I’m all about finding the best sides for the holidays, so today I’m coming to you with the creamiest, most delicious cauliflower gratin.
This cauliflower gratin is made with smoked Gruyère, some parmesan cheese, a little nutmeg and topped with Dijon mustard croutons. Fried until golden brown and crispy, it almost looks like cauliflower in macaroni and cheese sauce.
Dreamy!!
This cauliflower gratin is always the star of the show. It’s incredibly delicious. It’s ridiculously cheesy. And the breadcrumbs on top!!
Oh my word.
I use the the same breadcrumbs I put in my cauliflower white bean soup. Simply toasted sourdough crumbs mixed with melted butter and Dijon mustard. They are buttery and spicy because of the mustard. They are the perfect crunchy topping and when you get a bite of the cauliflower with the bits of breadcrumbs, it is heaven.
This is how I make it!
First the cauliflower should soften a little. I like to do this in the microwave because it’s so easy. I cut the cauliflower head into florets and put them in a bowl. Then I add a splash of water, cover the bowl and microwave for a few minutes to steam the cauliflower.
The key is! This is the only way to make your cauliflower tender enough. Otherwise it won’t cook and will be soft if just roasted with the sauce. Make sure you steam it first.
Next comes the smoky Gruyère sauce. My oh my, how I love smoked Gruyère cheese. It’s divine! I start this by making a roux with butter and flour. Then I pour in the milk. Cheese is next! Add it with the pan on a very low heat. I sprinkle a little Parmesan cheese on top and some delicious grates of fresh nutmeg.
Time to combine! The steamed cauliflower florets go into an oven dish. The cheese sauce is poured on top. Then comes the mustardy breadcrumbs.
Gosh, I love this part. I tear apart a few pieces of sourdough bread and then toast them in a skillet with dijon and butter. These go on top of the cauliflower and some extra cheese too!
It goes into the oven. This takes about 30 minutes. It’s deliciously incredible and you’ll want to eat it with a spoon, straight from the baking dish!
Not to mention, it goes with just about any main dish you can think of!
Who knew vegetables could be so delicious!!
Add it to your menu and you will be happiest.
Cauliflower gratin
Smoked Gruyere Cauliflower Gratin
This cauliflower gratin is the perfect, cozy side dish that goes with almost anything! Made with smoked Gruyere cheese and crunchy Dijon bread crumbs, it’s savory, decadent, and delicious.
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Preheat oven to 400 degrees F. Spray a 9×13 inch baking dish with nonstick cooking spray.
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Place the cauliflower florets in a microwave-safe bowl. Add ⅓ cup of water and cover the bowl. Microwave until the florets are tender, about 6 to 8 minutes. Drain the water from the cauliflower bowl. Place the roses in the baking dish.
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Make the sauce! Heat the butter in a pan over medium heat. Beat in the flour to form a roux. Cook for 2 to 3 minutes, until the mixture smells nutty and fragrant. Add the milk while whisking the entire time. Cook for 5 minutes, whisking frequently to allow the mixture to thicken.
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Turn the heat down. Add 1 cup of grated Gruyère and the Parmesan cheese. Stir until the cheese melts. Add a pinch of salt and pepper and the nutmeg. Taste the sauce and add more salt and pepper if necessary.
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Pour the sauce over the cauliflower in the baking dish.
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To make the mustard bread crumbs, tear the bread into pieces. Heat the butter in a non-stick frying pan over medium heat. Beat in the dijon. Add the bread pieces and mix, cooking for a few minutes until the bread is toasted and golden brown. Sprinkle the pieces of bread over the cauliflower dish.
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Bake for 30 to 35 minutes, until golden brown, bubbly and delicious. Sprinkle with fresh thyme and serve!
Those golden pieces!
Reference By: www.howsweeteats.com
