If you’ve never tried cauliflower gratin, you’ve been missing out. This wonderful dish is both delicious and comforting. Cauliflower is an underrated cruciferous vegetable.

Many people assume that it has a bland flavor, but that’s not entirely true. Cauliflower gratin is made with a delicious, cheesy béchamel sauce, along with butter, flour, and milk. It is layered with cheese on the top and finely chopped parsley.

And, if you prefer extra crunch, you can sprinkle breadcrumbs on top of the gratin—it’s entirely up to you. The addition of cheese creates a beautiful, crispy crust that contrasts perfectly with the creamy interior. Bake the gratin in the oven until the top is golden, then serve it alongside roasted meat or grilled chops.

Ingredients

Cauliflower, Onion, Garlic cloves, Olive oil, Béchamel sauce, Butter, Celery salt, Nutmeg.

For this dish, it’s best to use fresh cauliflower. Onions and garlic contribute a sweet flavor, especially when caramelized to a golden brown. You can use either store-bought or homemade béchamel sauce—check out our recipe for details. Adding butter brings an extra layer of creaminess.

To elevate the gratin, use celery salt; if you can’t find it, regular salt works as a substitute. Celery salt is available at most supermarkets, but we have a solution if you’re unable to locate it. You can also make homemade celery salt using celery stalks, which must be dried for up to 48 hours. Simply take a bunch of celery leaves and set them on the countertop.

Cover with a net, cloth, or foil. It should dry up within 24 to 48 hours, but this depends on the humidity in your region. Add the dried celery leaves to a blender and blitz for a few seconds. Mix an equal amount of salt and use as needed. If you don’t want to use celery salt, consider using truffle salt. Nutmeg enhances the creaminess of the milk and butter.

Instructions

Slice the onion and mince the garlic cloves. Separate the cauliflower florets from the stem and rinse them in running water.

Preheat a pan on medium-low heat, drizzle the olive oil, and add the onion and garlic. Cook the aromatics for four minutes or until the onion turns golden brown. Prepare a pot and add the cauliflower. Add enough water so that all the cauliflower is covered. Boil the cauliflower for fifteen minutes on medium-high heat with the lid closed. Prepare a medium-sized bowl and pour the béchamel sauce into it.

Add the aromatics, ground nutmeg, and celery salt to the bechamel sauce, then stir to combine. Prepare a baking tray and evenly lay out the cauliflowers.

Pour the béchamel sauce mixture into the tray of cauliflowers. At this point, preheat the oven to 150ºC or 300ºF.

Bake the cauliflower and béchamel mixture for thirty minutes with the fan on. If you have a convention oven without a fan, increase the temperature to 180ºC or 356ºF and bake for forty minutes, or until the top begins to brown. You can also tell if the cauliflower is done baking by poking it with a knife, and it will go in easily.

Allow the cauliflower gratin to rest for about ten minutes before serving. This step helps the béchamel sauce thickens slightly, making the flavour more intense and enjoyable. Garnish with chopped parsley to serve.

What to Serve with Cauliflower Gratin?

Cauliflower gratin can be served as a main or as a side. Roasted chicken, steak, pan-seared salmon, or baked white fish pairs well with the cauliflower gratin. Garlic bread made with a baguette soaks up the creamy sauce, creating a delicious combination of flavors. Buttered toast also matches well with the gratin by adding a it crunchy texture to the dish. For a tangy counterpart to this creamy dish, pair with a Red pepper and rocket salad and a juicy Rib-eye steak.

How to Store and Reheat Cauliflower Gratin?

Allow the cauliflower gratin to cool down to room temperature, but make sure not to leave the gratin out for more than two hours. The gratin can be stored in the fridge for up to five days, and can be frozen for up to two months. Reheating the cauliflower gratin should be done without losing the creamy texture. The easiest and fastest way to reheat the gratin would be reheating in the microwave, which will take only two minutes on the highest power with the covered lid.

Cauliflower Gratin

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Servings:

Calories: 81kcal

Author: thetastejournal.com

Prep Time 10

Cook Time 45

Total Time 55

Ingredients

▢ 400 g Cauliflower
▢ 1 Large Onion – sliced
▢ 3 Garlic cloves – minced
▢ 3 Tbsp Olive oil

Sauce

▢ 500 ml Béchamel sauce
▢ 6 tbsp Butter
▢ 1 tsp Celery salt
▢ 1 tsp Nutmeg

Instructions

Prepare the ingredients: Slice the onion and mince the garlic. Separate and rinse the cauliflower florets, cleaning the stem to use as well.
Saute the onion & Garlic: Preheat a pan on medium-low and sauté the onion and garlic in olive oil until golden brown, about four minutes. In a pot, boil the cauliflower in enough water to cover it for fifteen minutes.
Make the bechamel sauce: In a bowl, mix the béchamel sauce with the aromatics, nutmeg, and celery salt. Spread the cauliflower on a baking tray and pour the béchamel sauce mixture over it. Preheat the oven to 150ºC (300ºF).
Bake in the oven: Bake for thirty minutes with a fan, or forty minutes at 180ºC (356ºF) without a fan, until browned. Let it rest for ten minutes before serving to enhance the flavor. Enjoy!