Sunday Roasted Cauliflower Gratin
Highlighted under: Baking & Desserts
I always look forward to Sundays, a day meant for gathering with loved ones and enjoying delicious food. This Sunday, I decided to elevate our family meal with a delightful roasted cauliflower gratin. The combination of tender cauliflower, creamy béchamel sauce, and a crispy cheese topping created a dish that was both comforting and sophisticated. It's one of those recipes that elicits happy sighs around the table, and it's surprisingly simple to make, which is perfect for a busy weekend brunch or dinner.
When I first made this roasted cauliflower gratin, I was surprised by how much flavor the simple ingredients brought together. Roasting the cauliflower first enhances its natural sweetness and adds a lovely depth to the dish. The best part is the creamy béchamel sauce, which I make from scratch using butter, flour, and milk instead of the store-bought version to keep it fresh and wholesome.
During the cooking process, I discovered that a sprinkle of nutmeg in the béchamel creates a complex flavor that makes the gratin feel luxurious. The final layer of Gruyère cheese melted beautifully, adding a satisfying crust that was irresistible. I knew I had struck gold with this recipe!
Why You'll Love This Recipe
- A rich and creamy side dish that comforts the soul
- Unique flavor from roasted cauliflower paired with savory cheeses
- Perfect for gatherings, festive dinners, or as a rewarding weeknight treat
Understanding Cauliflower in Your Gratin
Cauliflower is the star of this dish, and the secret to its deliciousness lies in how you roast it. Roasting at a high temperature not only enhances its natural sweetness but also contributes to a delightful texture. Make sure to choose a fresh, firm head of cauliflower for the best results. Look for tightly packed florets and green, crisp leaves. If you're prepping ahead, you can store cut florets in a sealed container in the fridge for up to two days before roasting them.
In this gratin, the cauliflower provides a beautiful, nutty flavor that pairs exceptionally well with the cheeses. Consider adding some garlic cloves to the roasting pan for an added layer of flavor. They will caramelize and infuse the dish with a mellower, sweeter note, enhancing the overall taste experience. Ensure the florets are uniform in size for even roasting, allowing them to develop that golden-brown crust you want while remaining tender inside.
The Magic of Béchamel Sauce
Béchamel sauce is a key component of many gratins, and mastering it is essential. When melting the butter, avoid browning it; a low to medium heat is ideal. Once you add the flour, remember to whisk continuously to prevent lumps from forming. The mixture should cook until it is a pale, sandy color. Gradually adding the milk is crucial; adding it too quickly can lead to a lumpy sauce. Once you achieve a smooth, thick consistency, it's time to incorporate the nutmeg and cheeses, which add depth and creaminess to the final dish.
This basic béchamel can be customized with spices and herbs. For a herby twist, consider adding a pinch of dried thyme or a bay leaf while cooking the milk. These subtle additions can really elevate the flavor profile of your gratin. Additionally, if you prefer a lighter sauce, you can substitute half-and-half for the whole milk, but keep in mind this will slightly change the texture. Always taste as you go, adjusting seasoning as necessary to achieve the balance you desire.
Tips for Perfecting Your Gratin
When combining the roasted cauliflower with the béchamel, ensure every floret is well-coated. This not only enhances the flavor but also allows for even cooking and browning in the oven. If you're keen on texture, adding panko breadcrumbs mixed with parmesan on top can create a satisfying crunch. Just remember to monitor the baking time; it can vary based on your oven. The gratin should be bubbly with a golden crust, which usually happens around the 15-minute mark but keep an eye out to prevent burning.
If you're making this ahead of time, you can prepare the gratin up to the baking step, then cover it tightly and refrigerate for up to 24 hours. When ready to serve, add a few extra minutes to the baking time to ensure it's heated through and the top crisps nicely. You can also freeze it for up to a month; just thaw overnight in the fridge before baking. This versatility makes it an excellent choice for busy weeknights or for impressing guests at family gatherings.
Ingredients
Ingredients
For the Gratin:
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon ground nutmeg
- 1 cup grated Gruyère cheese, plus extra for topping
- 1/2 cup grated Parmesan cheese
Instructions
Instructions
Roast the Cauliflower
Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25 minutes, tossing halfway through, until they are golden and tender.
Make the Béchamel Sauce
In a saucepan, melt the butter over medium heat. Add the flour and whisk to combine, cooking for about 1 minute until it forms a paste. Gradually whisk in the milk, ensuring there are no lumps. Cook until it thickens, about 5 minutes, then stir in the nutmeg and both cheeses until melted and smooth.
