Easy Cauliflower Gratin
We used to associate gratins with potatoes only. But then our recipes editor had the genius idea to swap spuds for cauliflower. The result: an epic side dish worthy of your Thanksgiving dinner (or any dinner, for that matter).
5 tablespoons butter, divided
1 sweet onion, finely chopped
1 garlic clove, minced
¼ cup all-purpose flour
1½ cups whole milk
½ cup heavy cream
¼ teaspoon nutmeg
Salt and freshly ground black pepper
2 heads cauliflower, cut into bite-size florets
1 cup grated Gruyère cheese
¾ cup grated Parmesan cheese
1. Preheat the oven to 400°F. Grease a 9-by-13-inch casserole dish with 1 tablespoon of the butter.
2. In a medium pot, heat 1 tablespoon of the butter over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.
3. Add the remaining 3 tablespoons butter to the pot and melt completely. Stir in the flour to combine. Cook, stirring occasionally, until the mixture is lightly golden in color, 2 to 3 minutes.
4. Add the milk gradually to the pot, using a whisk to combine. Do the same with the cream and then bring the mixture to a simmer, whisking constantly until the sauce is thick enough to coat a spoon, 5 to 7 minutes.
5. Season the sauce with the nutmeg, salt and pepper. Add the cauliflower to the pot and toss well to fully coat.
6. Pour the entire cauliflower-and-sauce mixture into the prepared casserole dish. Sprinkle both grated cheeses evenly over the surface.
7. Bake until the sauce is bubbly and the cheese is golden, 35 to 40 minutes. Let sit 5 to 10 minutes before serving warm.