This cauliflower au gratin is rich, cheesy, and irresistibly creamy—a perfect side dish for holidays or dinner parties. Roasting the cauliflower ensures a deliciously non-watery texture, and the French au gratin technique gives it a golden, bubbly finish. It's a family favorite that's sure to steal the spotlight from traditional potato gratin!
Preheat the Oven:
Set your oven to 190°C (375°F).
Cook the Cauliflower:
Bring a large pot of salted water to a boil.
Add the cauliflower florets and cook until crisp-tender, about 3-5 minutes. Drain, rinse with cold water to stop the cooking, and drain again thoroughly. Set aside.
Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium-low heat. Add the flour and whisk constantly for 2 minutes to create a smooth roux. Gradually pour in the milk, whisking continuously, until the sauce begins to simmer and thickens, about 10-15 minutes. Remove from heat. Stir in the minced garlic, nutmeg, Gruyère cheese, and Parmesan cheese until melted and smooth.
Season with salt and pepper to taste.
Assemble and Bake:
Place the cauliflower florets in a greased casserole dish (about 1.5-liter or 1.5-quart capacity). Pour the cheese sauce evenly over the cauliflower. Sprinkle a little extra Gruyère or Parmesan on top, if desired. Bake for 15-20 minutes, or until the top is golden and bubbly.
Serve:
Let the dish cool slightly, then dig in and enjoy your deliciously cheesy veggies!