Cauliflower Gratin with Breadcrumbs

Creamy and comforting, this cauliflower gratin recipe features a classic Béchamel sauce punched up by just a little bit of fresh thyme. This gratin is a classic at Provencal tables and is often served for the traditional meatless Christmas Eve dinner, gros souper.

1 (3 lb) head cauliflower, cut into large florets
5 Tbsp. butter
4 Tbsp. all-purposed flour, unbleached
4 cups milk
2 tsp. sea salt
1 tsp. fresh thyme, chopped
¼ tsp. nutmeg, freshly grated
1½ cups Gruyère cheese, grated
⅓ cup dry seasoned breadcrumbs
¼ tsp. black pepper, freshly ground

Preheat an oven to 375°F (190°C, Gas Mark 5). Butter a 9x13” baking dish and set it aside.

Steam the cauliflower in a large pot of boiling water fitted with a steamer basket for 5-7 minutes, until the florets are just tender. Rinse them in cold water, drain, and arrange them in a single layer in the buttered dish.

In a large saucepan over medium heat, melt the butter and whisk in the all-purpose flour, unbleached until it forms a smooth paste. Continue whisking, cook for about 2 minutes and then gradually - ⅓ cup at a time - add the milk. Continue whisking and cook until the sauce is completely heated through, smooth and thickened. Remove from the heat and season with the salt, thyme and nutmeg.

Pour 2 cups of the Béchamel sauce over the steamed cauliflower and gently toss the florets to make sure they are thoroughly coated with the sauce. Bake the gratin, uncovered, for 15 minutes.

Stir together the grated Gruyère cheese and breadcrumbs and sprinkle them over the gratin. Bake it for an additional 10-15 minutes, until the gratin is hot and bubbly and the cheese is melted and browned. Sprinkle the surface of the baked gratin with the ground pepper and serve hot.

Makes 8-10 servings.

Cook’s Note: This recipe makes extra Béchamel sauce, which is perfect for drizzling on steamed vegetables.