Cauliflower Gratin

If you’ve never tried Cauliflower gratin, then you’ve been missing out. This incredible dish is both delicious and incredibly comforting. Cauliflower is an underrated cruciferous vegetable. Many people assume that cauliflower is bland in flavor, but it’s not quite that simple.

You can pair the humble cauliflower with different spices and create a spectacular dish. Now, we know what you’re thinking: Why cauliflower? Well, preparation is relatively simple and this dish is perfect for the holiday season. The base of cauliflower gratin is made with a delicious cheesy sauce using a béchamel sauce and ingredients such as butter, flour, and milk.

Once the sauce has thickened, you can add more cheese, such as sharp cheddar or Gruyère. The sauce is poured all over the baking dish. Some people like to add a sprinkle of breadcrumbs on the top of the gratin, this is entirely up to you, especially if you want more crunch. The addition of cheese creates a beautiful golden crust that is the perfect contrast to the creamy interior. The gratin bakes in the oven, and once the top is nice and golden, it is ready to be served alongside roasted meat or grilled chops.

Ingredients

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

Use fresh cauliflowers for this dish. Onions and garlic add a sweet taste, especially when caramelized to a golden brown. Béchamel sauce can be store-bought or homemade, check out our recipe. Butter adds an additional layer of creaminess. Celery salt takes the gratin to the next level, you can use normal salt instead of celery salt. Celery salt is sold at most supermarkets, but if you can’t find it. We have a solution.

You can also make your own home-made celery salt using the leaves of the celery stalk which must be dried for up to 48 hours. Simple take a bunch of celery leaves and set it on the counter-top. Cover with a net, cloth or a piece of 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. The cauliflower stem can also be consumed, so clean out the grooves and slice it into small cubes. Gather olive oil, ground nutmeg, and celery salt.

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. Stir the aromatics occasionally to ensure even cooking. 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.

In the bowl of béchamel sauce, add the aromatics, ground nutmeg, and celery salt, and stir to mix. Prepare a baking tray and evenly lay out the cauliflowers. Then, 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 either be served as a main or as a side. Either way, cauliflower gratin pairs well with many types of dishes as it has a rich and creamy flavour. Roasted chicken, steak, pan-seared salmon or baked white fish pairs well with the cauliflower gratin. Garlic bread using a baguette soaks up the creamy sauce and creates a delicious combination of flavours. Buttered toast also matches well with the gratin by adding 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. Transfer the gratin into an airtight container once it has cooled down. 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. However, reheating in a pan on the stovetop will maintain the original creaminess. To reheat on the stovetop, set the temperature to medium low heat and cook the gratin for three minutes while stirring occasionally. 

To reheat the frozen gratin, using the stovetop is the best option as it will release water. Set the temperature to medium low heat and place the frozen gratin. Use a spatula to spread out the gratin as it begins to melt. Continue to reheat the gratin for four to five minutes while stirring occasionally.