Barefoot Contessa's Cauliflower Gratin

Recipe by Juenessa
READY IN: 50mins




  • Preheat the oven to 375 degrees F.
  • Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm.
  • Drain.
  • Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat.
  • Add the flour, stirring constantly with a wooden spoon for 2 minutes.
  • Pour the hot milk into the butter-flour mixture and stir until it comes to a boil.
  • Boil, whisking constantly, for 1 minute, or until thickened.
  • Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
  • Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish.
  • Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.
  • Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top.
  • Melt the remaining 2 tablespoons of butter and drizzle over the gratin.
  • Sprinkle with salt and pepper.
  • Bake for 25 to 30 minutes, until the top is browned.
  • Serve hot or at room temperature.