Gratinated Cauliflower – A Comforting Side Dish Recipe
Category: Side Dishes
Serves: 4
Gratinated cauliflower is a delightful, creamy side dish that combines the tender texture of cauliflower with a rich, velvety béchamel sauce, all crowned with a golden, crispy topping. This recipe, perfect for pairing with your favorite main dishes, is a fantastic way to enjoy this nutritious vegetable with a comforting twist. The subtle warmth from nutmeg and the gentle kick from black pepper make it an irresistible addition to your meal. Here’s how to make this Italian classic, “Cavolfiori Gratinati,” from start to finish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower | 1 kg |
| Parmigiano Reggiano DOP (Grated) | 35 g |
| Butter | 30 g |
| All-purpose flour (00) | 20 g |
| Whole milk | 300 g |
| Ground nutmeg | To taste |
| Fine salt | To taste |
| Black pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 10 g |
| Protein | 7 g |
| Fat | 11 g |
| Fiber | 3 g |
| Sugars | 4 g |
| Sodium | 250 mg |
Instructions
Step 1: Prepare the Cauliflower
Begin by thoroughly washing and cleaning the cauliflower. Remove the tough outer leaves and cut out the central stem. Then, separate the cauliflower into florets or “cimette” by cutting along the natural divisions. If you prefer smaller pieces, feel free to chop them a little finer to ensure they cook more evenly.
Step 2: Make the Béchamel Sauce
While the cauliflower florets are ready to be cooked, it’s time to prepare the béchamel sauce. In a saucepan, melt the butter over medium heat, allowing it to gently dissolve without browning. Once the butter has melted, slowly whisk in the flour, adding it a little at a time to prevent clumps from forming. Keep stirring constantly with a whisk to achieve a smooth mixture.
Let the flour cook gently in the butter for a few minutes, allowing it to turn a light golden color without becoming too dark. This step is crucial for developing the sauce’s flavor while avoiding any raw flour taste.
Now, slowly pour in the milk while continuously whisking to prevent any lumps. Bring the mixture to a gentle simmer and let it thicken, continuing to stir to ensure it doesn’t stick to the bottom of the pan. Season with a pinch of salt, a dash of freshly ground black pepper, and a light sprinkle of nutmeg. The béchamel sauce should remain quite fluid at this point, so be sure not to overcook it—about 5 minutes is enough.
Step 3: Cook the Cauliflower
In a separate pot, bring salted water to a boil. Add the cauliflower florets to the boiling water and cook them for about 5–7 minutes, or until they are fork-tender but still have a slight bite. Be cautious not to overcook the cauliflower, as you want it to maintain its shape when baked. Once done, drain the florets well to remove any excess moisture.
Step 4: Assemble the Dish
Preheat your oven to 180°C (350°F) with the static baking setting. Now, it’s time to assemble the gratin. In a baking dish, arrange the cooked cauliflower florets in an even layer. Pour the warm béchamel sauce over the florets, ensuring they are fully coated. Top the cauliflower with a generous sprinkling of grated Parmigiano Reggiano cheese, which will add a delightful richness and flavor to the dish.
Step 5: Bake the Gratin
Place the dish in the preheated oven and bake for 10 minutes. After 10 minutes, increase the heat to 220°C (428°F) and switch to the grill mode. Let the gratin bake for an additional 10 minutes, or until the top is golden brown and bubbly with a crisp, caramelized crust.
Step 6: Serve and Enjoy
Once the gratinated cauliflower is perfectly golden and bubbling, remove it from the oven. Let it rest for a few minutes to set before serving. This dish is a perfect side for roasted meats, poultry, or even as a standalone vegetarian main when paired with a fresh salad. The creamy sauce, tender cauliflower, and golden Parmesan topping will surely be a hit at your dinner table.
Tips for the Perfect Gratinated Cauliflower
- Customize the Cheese: While Parmigiano Reggiano adds a classic touch, feel free to experiment with other cheeses like Gruyère or Gouda for a different flavor profile.
- Make Ahead: You can prepare the cauliflower and béchamel sauce in advance, then assemble and bake the gratin just before serving. This can be a great time-saver on busy days.
- Crispier Topping: For an extra crispy topping, consider sprinkling a bit of breadcrumbs on top of the cheese before grilling.
- Vegan Version: Substitute the butter and milk with plant-based alternatives like coconut oil and almond milk for a dairy-free version of this gratin.
Why You’ll Love This Gratinated Cauliflower Recipe
Gratinated cauliflower is a dish that marries simplicity with indulgence. The cauliflower’s subtle flavor pairs beautifully with the creamy béchamel sauce, and the Parmesan adds just the right amount of sharpness to balance the richness. This comforting dish is an excellent choice for holiday dinners, weeknight meals, or any occasion when you want to serve a vegetable dish with a little extra flair. Whether served alongside roasted meats, pasta, or enjoyed on its own, this gratin is sure to be a crowd-pleaser.
Let us know how this gratinated cauliflower turns out when you try it! For more delightful recipes and culinary tips, be sure to explore the rest of our collection at Love With Recipes.
