Finnish Cauliflower Gratin
A creamy, cheesy Finnish cauliflower gratin with tender florets baked in a rich béchamel sauce with aged Emmental or Gruyère cheese and a touch of Dijon mustard. This easy, comforting gratin works perfectly as a side dish or a light vegetarian main.
Ingredients
- 1 medium cauliflower cut into florets
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups (500 ml) milk
- 1 cup (100 g) aged Emmental or Gruyère, grated (plus extra for topping)
- 1 tsp Dijon mustard
- Salt to taste
- Freshly ground black pepper to taste
Instructions
Preheat oven to 200°C (390°F).
- Prepare cauliflower: Briefly blanch florets in boiling salted water for 3 - 4 minutes, just until slightly tender but still firm. Drain well and set aside.
Make béchamel sauce:
- Melt butter in a saucepan over medium heat.
- Stir in flour and cook 1 minute, whisking constantly to form a roux.
- Gradually add milk, whisking until smooth and thickened into a classic béchamel sauce.
- Remove from heat and stir in grated Emmental or Gruyère, Dijon mustard, salt, and pepper until fully melted and smooth.
Assemble and bake the gratin:
- Arrange the cauliflower florets in an ovenproof dish.
- Pour the cheesy béchamel sauce evenly over the florets.
- Sprinkle extra grated cheese on top for a golden, bubbling finish.
- Bake: 20–25 minutes until the cheesy cauliflower gratin is golden and bubbling, and the florets are fully tender.
- Let cool slightly before serving.
- Enjoy warm as a side dish or a light vegetarian main.
Notes
- Use aged Emmental or Gruyère for the richest, nutty flavor.
- Serve with pickled cucumbers or pickled beets for a refreshing contrast.
- Pair with a mixed green salad for a light, balanced meal.
- The gratin can be prepared ahead and baked just before serving.