Why is my cauliflower gratin watery?

The florets went into the sauce wet. Blanched cauliflower holds water on its surface and inside its branches, and it releases that water in the oven. Drain the florets and let them steam dry in the colander for a full 10 minutes, until the surfaces look matte, and the sauce stays thick.

Can I use frozen cauliflower for gratin?

Yes, with an adjustment. Thaw it completely, spread it on towels and press it dry, then skip the blanch and extend the steam dry time. Frozen florets hold more water than fresh, so the drying step matters even more. Expect a slightly softer texture.

How far ahead can I assemble cauliflower gratin?

Assemble it completely, without the panko topping, up to 24 hours ahead and refrigerate covered. Add the topping just before baking. From the refrigerator it bakes 40 to 45 minutes at 375 degrees, the first 25 minutes covered with foil.

How do I fix a cheese sauce that split?

Take it off the heat and whisk in a spoonful of cold milk, stirring until it smooths out. Splitting happens when cheese meets a boiling sauce, so add the cheese off the heat, a handful at a time. A sauce that looks broken when cold usually comes back together during the bake.

Why did the panko topping go soft?

The topping was added too early or the dish was covered after baking. Panko goes on just before the gratin enters the oven, never before refrigeration, and the baked dish rests uncovered. A lid or foil tent traps steam and softens the crust within minutes.

Cauliflower Gratin, Make Ahead For Thanksgiving

Ingredients

Scale

2 large heads cauliflower (about 4 1/2 pounds), cut into bite size florets
3 tablespoons unsalted butter
2 cloves garlic, grated
3 tablespoons all-purpose flour
2 1/2 cups whole milk
1/2 cup heavy cream
1 teaspoon Dijon mustard
1/4 teaspoon ground nutmeg
1 teaspoon fine salt
1/2 teaspoon black pepper
1 1/2 cups shredded Gruyere cheese
1 cup shredded sharp cheddar cheese
3/4 cup panko breadcrumbs
1/3 cup grated parmesan cheese
1 tablespoon olive oil
1 teaspoon fresh thyme leaves

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Instructions

Heat the oven to 375 degrees F. Butter a 2 1/2 quart baking dish, or a shallow 9 by 13 inch dish.
Bring a large pot of well salted water to a rolling boil. Add the cauliflower and blanch 4 minutes, until the thickest stems are just tender at the tip of a knife.
Drain in a colander and leave the florets steaming in the colander for a full 10 minutes, tossing once or twice, until the surfaces look dry. This step keeps the sauce thick.
Melt the butter in a medium saucepan over medium heat. Add the garlic and cook 30 seconds. Whisk in the flour and cook 1 minute, until it smells faintly nutty.
Slowly whisk in the milk and cream. Simmer, whisking, 3 to 4 minutes, until the sauce coats the back of a spoon. Remove from the heat.
Whisk in the mustard, nutmeg, salt and pepper. Add the Gruyere and cheddar a handful at a time, stirring until melted and smooth.
Tip the dried cauliflower into the dish and pour the sauce over. Fold gently until every floret is coated. At this point the gratin can be covered and refrigerated up to 24 hours, without the topping.
Toss the panko with the parmesan and olive oil. Scatter over the gratin just before baking.
Bake 25 to 30 minutes from a room temperature assembly, or 40 to 45 minutes from the refrigerator with the first 25 minutes covered in foil, until the sauce bubbles at the edges and the top is deep gold.
For a darker top, broil 1 to 2 minutes. Rest 10 minutes, scatter the thyme and serve hot.

Author: Chef Rita
Prep Time: 25 minutes
Cook Time: 35 minutes

Nutrition

Serving Size: 1
Calories: 285
Sugar: 6
Sodium: 520
Fat: 21
Saturated Fat: 12
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 13
Fiber: 3
Protein: 12
Cholesterol: 60