Cauliflower Gratin


  • 1 head of cauliflower - broken into florets
  • 2 quarts milk
  • 2 bay leaves
  • 2 sprigs of thyme
  • Salt
  • 1 clove garlic, sliced
  • 1 small onion chopped
  • 4 oz. butter
  • ½ cup flour
  • ¼ tsp. nutmeg
  • 1 Tbsp. cream
  • 1 cup Gruyère cheese, shredded


In a large saucepan, heat milk to a simmer . Add cauliflower, bay leaves, thyme, garlic, and salt. Simmer for 15-20 minutes until cauliflower is tender.

Meanwhile, melt butter in a medium saucepan. Add onions and cook until fragrant, about 2 minutes. Add flour and cook until it turns into a slightly pale yellow color and flour is completely cooked through to make a roux.

Remove cauliflower from milk and set aside. Strain remove bay leaves and thyme from milk. Return to a medium heat, and slowly add your roux mixture to the milk. Whisk constantly until milk has thickened and become a bechamel sauce. Add a touch of cream and nutmeg and remove from heat.

In a large baking dissh, add your cooked cauliflower. Pour bechamel sauce on top, then cover with cheese.  Turn your oven on to broil at hight. Place baking dish on top rack and broil gratin until cheese is melted and bechamel is bubbly.

Remove from heat. Allow to cool slightly. Serve and enjoy!

A delightful gratin using cauliflower. 

cauliflower gratin

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