Recipe courtesy of Laura Calder

Cauliflower Gratin

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  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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1 1/2 cups/750 ml milk

1 bay leaf

1 clove garlic, split

3 tablespoons butter

3 tablespoons flour

1/2 cup/50 g grated Gruyere cheese

Kosher salt and freshly ground black pepper


Kosher salt

1 pound/500 g cauliflower florets

Freshly ground black pepper

1/4 cup/20 g breadcrumbs

2 to 3 tablespoons grated Parmesan cheese


  1. Make the sauce: Bring the milk to a simmer in a saucepan with the bay leaf and garlic. Cover, turn off the heat and let infuse, about 15 minutes. Melt the butter in a saucepan. Whisk in the flour and cook for a minute to remove the raw flour taste. Gradually whisk in the milk. Cook over medium-high heat, stirring, until thick. Stir in the Gruyere, season with salt and pepper and reserve.
  2. Heat the oven to 425 degrees F/210 degrees C.
  3. Make the gratin: Bring a large pot of water to the boil. Salt it, as for pasta, and blanch the cauliflower until just shy of being tender, about 5 minutes. Drain well. Pat dry and season with salt and pepper. Toss with the sauce and dump into a gratin dish. Scatter over the breadcrumbs and Parmesan and bake until bubbling and gratineed on top, 5 to 10 minutes.