brown-butter-cauliflower-gratin

Brown Butter Cauliflower Gratin

TOTAL
70min
PREP
25min
COOK
45min
Medium

Elevate your side dish game with this decadent Brown Butter Cauliflower Gratin. Tender cauliflower florets are bathed in a rich, nutty brown butter sauce and topped with a golden, cheesy crust.

350 Calories
12g Protein
15g Carbs
25g Fats

*Nutrition per serving

Gratin
Cauliflower
Cheese
Brown Butter

Ingredients

Servings: 6
1kg (2.2 lb) Cauliflower
115g (1/2 cup) Unsalted Butter
30g (1/4 cup) All-purpose Flour
475ml (2 cups) Whole Milk
150g (1.5 cups) Gruyère Cheese
50g (1/2 cup) Parmesan Cheese
1/4 tsp Nutmeg
1 tsp (5g) Salt
1/2 tsp (2g) Black Pepper
50g (1/2 cup) Breadcrumbs
1 tbsp (15ml) Olive Oil

Steps

1

Preheat your oven to 200°C (400°F). Wash and trim the cauliflower, then cut it into bite-sized florets, about 2.5cm (1 inch) in size. Ensure the florets are relatively uniform for even cooking.

2

Place the cauliflower florets on a large baking sheet. Drizzle with 1 tbsp (15ml) of olive oil, sprinkle with 1/2 tsp (2g) of salt and 1/4 tsp (1g) of black pepper. Toss to coat evenly.

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Roasting the cauliflower slightly before baking it in the gratin adds depth of flavor and ensures tender-crisp florets.

3

Spread the cauliflower in a single layer on the baking sheet. Roast in the preheated oven for 15-20 minutes, or until the edges are lightly golden and the florets are tender-crisp. Remove from oven and set aside.

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Be careful not to overcook the cauliflower at this stage, as it will continue to cook in the gratin.

4

While the cauliflower is roasting, prepare the brown butter sauce. In a medium saucepan, melt 115g (1/2 cup) of unsalted butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns a rich amber color and smells nutty. Watch carefully to prevent burning.

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The butter solids will toast at the bottom of the pan, giving it the nutty aroma and flavor. This usually takes 3-5 minutes once melted. Remove from heat immediately once it reaches the desired color.

5

Whisk in 30g (1/4 cup) of all-purpose flour into the brown butter until a smooth paste forms (a roux). Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.

6

Gradually whisk in 475ml (2 cups) of whole milk, a little at a time, ensuring each addition is incorporated before adding more. Continue whisking until the sauce is smooth and thickened, about 5-7 minutes. Bring to a gentle simmer, but do not boil.

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Adding the milk slowly helps prevent lumps and ensures a silky smooth sauce.

7

Remove the sauce from the heat. Stir in 150g (1.5 cups) of shredded Gruyère cheese and 50g (1/2 cup) of finely grated Parmesan cheese. Stir until the cheeses are fully melted and incorporated into the sauce.

8

Season the cheese sauce with the remaining 1/2 tsp (3g) salt, 1/4 tsp (1g) black pepper, and 1/4 tsp of freshly grated nutmeg. Taste and adjust seasoning as needed.

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Nutmeg is a classic pairing with cheese sauces and adds a subtle warmth that complements the cauliflower and brown butter.

9

Add the roasted cauliflower florets to the cheese sauce. Gently stir to coat all the florets evenly. Ensure they are well submerged in the sauce.

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Be gentle when tossing to avoid breaking up the cauliflower too much.

10

Pour the cauliflower and sauce mixture into a 20x20cm (8x8 inch) or similar-sized baking dish. Spread it out evenly.

11

In a small bowl, combine 50g (1/2 cup) of breadcrumbs with 1 tbsp (15g) of the reserved brown butter (or melted regular butter if preferred). Toss to coat the breadcrumbs evenly.

12

Sprinkle the buttered breadcrumbs evenly over the top of the cauliflower gratin. This will create a lovely crunchy topping.

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Using Panko breadcrumbs will result in a crispier topping than regular breadcrumbs.

13

Reduce the oven temperature to 190°C (375°F). Place the baking dish on a baking sheet (to catch any potential drips) and bake for 20-25 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.

14

Let the gratin rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve.

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