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Bobby Flay Cauliflower Gratin

Bobby Flay Cauliflower Gratin
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Bobby Flay’s Cauliflower Gratin is a creamy, cheesy side dish that transforms humble cauliflower into something rich, flavorful, and irresistible. Roasted cauliflower is bathed in a velvety béchamel sauce, layered with gooey cheese, and baked to golden perfection. It’s a great alternative to traditional potato-based gratins, offering a lighter but equally satisfying option.

Ingredients

  • Cauliflower – 1 large head, cut into florets

  • Olive oil – 2 tablespoons

  • Salt – 1 teaspoon

  • Black pepper – ½ teaspoon

  • Butter – 3 tablespoons

  • All-purpose flour – 3 tablespoons

  • Whole milk – 2 cups

  • Dijon mustard – 1 tablespoon (optional for tang)

  • Nutmeg – ¼ teaspoon (optional)

  • Gruyère cheese – 1½ cups, shredded

  • Parmesan cheese – ½ cup, grated

  • Smoked paprika – ½ teaspoon (optional for a smoky kick)

  • Fresh thyme – 1 teaspoon (optional for garnish)

Instructions

  • Preheat oven and roast cauliflower – Set oven to 400°F (200°C). Toss florets with olive oil, salt, and pepper, then roast for 20–25 minutes until golden.

  • Make the béchamel sauce – In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes. Gradually add milk while whisking, cooking until thickened.

  • Add flavor to the sauce – Stir in mustard, nutmeg, and half the Gruyère. Season with salt and pepper.

  • Assemble the gratin – Layer roasted cauliflower in a buttered baking dish. Pour the sauce over evenly, then top with remaining Gruyère and all the Parmesan.

  • Bake until bubbly – Reduce oven to 375°F (190°C) and bake for 20–25 minutes, or until golden and bubbling.

  • Garnish and serve – Sprinkle with smoked paprika or fresh thyme before serving.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-cauliflower-gratin/