Cauliflower Gratin - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Cauliflower Gratin - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Crispy Panko Cauliflower Gratin

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Cauliflower Gratin

With Two Cheeses and Crispy Panko

Making a tasty cauliflower gratin is like taking a cooking adventure that mixes old ways with new tricks. This dish comes from fancy French cooking roots but has turned into a classic that can be used in lots of different ways.

In my cauliflower dish, the special touch is those Japanese-style breadcrumbs, panko. Unlike regular creamy gratins, your buttery panko breadcrumbs bring a whole new vibe. They’re not just crispy – they add this extra layer that makes the dish super awesome.

Imagine this: you’re stacking cauliflower with a velvety sauce and sprinkling those panko breadcrumbs on top. Each bite becomes a blend of delicious flavours, spotlighting your unique style in crafting classic recipes. And here’s the twist – you’re adding two awesome cheeses, pecorino and gruyere, to amp up the taste. It’s not just a meal; it’s a delicious masterpiece that combines the best of both worlds. Your friends are sure to love it. Ideal for any dinner gathering, especially during the festive vibes of Thanksgiving and Christmas.

Ingredients

1 cauliflower head, cut into large florets
5 tbsp - 70g butter, divided
3 tbsp 25g all-purpose flour
2 cups - 480ml hot milk
Half onion
1 bay leaf
3 cloves
½ teaspoon freshly ground black pepper
¼ teaspoon grated nutmeg
¾ cup - 50g freshly grated Gruyere, divided
½ cup - 45g freshly grated Pecorino cheese, divided
½ cup bread panko bread crumbs
½ tsp Cayenne pepper
¼ cup chopped fresh chives

Steps

Step 1
Preheat your oven to 375°F – 190°C.
Step 2
Boil cauliflower florets in salted water for 5 to 6 minutes until just tender. Refresh in cold water, drain and set aside.
Step 3
In a saucepan add the milk, onion, bay leaf, and cloves. (tip: nail the bay leaf to the onion using the cloves for easy removal). Bring to a simmer but do not boil. Once simmering, remove onions cloves and bay leaf.
Step 4
In another saucepan, melt 3 tablespoons of butter over low heat. Stir in flour for 2 minutes to create a roux. Pour the hot milk into the mixture, stir until it boils. Whisk constantly for 1 minute until thickened.
Step 5
Turn off heat and add salt, pepper, freshly grated nutmeg, half a cup of Gruyere, and one quarter cup Pecorino cheese. Mix well using your whisk.
Step 6
Spread one third of the sauce in a baking dish. Add drained cauliflower, then coat the cauliflower with the remaining sauce.
Step 7
Mix the panko bread crumbs with two tablespoons of melted butter.
Step 8
Sprinkle cauliflower with remaining grated Gruyere, Pecorino then breadcrumbs. Bake for 25 to 30 minutes until browned. Garnish with freshly chopped chives. Serve hot in the baking dish.

Recipe tags: cauliflower mornay

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