Cauliflower Au Gratin Recipe

Preheat your oven to 375ºF to ensure it is hot and ready for baking when all components are prepared.

Bring a large pot of water to a boil and add the tablespoon of salt. Add the cauliflower florets and boil for 5 minutes until slightly soft. Drain them in a colander and set aside.

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Sprinkle in the flour, then whisk the mixture constantly for about 1 minute until lightly browned to develop flavor.

Gradually pour in the whole milk while whisking to avoid lumps. Continue whisking until the mixture comes to a boil. Boil for 1 minute, whisking constantly until the sauce thickens.

Remove the pan from heat, then add ground black pepper, 1/2 cup white cheddar cheese, and Gruyere. Whisk until the cheese is fully melted and the sauce is smooth.

Spread half of the cheese sauce on the bottom of an 8×11 inch baking dish. Evenly distribute the cooked cauliflower florets over the sauce in a single layer. Pour the remaining cheese sauce over the cauliflower to cover it completely.

In a small bowl, combine the bread crumbs with the remaining 1/2 cup shredded white cheddar cheese. Sprinkle this mixture evenly over the top of the assembled cauliflower and sauce.

Melt the remaining 2 tablespoons of butter and drizzle it over the breadcrumb topping to help it create a golden, crispy crust while baking.

Transfer the dish to the preheated oven and bake uncovered for 25 minutes until the topping is golden brown and the cheese sauce is bubbling around the edges.

Remove from the oven and allow to cool slightly before serving hot for the best texture and flavor.