108min 4 ppl
Cauliflower Gratin with Brown Butter and Gruyère
87 minutes
4 people
Hardover 60 min or 12+ steps
87 min · 10 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 22g
Carbs 28g
Fats 35g
About this dish
Beurre noisette folded into the béchamel replaces plain melted butter with a deep, nutty richness that elevates every layer of this cauliflower gratin — paired with aged Gruyère and Parmesan that form a blistered, lacework crust rather than a uniform melt. Blanched cauliflower keeps its bite while the sauce and cheese do the rest of the work.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Cauliflowercut into even florets (about 1 large head)1.2 kg
- Fresh thyme leaves1 tbsp
Dairy & Eggs
- Unsalted butterdivided90 g
- Whole milkwarmed600 ml
- Aged Gruyèrefinely grated130 g
- Parmesanfinely grated30 g
Dried Goods
- Plain flour40 g
- Fresh breadcrumbsfrom day-old sourdough or white bread30 g
Spices & Seasonings
- Nutmegfreshly grated0.25 tsp
- Fine sea saltplus more for blanching water1 tsp
- White pepper0.5 tsp
Oils & Condiments
- Dijon mustard1 tsp
Utensils
- Large pot
- Small light-coloured saucepan
- Medium saucepan
- Whisk
- 30cm oval or 23x33cm rectangular baking dish
Method
1
Preheat the oven to 200°C, or 180°C for a fan oven, or gas mark 6. Butter a 30cm oval or 23x33cm rectangular baking dish. Grate both cheeses and combine them in a bowl. Measure the flour and breadcrumbs. Strip the thyme leaves.
Approx. 12 minutes
2
Bring a large pot of heavily salted water to a rolling boil. Add the cauliflower florets and blanch for 4 minutes, until just barely tender with a slight bite — they will finish cooking in the oven. Drain thoroughly and spread on a clean tea towel to steam-dry for 5 minutes.
Approx. 10 minutes
3
In a small, light-coloured saucepan over medium heat, melt 55g of the butter, swirling constantly, until the foam subsides and the milk solids turn a deep amber and smell of toasted hazelnuts, about 4-5 minutes. Immediately pour the beurre noisette into a heatproof bowl to stop cooking and set aside.
Approx. 6 minutes
4
In a medium saucepan over medium heat, melt the remaining 35g butter. Add the flour and whisk constantly for 2 minutes until the roux turns a pale straw colour and smells biscuity.
Approx. 4 minutes
5
Add the warm milk to the roux in a slow, steady stream, whisking vigorously to prevent lumps. Cook over medium heat, whisking continuously, for 5-6 minutes until the béchamel is thick enough to coat the back of a spoon.
Approx. 6 minutes
6
Remove the béchamel from the heat. Whisk in the reserved beurre noisette, Dijon mustard, nutmeg, salt, white pepper, and three-quarters of the Gruyère-Parmesan mixture until the cheese is fully melted and the sauce is silky.
Approx. 4 minutes
7
Arrange the dried cauliflower florets in the prepared baking dish in a single even layer. Pour the beurre noisette béchamel over the florets, gently shaking the dish so the sauce settles into the gaps.
Approx. 5 minutes
8
Combine the remaining cheese, breadcrumbs, and thyme leaves in a small bowl, then scatter evenly over the surface of the gratin.
Approx. 3 minutes
9
Bake on the middle shelf for 30 minutes until the top is deeply golden and blistered at the edges and the sauce is bubbling vigorously around the sides. If the crust needs more colour, switch to the grill for a final 2-3 minutes, watching closely.
Approx. 32 minutes
10
Rest the gratin for 5 minutes before serving to allow the sauce to settle.
Approx. 5 minutes
