Cauliflower au Gratin

Cauliflower au Gratin

Yield: 4 servings


  • Salt as needed
  • 2 lb Cauliflower, florets
  • Unsalted butter as needed
  • Béchamel sauce 8 oz
  • 2½ Tbsp. butter
  • ⅛ cup flour
  • 1½ cups milk
  • 1 tsp. salt
  • ¼ tsp. ground nutmeg
  • 1 oz Parmesan cheese, grated
  • 1 oz Bread crumbs


  1. Preheat the oven to 350°F.
  2. Bring a large pot of water to a boil. Liberally salt the water. Add the cauliflower and simmer until tender, 3 to 5 minutes.
  3. Remove the cauliflower at once and place in an ice-water bath just until cold, 1 to 2 minutes. Drain well and chill until needed.
  4. Butter the inside of a casserole dish or pan. Place the cauliflower in the casserole, coat with the béchamel sauce, and sprinkle with the cheese and bread crumbs. Place small dabs of butter on top.
  5. Bake until hot and lightly browned, about 15 minutes. Or bake until hot, 12 to 15 minutes, and then brown under the salamander, rotating often for even browning.
  6. For the béchamel sauce: Melt butter in a medium saucepan. Add flour and whisk until smooth.
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