Gratin de chou-fleur
Since I casually mentioned my mother’s cauliflower gratin a few weeks ago, readers have been asking for the recipe nonstop. A playful protest even formed outside my building one day, with apron-clad cooks circling and holding signs that said, “Cauliflower To The People” and “Let Us Eat Gratin.”
Luckily, I have a back door and am happy to share this simple, comforting dish.
This is nothing more — and nothing less — than a classic French gratin. It’s forgiving, can be partly prepared ahead, and is a great opportunity to try making béchamel if you haven’t before. The béchamel helps keep the gratin moist, so the dish can sit in a turned-off oven for an hour or so before serving and will stay warm for a long time as people pass it around the table and go back for seconds.
Gratin de chou-fleur often appears on weeknights at my parents’ table: the gratin is the star, accompanied by a slice of brine-cured ham (jambon blanc) and a green salad.
My mother rarely serves this to company, but it works well for a casual dinner party. You can make it more special by flavoring the béchamel with turmeric and scattering chopped hazelnuts over the cauliflower, or for a very special meal, adding truffle juice to the béchamel and a few slivers of black truffle among the florets (omit the nutmeg if you do).
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Serves 4 to 6.
Ingredients
- One large head cauliflower, about 1.5 kg (3 pounds), trimmed and separated into florets (about 1 kg or 2 pounds when trimmed)
- Freshly grated nutmeg
- 60 grams (2/3 cup) freshly grated comté
- 25 grams (2 tablespoons) unsalted butter
- 25 grams (3 tablespoons) flour
- 1/3 liter (1 1/3 cup) milk
- Fine salt and freshly ground pepper
- 1 to 2 tablespoons breadcrumbs (chapelure)
Instructions
- Sprinkle the cauliflower with coarse salt and steam for 15 minutes, until soft; if using a pressure cooker, steam for 5 minutes from the whistle. Cook the cauliflower to your preferred tenderness. You can steam the florets up to a day ahead and refrigerate them in an airtight container.
- Place an oven rack in the upper half and preheat to 180°C (350°F). Transfer the cauliflower to a medium gratin dish. Optionally add strips of brine-cured ham or leftover cooked chicken. Season with a light grating of nutmeg and sprinkle with half the cheese.
- Make the béchamel: have the butter, flour, and milk measured and ready. Melt the butter in a saucepan over medium-high heat. When it sizzles, add the flour all at once and stir to form a smooth roux (roux blanc). Cook for about 3 minutes without browning, stirring constantly until creamy. Gradually pour in the milk, whisking to avoid lumps. Bring to a gentle simmer and cook a few minutes until the sauce thickens. Remove from heat and let it cool slightly.
- Season the béchamel with salt, pepper, and a whisper of nutmeg. Pour it evenly over the cauliflower, sprinkle with the remaining cheese, and dust with breadcrumbs. Bake for about 20 minutes until heated through and nicely gratinéed; for a deeper crust, finish under the broiler for the last 5 minutes. Let rest five minutes before serving and warn guests that the gratin will be very hot.
- Leftovers reheat well: warm for 10 minutes at 180°C (350°F) the next day.
Notes
If you prefer a dairy-free version, you can make a vegan béchamel as an alternative.