Cauliflower in Béchamel (Cauliflower Gratin)
Warm, comforting and surprisingly simple, this cauliflower gratin brings the comforting flavors of a classic English casserole to your table.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 cups milk
- 4 Tbsp all-purpose flour
- 3 ½ Tbsp butter
- 3 ½ oz shredded cheddar cheese (or your choice of cheese)
- Salt and freshly cracked black pepper, to taste
- 2–3 Tbsp breadcrumbs (optional)
Instructions
- Boil a large pot of salted water and add the cauliflower florets. Cook for 5 minutes, or until they’re just tender. Drain well.
- Stir a metal saucepan over medium-high heat, melt the butter, then whisk in the flour to form a smooth roux. Add the milk gradually, stirring constantly until the sauce thickens and becomes silky.
- Whisk in most of the shredded cheese and season with salt and pepper. The sauce should be creamy and slightly glossy.
- Spread the cauliflower evenly in a greased oven‑proof dish. Pour the béchamel over the florets, then sprinkle the remaining cheese and breadcrumbs on top.
- Bake in a preheated oven at 400 °F (200 °C) for 20 minutes, or until the top is golden brown and bubbly.
Chef’s Tips
For a richer sauce, replace half the milk with heavy cream or add a pinch of Dijon mustard for subtle zing. Swapping cheddar for Gruyère or smoked gouda gives a deeper flavor profile. If you prefer a crispier edge, broil the gratin for the last 2–3 minutes—just watch it closely to avoid burning.
FAQ
- Can I use frozen cauliflower?
- Yes, thaw it first and pat dry to prevent excess liquid during baking.
- What if I want a lower‑fat version?
- Use skim milk, reduce the butter to 1 Tbsp, and substitute part of the cheese with a low‑fat shredded cheese.
- How can I make this dish vegetarian?
- The recipe is already vegetarian. To keep it vegan, use plant‑based milk, vegan butter, and a vegan cheddar alternative.
