Cauliflower Gratin (lyonnaise-style Gratin De Choux-fleurs)
Cauliflower Gratin, also known as Gratin de Choux-Fleurs, is a classic Lyonnaise dish that combines tender cauliflower with a creamy, cheesy sauce. This comforting gratin makes a perfect side dish or a satisfying vegetarian main course.
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Steam the cauliflower florets until just tender, about 5-7 minutes. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux.
- Gradually whisk in the milk, stirring constantly until the sauce thickens, about 5 minutes.
- Remove the saucepan from the heat and stir in 3/4 cup of the Gruyère cheese and all of the Parmesan cheese until melted and smooth. Season with salt and pepper.
- Place the steamed cauliflower in a baking dish and pour the cheese sauce over the top, coating the cauliflower evenly.
- Sprinkle the remaining 1/4 cup of Gruyère cheese over the top.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 40 minutes
- Total time:
- 55 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 10g
- Fat
- 15g
Supplies
Baking dish Saucepan Whisk
Tools
Oven Steamer
Serving suggestions
Serve the Cauliflower Gratin alongside a roast chicken or as a main dish with a side salad and crusty bread.
Tips & tricks
For a golden and crispy topping, broil the gratin for the last 1-2 minutes of baking.
Cost
$10