Cauliflower Gratin Gratin De Choufleur Recipe

This cauliflower gratin is my go-to comfort dish because it transforms a simple veggie into a decadent, cheesy masterpiece that feels like a big warm hug on a plate. Plus, the rich blend of Gruyère and Parmesan with a hint of Dijon and nutmeg makes it taste so gourmet, you’d think I was a top chef!

My favorite dish to prepare is Cauliflower Gratin (Gratin De Choufleur). It’s a comforting, classic French dish that combines the nutty richness of Gruyère and Parmesan with the luxurious creaminess of heavy cream.

Warmth from Dijon mustard and ground nutmeg subtly spices the dish and perfectly complements the tender cauliflower. The dish is finished with a sprinkle of fresh parsley and brings a lovely touch of freshness.

Ingredients

Cauliflower: A vegetable that is low in calories, rich in fiber, and wonderful for digestion.

Adds creamy texture and nutty flavor, and is high in calcium—Gruyère cheese.

Cheese from Parma: Delivers the umami taste; there is a lot of protein and minerals.

Whipping Cream: Imbues a decadent, creamy texture; has a high caloric content.

All-purpose Flour: Thickens sauce; contributes minimally to the carb count.

Tangy Dijon mustard provides the flavor and depth.

Nutmeg: Infuses warmth and depth with a mildly sweet scent.

Ingredient Quantities

• 1 large cauliflower, cut into florets
• 1 cup heavy cream
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional, for topping)
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

1. Set your oven to 375°F (190°C) for preheating. Take a baking dish and grease it lightly with either butter or cooking spray.

2. A large pot of salted water should be brought to a boil. The cauliflower florets should then be added and cooked until they are just tender, which takes about 5 minutes. After cooking, they should be drained and set aside.

3. In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute, forming a roux.

4. Slowly beat in the heavy cream, ensuring there are no lumps. Keep beating for about 2-3 minutes, until the mixture has thickened.

5. Incorporate into the mixture the Dijon mustard, garlic powder, onion powder, nutmeg, salt, and pepper. Mix thoroughly and well.

6. Take the saucepan off the heat and mix in the grated Gruyère and Parmesan cheeses until melted and smooth.

7. In the prepared baking dish, place the cooked cauliflower florets. Ensure that the cheese sauce covers the cauliflower evenly as you pour it over.

8.

9. Place in the preheated oven and set the timer for 25-30 minutes. When the timer goes off, check to see if the gratin is bubbling and that the top has formed a nice golden brown crust.

10. Take out of the oven and allow to cool for a few minutes. Before serving, sprinkle with freshly chopped parsley, if you wish.

Equipment Needed

1. Oven
2. Baking dish
3. Cooking spray or butter (for greasing)
4. Large pot
5. Medium saucepan
6. Wooden spoon or spatula
7. Whisk
8. Measuring cups and spoons
9. Knife
10. Cutting board
11. Grater
12. Timer (can be an oven timer or separate)
13. Colander or strainer

FAQ

• Q: Can I substitute the Gruyère cheese?Yes, it is possible to use Swiss or Emmental cheese in place of Gruyère. When it comes to flavor and texture, these cheeses are quite similar.
• Q: How can I make this dish gluten-free?A: Use a gluten-free all-purpose flour blend and gluten-free breadcrumbs or omit them entirely.
• Q: Can I prepare this dish in advance?A: Absolutely, the gratin can be put together a couple of hours before you wish to serve it. You can store it in the refrigerator and bake it shortly before you are ready to have your guests dig in.
• Q: Do I have to add the breadcrumbs?A: No, breadcrumbs are unnecessary. They add a textured topping but can be omitted if preferred.
• Q: Can I use frozen cauliflower instead of fresh?
• Q: How long does the gratin stay fresh?
• Q: What can I serve with Cauliflower Gratin?The wine complements well with roasted meats, poultry, or a straightforward green salad.

Substitutions and Variations

Pro Tips

1. Steam Cauliflower Instead of boiling, consider steaming the cauliflower florets for better flavor and to retain more nutrients. It also reduces the chance of the cauliflower becoming waterlogged, which can dilute the cheese sauce.

2. Cheese Variety For extra depth of flavor, try adding a small amount of another cheese like aged cheddar or Fontina along with the Gruyère and Parmesan.

3. Breadcrumbs Enhancement If using breadcrumbs, toss them with a little melted butter before sprinkling on top for an extra crispy, golden topping. For even more flavor, combine them with grated Parmesan and a pinch of herbs.

4. Nutmeg Control Nutmeg can be quite strong, so add it gradually and taste the sauce as you go. A little goes a long way in complementing the creaminess of the cheese sauce.

5. Herb Infusion Consider adding fresh thyme or rosemary sprigs to the cheese sauce as it thickens, then remove them before adding the cheese. This will infuse the sauce with subtle herbal notes.