Creamy Cauliflower Gratin
A rich, cheesy, and comforting side dish made with tender cauliflower, creamy sauce, and a golden Panko topping. Perfect for weeknight dinners or holiday tables.
Ingredients
- 1 tablespoon olive oil
- ¼ cup Panko breadcrumbs
- ½ cup freshly grated Parmesan divided
- 1 head cauliflower cut into florets
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 large shallot diced
- 3 tablespoons all-purpose flour
- 2 teaspoons chopped fresh thyme leaves
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper to taste
- 1 cup shredded mozzarella cheese
- 3 sprigs fresh thyme for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, combine olive oil, Panko breadcrumbs, and ¼ cup Parmesan; set aside.
- Place cauliflower florets in a steamer basket over boiling water. Cover and steam until crisp tender, 4–5 minutes. Drain well.
- In a large skillet, melt butter over medium heat. Add garlic and shallot; cook, stirring often, until fragrant, about 2 minutes.
- Whisk in flour and thyme; cook until lightly browned, about 1 minute.
- Slowly whisk in milk, heavy cream, and Dijon mustard. Cook, whisking constantly, until slightly thickened, 4–5 minutes. Season with salt and pepper.
- Stir in steamed cauliflower, mozzarella, and remaining ¼ cup Parmesan until cheese has melted.
- Transfer mixture to a baking dish. Sprinkle evenly with the Panko mixture.
- Bake 20–25 minutes, until golden brown and bubbly.
- Garnish with fresh thyme and serve warm.
Notes
- Panko is a Japanese style breadcrumb, often found in the Asian section of grocery stores.
- For a richer flavor, try adding Gruyère cheese along with mozzarella.
- Don’t over steam the cauliflower; it should be just tender, not mushy.