Cauliflower Gratin is the perfect side for a weeknight dinner or for your holiday table. Tender cauliflower florets coated in a creamy cheese sauce flavored with shallots and garlic, then topped with buttered breadcrumbs and Parmesan cheese.
Serves 6 - 8
In a small bowl, combine the topping ingredients; set aside.
Add the florets then cover and steam until the florets are fork tender - about 4 - 5 minutes. Scoop out cauliflower and transfer into a 2 quart gratin or casserole dish.
Meanwhile, melt the butter in a medium saucepan over medium heat. Add shallot and cook until softened. Add garlic and cook until fragrant, about 1 minute.
Whisk in the flour, nutmeg, salt and pepper, and cook for another minute or two.
Whisk in the milk, cream, and lemon juice and continue whisking until it starts to bubble.
Remove from heat and whisk in cheeses until no longer stringy. It should be smooth and silky.
Pour the cheese sauce evenly over the top covering all the cauliflower. You can toss it right in the dish to make sure everything is covered. I don’t worry too much about it since the sauce will spread while cooking. You could also toss and coat everything in the pan prior to adding it to the casserole dish.
Sprinkle the breadcrumb mixture evenly over the top.
Bake for 30 - 40 minutes or until the top is golden brown.
You can cover, refrigerate and bake the following day. Before baking, remove from the refrigerator and let sit for about 30 minutes to bring to room temperature. You can also bake it straight from the fridge. Just add 10 - 15 minutes to baking time.
This also reheats well.