1 head cauliflower 4 tablespoons unsalted butter 3 tablespoons all-purpose flour ¾ cup heavy cream, or half & half 1 cup chicken broth 1 teaspoon Kosher salt ½ teaspoon black pepper ¼ teaspoon grated nutmeg 1 cup grated Gruyere cheese ½ cup grated Parmesan cheese ¼ cup Panko bread crumbs
Time:
45 Minutes
Serves:
6-8
Trim the cauliflower into florets. Cook for 5-6 minutes in a pot of boiling water until tender, then drain and let it slightly cool to release the steam.
Melt butter in a medium saucepan, then add the flour and cook until lightly browned. Whisk in the chicken broth and cream until thickened. Then stir in the cheeses and season with salt, pepper, and nutmeg.
Coat the bottom of your baking dish with about a third of the sauce. Add the cauliflower, then pour the remaining sauce evenly over top.
In a small bowl, melt the remaining butter and combine with the Panko breadcrumbs and ½ cup of Gruyere cheese. Sprinkle the topping evenly on top.
Bake in a 375°F oven for around 25 minutes until browned and bubbling then remove and serve.
This creamy cauliflower gratin features a decadent cheesy sauce and a crunchy panko topping. It's the perfect side dish at your next holiday or special occasion meal.