Cauliflower Gratin with Béchamel
The winter gratin of school canteens and grandmothers — only much better: cauliflower florets par-cooked in a mix of water and milk (the anti-bitterness trick), coated in a nutmeg béchamel and gratinéed with cheese. Vegetarian, cheap and comforting — a main with salad or a side for meat.
Original recipe : L'atelier des Chefs
Ingredients
- 1 cauliflower
- For the béchamel: 25 g butter
- 25 g flour
- 500 ml milk
- Nutmeg
- 100 g grated cheese
- Butter for the dish
- Salt, pepper
Method
- 1Cut the cauliflower into small florets and rinse.
- 2Cook 10 minutes in salted water-and-milk: they should stay slightly firm. Drain well.
- 3Make the béchamel: melt the butter over low heat, add the flour and cook 2 minutes without colouring.
- 4Gradually whisk in the milk and cook 5 minutes until thickened.
- 5Season the béchamel with salt, pepper and grated nutmeg.
- 6Preheat the oven to 180 °C (350 °F). Butter a gratin dish and add the well-drained florets.
- 7Coat with béchamel and cover with grated cheese.
- 8Bake at 180 °C about 50 minutes until deeply golden.
Tips & tricks
- Par-cooking in water and milk mellows the cauliflower.
- Drain thoroughly: wet cauliflower makes a watery gratin.
- A gruyère-parmesan mix gives a tastier crust.
Variations
- Half cauliflower, half broccoli for colour.
- Add lardons or diced ham for a non-vegetarian version.
Storage
2–3 days refrigerated; reheat in the oven.
Ingredient substitutions
- Butter : coconut oil, plant-based margarine or nut butter (dairy-free / vegan).
- Milk : plant-based drink (almond, oat, soy).
- Wheat flour : a gluten-free flour blend (rice + buckwheat) or ground almonds.
What to serve it with
- A dressed green salad
- Fresh bread or a starchy side
- Roasted seasonal vegetables
- A wine matched to the dish (to taste)
Frequently asked questions
How long does it take to make "Cauliflower Gratin with Béchamel"?
Allow about 20 min of prep and 1 h of cooking, i.e. 1 h 20 min in total for 4 servings.
Is this recipe easy to make?
Yes, it's an "Easy" recipe: perfect for beginners, with no special technique required.
Can I make "Cauliflower Gratin with Béchamel" ahead and store it?
2–3 days refrigerated; reheat in the oven.
How many servings does this recipe make?
The quantities are for 4 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
Is this recipe vegetarian?
Yes, "Cauliflower Gratin with Béchamel" is vegetarian: it contains no meat or fish.
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