Cauliflower Gratin
Blanched cauliflower baked with feta, bay-scented béchamel, nutmeg, and a browned kaşar cheese topping.
By Moow Editorial ·
- Drain the cauliflower well so it does not water down the sauce, and adjust the salt to the saltiness of the cheese.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: Serves 4
- Prep time: 30 minutes
- Cook time: 45 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of Serves 4.
- Calories: 610 kcal
- Protein: 30 g
- Carbohydrates: 39 g
- Fat: 39 g
- Sodium: 1284 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Gratin
Have these measured and ready before you begin.
- 1 kg cauliflower (2.2 lb)
- 1 liter whole milk (about 4 1/4 U.S. cups)
- 5 tablespoons butter
- 8 tablespoons all-purpose flour
- 8.8 oz (250 g) firm feta
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon fine salt, plus more only after tasting the feta
- about 7 tablespoons (100 ml by volume) grated kaşar or low-moisture mozzarella
- 1 bay leaf
Directions
1. Cut the cauliflower into florets, blanch them in salted boiling water for 2 minutes, and drain very thoroughly.
2. Melt the butter, stir in the flour, then gradually whisk in the milk and add the bay leaf.
3. Cook the béchamel until thick, season with salt and nutmeg, and remove the bay leaf.
4. Arrange the cauliflower in a lightly greased baking dish, scatter over the crumbled feta, and cover with the béchamel.
5. Top with the grated kaşar and bake at 375°F (190°C) for about 25 minutes, until browned.
Sources
Contains milk and wheat. Use care with hot béchamel and bake until the gratin is bubbling in the center; refrigerate leftovers within 2 hours.