Spicy Cauliflower Au Gratin

Ingredients

• 1 largecauliflower
• 1 teaspoonSriracha seasoning
• ½ teaspoongarlic powder
• 1 teaspoonred curry paste
• 2 teaspoonschampagne vinegar (or white wine vinegar)
• 2 teaspoonssoy sauce
• ½ teaspoonsesame oil
• 2 tablespoonsextra-virgin olive oil
• 300 ml (1¼ cups)whole milk
• 300 ml (1¼ cups)light cream
• 4 tablespoonsbutter
• 3 tablespoonsplain flour
• ¼ teaspoonfreshly grated nutmeg
• ¼ teaspoondry mustard powder
• ¼ teaspoonkosher salt
• ¼ teaspoonwhite pepper
• 120 ml (½ cup)freshly grated Parmesan
• 1 cup, dividedshredded Gruyère Swiss cheese
• 60 ml (¼ cup)seasoned breadcrumbs
• 2 tablespoons, meltedbutter

Instructions

1. 1

   Preheat the oven

   Heat the oven to 204°C (400°F).

2. 2

   Cut the cauliflower

   Trim away the stem and leaves, then cut the cauliflower into bite-sized florets.

3. 3

   Season the florets

   In a medium bowl, mix the Sriracha seasoning, garlic powder, curry paste, vinegar, soy sauce, sesame oil and olive oil. Add the cauliflower and toss; it is fine if some pieces are not fully coated, and do not add extra oil.

4. 4

   Roast the cauliflower

   Spread the florets on a parchment-lined baking tray and roast for 5 minutes. Turn each piece and roast for another 5 minutes, then remove the tray from the oven and set it aside.

5. 5

   Lower the temperature

   Reduce the oven temperature to 191°C (375°F).

6. 6

   Warm the dairy

   While the cauliflower roasts, heat the milk and cream in a medium pan until hot, taking care not to scorch them.

7. 7

   Cook the flour

   In a separate medium-to-large pan, melt 4 tablespoons of butter over medium heat. Add the flour, stir to combine and cook for 3 minutes.

8. 8

   Whisk in the milk

   Using a wire whisk, gradually whisk in the hot milk and cream, adding them in three batches. Remove the pan from the heat.

9. 9

   Add the cheese

   Stir in the nutmeg, mustard powder, salt and white pepper. Add all the Parmesan and half of the Gruyère.

10. 10

    Make the topping

    In a small bowl, mix the breadcrumbs with the remaining Gruyère and 2 tablespoons of melted butter.

11. 11

    Layer the sauce

    Pour one third of the sauce into the bottom of a 1.4-litre (1½-quart) casserole dish.

12. 12

    Add the cauliflower

    Lift the cauliflower from the tray with a slotted spoon, leaving the oil behind, and arrange it over the sauce.

13. 13

    Finish the layers

    Spoon the remaining sauce over the cauliflower, then scatter the breadcrumb mixture on top.

14. 14

    Bake until golden

    Bake uncovered for 25 minutes at 191°C (375°F).

15. 15

    Rest and serve

    Leave the gratin to stand for 5 minutes before serving.

What is cauliflower au gratin?

Au gratin describes a dish finished with a browned topping, often made with cheese or breadcrumbs. This version takes the familiar creamy baked-cauliflower format in a Tex-Mex-inspired direction with Sriracha seasoning, curry paste, soy and vinegar.

The brief roast gives the florets a head start before they are covered in cheese sauce. A Gruyère and breadcrumb topping adds a savoury, crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 435 calories, 17g protein, 20g carbs, 33g fat.

The cauliflower and flour contribute most of the carbohydrates, while the butter, cream, milk, oils and cheeses account for much of the fat. The dairy and cheeses also provide protein. Balance a portion with a lean protein and a fresh, simply dressed salad or vegetables.

The seasoning and cauliflower

Flavour base: Sriracha seasoning, garlic powder, red curry paste, vinegar, soy sauce and the two oils make a punchy coating. Toss thoroughly, but the recipe notes that not every floret needs to be completely covered.

Floret size: Cut the cauliflower into similar bite-sized pieces so they roast at a similar rate. Leave the stem and leaves out, as directed.

Building a smooth sauce

Roux: Cooking the flour with melted butter for 3 minutes helps form the base of the sauce. Keep the pan over medium heat and stir as it cooks.

Warm dairy: Heat the milk and cream until hot without letting them scorch, then whisk them into the roux in three additions. Gradual additions help you work the liquid into the flour mixture smoothly.

Roasting and layering

Two short roasts: The cauliflower spends 5 minutes in the oven, is turned, then roasts for 5 minutes more at 204°C (400°F). Lower the oven to 191°C (375°F) for baking the assembled dish.

Layer order: Spread one third of the sauce in the casserole first, then add the cauliflower and remaining sauce. Use a slotted spoon to leave the roasting oil behind, as the method specifies.

The cheesy topping

Cheese sauce: Parmesan and half the Gruyère go into the sauce off the heat. This distributes the cheese through the creamy base without adding it while the pan is still over the hob.

Breadcrumb finish: Mix the remaining Gruyère with seasoned breadcrumbs and melted butter, then scatter it over the top. Bake uncovered for 25 minutes so the topping is exposed to the oven's heat.

Serving the gratin

Rest: Let the finished dish stand for 5 minutes before serving. This gives the layers a little time to settle, making it easier to spoon out portions.

Pairing: Serve it alongside a simply cooked protein or another vegetable dish. Its creamy sauce and seasoned topping also make it a substantial addition to a Tex-Mex-inspired spread.

Recipe notes & tips

• Cut the florets into similar bite-sized pieces for more even roasting.
• Use a slotted spoon to keep the roasting oil on the tray when transferring the cauliflower.
• Heat the milk and cream until hot, but stop before they scorch.
• Whisk the dairy into the flour mixture gradually, in three additions.
• Let the gratin rest for 5 minutes before serving.

Variations

• More heat: Add extra Sriracha seasoning to the cauliflower coating.
• Milder flavour: Reduce the Sriracha seasoning to suit your taste.
• Different vinegar: Use white wine vinegar if champagne vinegar is unavailable.
• Cheese swap: Use another good-melting cheese in place of Gruyère.
• Fresh finish: Serve with chopped fresh herbs for a bright contrast.

Common mistakes to avoid

• Adding extra oil: The recipe specifies not to add more; toss the florets with the stated amount.
• Scorching the dairy: Heat the milk and cream only until hot, and keep an eye on the pan.
• Adding the dairy all at once: Whisk it in one third at a time to help incorporate it smoothly.
• Moving the roasting oil into the dish: Transfer the cauliflower with a slotted spoon and leave the oil behind.
• Covering the casserole: Bake uncovered so the breadcrumb topping is exposed to the oven.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat portions in an oven at 180°C until hot throughout; the topping may soften after storage.

Frequently asked questions