Combine and Bake
In a baking dish, combine the roasted cauliflower with the béchamel sauce, mixing well to coat all the florets. Sprinkle additional Gruyère cheese on top. Bake in the oven for 15 minutes, or until the top is bubbly and golden brown.
Pro Tips
- For an extra flavor boost, try adding chopped herbs like thyme or rosemary to the béchamel for an aromatic twist.
Serving Suggestions
This roasted cauliflower gratin makes a fantastic side dish to complement a variety of mains. It partners beautifully with roasted meats, grilled fish, or a simple herb chicken. The creaminess of the gratin balances well with the acidity of a side salad, making it a great choice for entertaining. For a vegetarian meal, you can feature this dish as the centerpiece alongside a bright quinoa salad dressed with lemon and herbs.
Garnishing your gratin with fresh parsley or chives just before serving can also enhance its visual appeal and freshness. I often like to serve it with a dollop of a tangy yogurt sauce to cut through the richness, providing a delightful contrast in both flavor and texture. Plus, the coolness of the yogurt complements the dish's warmth perfectly.
Variations and Additions
Feel free to get creative with this gratin! Adding cooked bacon or pancetta can introduce a smoky flavor that contrasts nicely with the creamy béchamel. For a touch of the Mediterranean, try folding in sun-dried tomatoes or olives, which will offer pops of flavor and beautiful color. You can also swap the cheeses based on personal preference; mixing in a bit of blue cheese can provide a sharp kick, while using mozzarella can yield a wonderfully stretchy texture.
Consider incorporating other vegetables for a more robust dish. Broccoli, Brussels sprouts, or even some sautéed spinach would work wonderfully and add lovely color and nutrition. If you opt for these additional veggies, adjust roasting times slightly to ensure everything cooks evenly and to maintains a tender texture throughout the gratin.
Storing and Reheating
Storing leftovers is simple—just let the gratin cool to room temperature, then transfer it to an airtight container; it will keep in the fridge for 3 to 4 days. For optimum flavor, reheat it in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through and the top regains its crispy texture. You can also reheat individual portions in the microwave, but note that this may result in a softer topping.
For longer storage, consider freezing the gratin before baking. Prepare and assemble it, then freeze in a suitable container. When you're ready to enjoy it, thaw in the fridge overnight before baking as usual. This makes for great meal prep—perfect for busy weekdays when you want something warm and comforting without the extra hassle.
Questions About Recipes
→ Can I use frozen cauliflower for this recipe?
Yes, frozen cauliflower can be used. Just be sure to thaw and drain it thoroughly to avoid excess water in the gratin.
→ What can I substitute for Gruyère cheese?
You can substitute Gruyère with similar cheeses like Emmental or a sharp cheddar for a different flavor profile.
→ Can this dish be made ahead of time?
Absolutely! You can prepare the gratin up to the baking step, then cover and refrigerate. Bake before serving for a delicious, fresh dish.
→ Is there a vegetarian alternative?
This recipe is vegetarian-friendly! Just ensure that the cheeses used are rennet-free if strict vegetarianism is a concern.
Sunday Roasted Cauliflower Gratin
I always look forward to Sundays, a day meant for gathering with loved ones and enjoying delicious food. This Sunday, I decided to elevate our family meal with a delightful roasted cauliflower gratin. The combination of tender cauliflower, creamy béchamel sauce, and a crispy cheese topping created a dish that was both comforting and sophisticated. It's one of those recipes that elicits happy sighs around the table, and it's surprisingly simple to make, which is perfect for a busy weekend brunch or dinner.
Created by: Erin Wallace
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 6 servings
What You'll Need
For the Gratin:
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon ground nutmeg
- 1 cup grated Gruyère cheese, plus extra for topping
- 1/2 cup grated Parmesan cheese
How-To Steps
Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25 minutes, tossing halfway through, until they are golden and tender.
In a saucepan, melt the butter over medium heat. Add the flour and whisk to combine, cooking for about 1 minute until it forms a paste. Gradually whisk in the milk, ensuring there are no lumps. Cook until it thickens, about 5 minutes, then stir in the nutmeg and both cheeses until melted and smooth.
In a baking dish, combine the roasted cauliflower with the béchamel sauce, mixing well to coat all the florets. Sprinkle additional Gruyère cheese on top. Bake in the oven for 15 minutes, or until the top is bubbly and golden brown.
Extra Tips
- For an extra flavor boost, try adding chopped herbs like thyme or rosemary to the béchamel for an aromatic twist.
Nutritional Breakdown (Per Serving)
- Calories: 350 kcal
- Total Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 60mg
- Sodium: 600mg
- Total Carbohydrates: 18g
- Dietary Fiber: 5g
- Sugars: 3g
- Protein: 14g