Cauliflower gratin: the old-fashioned Béchamel recipe

I have a weakness for old-fashioned cauliflower gratin. The kind that comes out of the oven with a nice golden crust, a recipe with a nutmeg-scented béchamel sauce, and cauliflower that's tender but not mushy!

It's a very simple dish, but when it's done right, it has that comforting quality that everyone agrees on, even those who swear they don't like cauliflower.

My rule: I cook the cauliflower just until it's cooked through, then I let it drain well. It's the detail that makes all the difference, because a waterlogged cauliflower dilutes the béchamel sauce and you end up with a soggy gratin.

Next, I make a classic béchamel sauce (butter + flour + milk) and flavor it generously with nutmeg. It's traditional, but with real flavor.

In terms of season, cauliflower is the star, and I like to add a soft onion to the béchamel sauce (just gently softened): it adds a nice richness without altering the recipe. And if you have some parsley, a sprinkling just before baking adds a lovely touch of green, without changing the overall feel.

Nutritionally, this dish is rich in fiber and vitamin C thanks to the cauliflower, with protein and calcium from the milk and cheese.

And you can serve it as a main course with a salad, or as a side dish with roast meat: it's the kind of classic that fits into your table without any fuss.

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Cauliflower gratin

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: main courseKitchen: FrenchDifficulty: average

Portions

4

people

Preparation

16

minutes

Cooking

40

minutes

Calories

402

kcal

Total time

56

minutes

A classic cauliflower gratin recipe: tender cauliflower, nutmeg-infused béchamel sauce, and a golden cheesy crust. Simple, hearty, and exactly the kind of dish that warms up the kitchen in 10 minutes flat.

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Ingredients

• 1 cauliflower (approx. 900g gross per piece)

• 1 onion

• 50g of butter

• 50g of flour

• 60 cl of whole milk

• 1 pinch of grated nutmeg

• 120g of grated Gruyère cheese

• 1 tablespoon of parsley (optional)

• Fine salt

• Black pepper

Preparation steps

• Preheat the oven to 210°C (fan oven). Lightly butter a gratin dish.
• Cut the cauliflower into florets of even size. Rinse them quickly.
• Bring a large pot of salted water to a boil. Cook the florets for 8 to 9 minutes: they should be tender but still slightly firm. Drain thoroughly, then let them drain for 5 minutes in a colander (this is important to prevent the gratin from becoming too runny).
• Meanwhile, finely chop the onion. In a saucepan, melt 10g of butter and sweat the onion for 4 minutes over medium heat, without browning.
• Add the remaining butter (40g) to the saucepan. Once melted, add the flour all at once and stir for 1 minute: you will obtain a light roux.
• Gradually pour in the milk while whisking (little by little at first, then more widely). Let it thicken for 4 to 6 minutes over medium heat, stirring often, until you have a smooth, coating béchamel sauce.
• Season with salt, pepper, and nutmeg. Off the heat, stir in 70g of grated Gruyère cheese (reserve the rest for topping). Taste and adjust the seasoning: the béchamel sauce should be quite flavorful, while the cauliflower is mild.
• Place the cauliflower in the dish. Cover with the béchamel sauce, then mix very lightly with a spoon so that the sauce seeps between the florets without breaking them.
• Sprinkle the remaining 50g of Gruyère cheese on top. If you have some, add the parsley.
• Bake for 18 to 20 minutes, until the top is golden brown. Let it rest for 5 minutes before serving: it holds its shape better and is more pleasant to eat.

📊 Nutritional Information

1 serving (approx. 330g)

* RDA = Recommended Daily Allowance

📝 Notes

If you're preparing in advance: cook the cauliflower, make the béchamel sauce, assemble the dish, then keep it chilled. On the day, take the dish out 20 minutes beforehand and add 5 minutes of cooking time to compensate for the cold.

💡 Chef's Tips

For a perfectly neat cauliflower gratin: drain the cauliflower thoroughly, and cook the béchamel sauce until it coats the back of a spoon (not just "slightly thickened"). If the top browns too quickly, increase the oven temperature to 190°C (375°F) towards the end or loosely cover with aluminum foil.

🔄 Variations

• For an even more gratinéed version of cauliflower: add 1 to 2 tablespoons of fine breadcrumbs mixed with the cheese on top.
• For a richer version of the gratin (without changing the spirit): replace 30g of Gruyère cheese with Comté cheese for a fruitier taste.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.