A twist on a french cauliflower gratin, this version has roasted cauliflower topped with a lighter, cheesy bechamel sauce and baked until bubbly and golden. A delicious side dish for beef, pork, or chicken.
Add the cauliflower florets to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast for 12-15 minutes until the cauliflower is slightly charred and golden around the edges. Remove from the oven and reduce the heat to 375 degrees.
Meanwhile, make the sauce. Add the butter to a saucepan set over medium heat. Once melted, whisk in the flour until combined. Cook for 1-2 minutes to cook out the raw flour taste. Whisk in the black pepper and nutmeg.
Slowly add the milk and vegetable broth, whisking to incorporate. Cook for 2-4 minutes until thickened slightly.
Add ½ the Gruyere and Fontina whisking to incorporate while the cheese melts. Repeat with the remaining half of the cheese. Once melted, whisk in the Parmesan and remove from the heat.
Transfer the roasted cauliflower to a pie dish or shallow casserole. Pour the sauce over the top. Bake at 375 degrees for 15-20 minutes until bubbly and golden around the edges. Serve warm.
Notes
Use freshly shredded cheese for the best flavor and melting quality.
To make ahead of time: after combining the roasted cauliflower and cheese sauce in the baking dish, let it cool, then cover and refrigerate until you are ready to bake. Allow 5-10 minutes of additional baking time.
For best results, I do not recommend freezing cauliflower gratin. Cauliflower has a high moisture content, and the texture may become mushy after freezing. Also dairy can separate after freezing, so the cheese sauce may not have as desirable of a consistency. It's best to eat any leftovers within 3-4 days.
This cauliflower dish pairs well with beef, chicken, turkey, pork, and seafood.