Categories: Sides

Ingredients

• 1 head cauliflower, divided into 1-inch florets
• 4 tbsp. unsalted butter, divided
• 1 cup diced onions
• 2 tsp minced fresh garlic
• 3 tbsp. flour
• 1 1/4 cups whole milk
• 1/2 tsp each kosher salt, black pepper, grated nutmeg
• 1/4 tsp cayenne pepper
• 1/2 cup grated Gruyere
• 1/2 cup grated Parmesan, divided
• 1/2 cup fresh bread crumbs
• 1 tsp chopped fresh thyme

Directions

1. Preheat oven to 425. Coat a 2-qt baking dish with nonstick spray.

2. Cook cauliflower in a pot of boiling salted water until crisp-tender, 2-3 minutes; drain, rinse with cold water, drain again.

3. Melt 2 tbsp. butter in a skillet over medium-high heat. Add onions and garlic and cook until softened, 5 minutes.

4. Whisk in flour and cook, whisking constantly, 2 minutes. Slowly whisk in milk until thickened, 2-3 minutes. Add salt, black pepper, nutmeg and cayenne. Off heat, stir in Gruyere and 1/4 cup Parmesan, then stir in cauliflower until completely coated; transfer to prepared baking dish.

5. Melt remaining 2 tbsp. butter, combine with bread crumbs, remaining 1/4 cup Parmesan and thyme; season with salt and black pepper. Sprinkle crumbs over gratin and bake until crumbs are golden brown and sauce is bubbly, 25-30 minutes. Let gratin rest 10 minutes before serving.

Email to a friend | Print this recipe | Back