Cauliflower Gratin Recipe

Name: Cauliflower Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups (375 ml) milk; 1 bay leaf; 1 clove garlic, chopped; 1/4 cup (40 g) chopped ham hock or prosciutto trimmings; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1/4 cup (30 g) grated young mimolette cheese; 1/4 cup (30 g) grated Gruyere cheese; Salt and pepper; Salt; 1 head cauliflower, a little lighter than 1 pound (455 g), cut into large florets; 1/4 cup (15 g) panko (Japanese bread crumbs); 1/4 cup (50 g) grated aged mimolette cheese

Servings: persons

1 1/2 cups (375 ml) milk
1 bay leaf
1 clove garlic, chopped
1/4 cup (40 g) chopped ham hock or prosciutto trimmings
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/4 cup (30 g) grated young mimolette cheese
1/4 cup (30 g) grated Gruyere cheese
Salt and pepper
Salt
1 head cauliflower, a little lighter than 1 pound (455 g), cut into large florets
1/4 cup (15 g) panko (Japanese bread crumbs)
1/4 cup (50 g) grated aged mimolette cheese

1
Preheat the oven to 400F (200C).
2
To make the sauce, in a saucepan, combine the milk, bay leaf, garlic, and ham hock and bring to a simmer over medium-high heat.
3
Turn off the heat and let cool for about 10 minutes.
4
Toss the bay leaf.
5
In another saucepan, melt the butter over medium-high heat.
6
Slowly whisk in the flour and then cook, stirring, for 1 minute to remove the raw flour taste.
7
Slowly add the hot milk mixture, bit by bit, whisking constantly.
8
Then continue to whisk until thick.
9
Stir in the young mimolette and the Gruyere until melted, season with salt and pepper, and keep warm over the lowest heat setting.
10
Bring a large pot of salted water to a boil.
11
Add the cauliflower and cook for 3 to 4 minutes, or until al dente.
12
Drain well.
13
Toss the cauliflower with the sauce and pour into a large enameled castiron baking dish.
14
Scatter the panko and the old mimolette over the top.
15
Bake for about 15 minutes, or until bubbling and golden.
16
Serve hot.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups (375 ml) milk, 1 bay leaf, 1 clove garlic, chopped, 1/4 cup (40 g) chopped ham hock or prosciutto trimmings, and more.

Yes, Cauliflower Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions