Barefoot Contessa

Barefoot Contessa

Ina Garten's Cauliflower Gratin

  • prep time20 min
  • total time 50 min
  • serves 4 - 6

2004, Barefoot in Paris, All Rights Reserved.

811 Ratings
Directions for: Ina Garten's Cauliflower Gratin


1 (3-lb) head cauliflower, cut into large florets

Kosher salt

4 Tbsp (1/2 stick) unsalted butter, divided

3 Tbsp all-purpose flour

2 cups hot milk

½ tsp black pepper, freshly ground

¼ tsp nutmeg, grated

¾ cup Gruyère, freshly grated, divided

½ cup Parmesan, freshly grated

¼ cup fresh bread crumbs


1. Preheat the oven to 375ºF.

2. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

3. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyère, and the Parmesan.

4. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyère and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

See more: Cheese, Vegetables, Bake, Eggs/Dairy, Side, Holiday Sides

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