Ingredients
- 2½ to 3 lb cauliflower florets
- 4 tbsp salted butter (plus 2 tbsp for breadcrumbs if using)
- 3 tbsp flour
- 1 large shallot, finely chopped (or ¼ cup chopped onion)
- 2 garlic cloves, minced
- 2 cups half-and-half
- 1 cup grated gruyère cheese (plus ½ cup for topping)
- 1 cup grated sharp white cheddar cheese (plus ½ cup for topping)
- ¼ tsp nutmeg (optional)
- Salt and pepper to taste
- ¼ cup breadcrumbs (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Bring salted water to a boil. Cook cauliflower for 5–6 minutes until just tender. Drain well.
- Melt 4 tbsp butter in a pot. Add shallots and cook for 2 minutes. Stir in garlic and cook 30 seconds more.
- Whisk in flour and cook for 2 minutes to make a roux.
- Slowly add half-and-half while whisking. Bring to a gentle boil and cook 1 minute until thickened. Season with salt, pepper, and nutmeg if using.
- Remove from heat and stir in 1 cup gruyère and 1 cup cheddar, gradually.
- Fold in drained cauliflower. Transfer to a baking dish.
- Top with remaining cheeses. If using breadcrumbs, sprinkle over top and drizzle with 2 tbsp melted butter.
- Bake for 23–28 minutes until bubbly and golden. Serve warm or at room temperature.
Notes
- Ensure cauliflower is well-drained to avoid watery gratin.
- Can be assembled ahead and baked when needed.
- Substitute cheeses or use milk/cream to adjust richness.
- Use gluten-free flour and breadcrumbs for a gluten-free version.
- Avoid freezing to maintain sauce texture.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 310
- Sugar: 4g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg
