Entrée: France – Gratin de Chou-Fleur au Parmesan (Cauliflower Gratin with Parmesan)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 5 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 large head cauliflower, separated into florets
3 1 / 2 tbsp (50 g) butter
1 / 3 cup (40 g) all-purpose flour
2 1 / 2 cups (600 ml) milk, warmed
1 cup (100–120 g) grated Parmesan
A pinch of freshly grated nutmeg
Salt to taste
White pepper to taste
Optional: 2–3 tbsp (30 to 45 ml) fresh breadcrumbs or additional grated cheese for topping

Show original ingredient measurements

1 large head cauliflower, separated into florets
3 1 / 2 tbsp (50 g) butter
1 / 3 cup (40 g) all-purpose flour
2 1 / 2 cups (600 ml) milk, warmed
1 cup (100–120 g) grated Parmesan
A pinch of freshly grated nutmeg
Salt to taste
White pepper to taste
Optional: 2–3 tbsp fresh breadcrumbs or additional grated cheese for topping

Instructions

1. Preheat oven to 190°C (375°F). Cook cauliflower florets in salted boiling water 6–8 minutes until just tender; drain thoroughly.
2. Make the béchamel: melt butter in a saucepan, stir in flour and cook 1–2 minutes without browning. Gradually whisk in warm milk until smooth and thickened; season with salt, white pepper and nutmeg.
3. Stir most of the grated Parmesan into the béchamel, reserving some for the top.
4. Place cauliflower in a buttered gratin dish, pour the Parmesan béchamel over, smoothing the top.
5. Sprinkle remaining Parmesan and optional breadcrumbs evenly over the surface.
6. Bake 25–30 minutes until bubbling and golden; finish under the grill 1–2 minutes if needed. Let stand a few minutes before serving.