Creamy Cauliflower Gratin
A gratin is really just a lesson in moisture control. If you don't steam the cauliflower beforehand, the water released during baking turns your sauce into a thin, watery soup.
Manage the moisture
The cauliflower must be thoroughly dried after steaming or the sauce will lose its cling. Use a heavy-bottomed saucepan for the sauce to avoid scorching the flour.
- large pot with steamer basket
- heavy-bottomed saucepan
- whisk
- 9x9 ceramic baking dish
What goes in.
- 2 large headscauliflower, cut into uniform 1-inch florets
- 3 tbspunsalted butter
- 3 tbspall-purpose flour
- 2 cupswhole milk, warmed
- 1/2 tspfreshly grated nutmeg
- 1 cupGruyère cheese, grated
- 1/2 cuppanko breadcrumbs
- to tastekosher salt and black pepper
Cooking out the starch
Cook the butter and flour mixture for two full minutes before adding the milk; this removes the raw, chalky taste of the flour and provides the backbone for the cheese.
The method.
Steam the cauliflower
Place florets in a steamer basket over boiling water. Steam for 6 minutes until barely fork-tender. Drain well and spread on a clean towel to evaporate excess moisture.
Make the roux
Melt butter in a saucepan over medium heat. Add flour and whisk constantly for 2 minutes. The mixture should smell faintly of toasted grain.
Build the sauce
Slowly pour in warm milk while whisking vigorously to prevent lumps. Simmer until the sauce thickens enough to coat the back of a spoon.
Finish the base
Remove from heat. Stir in half the Gruyère, the nutmeg, salt, and pepper until the cheese is melted and smooth.
Assemble
Place cauliflower in the baking dish. Pour the sauce over the top, tossing gently to ensure every floret is coated. Top with remaining cheese and panko.
Bake
Bake at 400°F (200°C) for 20 minutes until the top is deep gold and the edges of the sauce are bubbling aggressively.
Other turns to take.
Garlic-Infused
Steep two smashed garlic cloves in the milk for 10 minutes before warming, then discard before making the roux.
Herb-Crusted
Mix one tablespoon of finely chopped fresh thyme or flat-leaf parsley into the panko breadcrumbs before topping.
When it doesn't go to plan.
Warm your milk in the microwave for 45 seconds before adding to the roux to prevent the sauce from seizing or clumping.
Do not over-steam the cauliflower; it continues to soften in the oven, and you want it to retain a bit of structural integrity.
Use a microplane to grate the nutmeg for a potent, aromatic finish that pre-ground powder cannot match.
The ones that keep coming up.
Can I use low-fat milk?
It is not recommended. The fat content in whole milk is necessary to achieve the correct viscosity when combined with the roux.
Why is my sauce grainy?
Usually, this means the flour was not cooked long enough or the milk was added too quickly. Ensure you whisk aggressively during the first minute of adding milk.