How to Make Cauliflower Gratin with Béchamel

Before we dive into the delicious world of béchamel sauce, let's prep our main ingredient, the cauliflower. Start by removing the green leaves surrounding the cauliflower head. These can be discarded or saved for another recipe.

Using a sharp knife, carefully cut the cauliflower head into bite-sized florets. Aim for pieces that are roughly the same size because this ensures even cooking.

Wash the cauliflower florets thoroughly under running water. Pat them dry with a clean paper towel to remove any excess moisture.

In a pot of boiling water with a pinch of salt, blanch the cauliflower florets. This means cooking them just until tender-crisp. Aim for a texture where you can easily pierce the florets with a fork, but they still have a slight bite. Alternatively, you can roast the florets for a slightly deeper flavor.

While your cauliflower florets steam to tender perfection, let's turn our attention to the béchamel sauce. This creamy and versatile sauce is what truly elevates this dish. Grab a pan and place it over medium heat.

Add the butter, ensuring it's at room temperature. This will help it melt evenly and prevent burning. Keep an eye on the butter as it melts. We want it to melt completely but not turn brown. A light golden hue is perfectly fine.

Now that the butter is melted and ready, let's build the foundation of our béchamel sauce. Start by gradually whisking in the flour to the melted butter. This is called a roux, the base for many creamy sauces.

Continue whisking over low heat until the flour turns a light golden brown. Slowly whisk in the hot milk, a little bit at a time, and keep whisking constantly. This step cooks out any raw flour taste and adds a touch of nutty flavor to the sauce and ensures a smooth and lump-free sauce.

Once all the milk is incorporated, season your béchamel with salt and pepper to taste.

Now comes the trickiest part of making béchamel: achieving the perfect consistency. Continue stirring the sauce constantly over low heat. This prevents it from sticking to the bottom of the pan and ensures a smooth texture.

The béchamel will thicken as it simmers. For a thinner sauce, preferred by some, simply keep whisking until it reaches a nappe consistency. Nappe means that when you run a spoon through the back of the sauce, it leaves a clean trail that slowly fills back in.

If your béchamel becomes thicker than you like, don't worry. You can easily adjust it by whisking in a little bit of additional hot milk. Remember, you can always add more milk, but you can't take it away, so go slow and add it by tablespoons.

Once you've reached your desired consistency, give the sauce a final taste test. Don't hesitate to add a touch more salt and pepper if needed to truly elevate the flavor.

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Now, it's time to preheat your oven to 200°C (390°F). Meanwhile, in an oven-safe baking dish, arrange the cooked cauliflower florets. Generously spoon the creamy béchamel sauce over the cauliflower, ensuring all the florets are well coated.

Sprinkle your grated cheese of choice over the top of the dish. Popular options include Parmesan, Gruyère, or a combination of both.

Place the baking dish in your preheated oven and bake for 10 minutes, or until the cheese is melted and bubbly and the top starts to turn a light golden brown. Once baked, remove the dish from the oven and let it cool slightly before serving.

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