Cauliflower Gratin (Gratin de Choufleur)
A staple of Brittany cooking, this Cauliflower Gratin (Gratin de Choufleur) is a homecook’s favorite, that hits all the right notes: veggie-focused, fairly easy to prepare and utterly comforting. Tender cauliflower florets are draped in a cheesy Mornay sauce, dotted with bacon bits and baked until bubbly. This results in a very creamy and delicious gratin that makes an incredible side dish for any occasion – be it a holiday feast or weekday dinner. Cauliflower in Brittany Cauliflowers are one of the flagship produces grown in Brittany and are ubiquitous…
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 8 cups cauliflower florets (3 lbs/1 medium head cut into florets)
- 200g bacon (4 strips/4 ounces), cut into ¼-inch-thick slices
- ¾ cup (75g) grated Gruyère cheese
- For the Mornay sauce:
- ¼ cup (62g) unsalted butter
- 1/2 cup (62g) all purpose flour
- 2 cups (500ml) 2% milk
- ½ tsp black pepper
- ¼ tsp nutmeg
- ¾ cup (75g) grated Gruyère cheese
- ½ tsp salt (optional)
Instructions
- 1
Pre-heat your oven to 395°F (200°C) with a rack in the middle.
- 2
Step 1 – Prepare the cauliflower. Bring a large pot of salted water to a boil, dump the cauliflower in and cook for 5-6 minutes, until tender but still slightly firm. Drain immediately, and set aside.
- 3
Step 2 – Line a small plate with paper towel. In a frying pan, over medium heat, cook the bacon strips stirring frequently, until browned, about 5 minutes. Scoop bacon pieces into the prepared plate, lined with paper towel.
- 4
Step 3 - Make the Mornay Sauce. Melt the butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute stirring constantly with a wooden spoon, until a thick paste forms that leaves the edges of the pan clean.
- 5
Switch to a whisk, and add the milk slowly, stirring constantly. Bring to a slow boil, and keep stirring until the sauce thickens. Turn the heat to low and stir in the black pepper, nutmeg, grated Gruyère (¾ cup/75g), and half of the cooked bacon. Adjust seasoning if needed (salt) and set aside.
- 6
Step 4 - Place the cauliflower pieces in a baking dish. Pour the Mornay sauce over top, making sure you cover everything evenly. Sprinkle with the remaining Gruyère (¾ cup/75g) and the remaining bacon. Season with black pepper, to taste.
- 7
Bake for 15 minutes, and finish with 2-3 minutes under the broiler. Let cool for 10-15 minutes before serving.