A staple of Brittany cooking, this Cauliflower Gratin (Gratin de Choufleur) is a homecook’s favorite, that hits all the right notes: veggie-focused, fairly easy to prepare and utterly comforting. Tender cauliflower florets are draped in a cheesy Mornay sauce, dotted with bacon bits and baked until bubbly. This results in a very creamy and delicious gratin that makes an incredible side dish for any occasion – be it a holiday feast or weekday dinner. 

Cauliflower in Brittany

Cauliflowers are one of the flagship produces grown in Brittany and are ubiquitous in the local cooking repertoire – with this recipe being perhaps the most popular way to enjoy them. The north-western region of France grows and harvests about 80% of the total cauliflowers in France. Brittany’s sandy soil and mild, humid Winters makes it perfect to grow this cruciferous vegetable.

When shopping for cauliflower, look for one that has firm, dense and blemish free florets. Its color should be creamy white. When lifting it, it should feel heavy for its size. If you see any leaves still attached around it, they should be vibrant green and still “fresh” (not look wilted). 

What is a Mornay Sauce?

In essence, a Mornay Sauce is a classic Béchamel sauce – one of the 5 French Mother sauces – with the addition of grated cheese. It’s creamy, lightly cheesy and a staple to have in your French cooking repertoire. Mornay is a versatile sauce. It is used not only for this cauliflower gratin, but also for making a croque-monsieur or a classic endive ham gratin. 

Hard mountain cheese (Alpine cheese) is classically used for a Mornay sauce. Look for or Gruyère or Emmental at your local grocers – they are slightly more expensive but will really make the sauce! 

Can you prepare this Cauliflower Gratin in advance? 

• You can make the Mornay sauce in advance, up to 1 day ahead. After making the sauce, transfer it into a bowl. Cover it with a plastic film that touches the surface of the sauce so no skin forms on top. Let it cool completely to room temperature and keep in the fridge until ready to be used. Before using it, re-heat the sauce in a saucepan over medium-low heat and whisk vigorously until it becomes smooth again.
• You can also make the whole dish in advance – a few hours up to the day before. Prepare the dish up until it goes in the oven. Let the dish cool to room temperature, cover and refrigerate. Then, pre-heat your oven to 395°F (200°C) and bake as directed. You will need to bake it a little longer (about 10 minutes additional) since the dish is going cold into the oven. 

Cooking notes: 

• After boiling the cauliflower florets, make sure you drain them very well and set them aside for at least 10-15 minutes to allow them to “steam off”. This is really important as you want to draw as much moisture as possible from the cauliflower, to prevent the gratin from being watery in the oven.

More sides you may like: 

• Roasted Brussels Sprouts Gruyere Gratin
• Belgian Endive and Ham Gratin (Endives Au Jambon)
• French Green Beans Almondine
• Classic French Gratin Dauphinois
• Turnip & Carrot Gratin

Cauliflower Gratin (Gratin de Choufleur)

Print Recipe

Serves: 4-6 people Prep Time: 20 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

8 cups cauliflower florets (3 lbs/1 medium head cut into florets)
200g bacon (4 strips/4 ounces), cut into ¼-inch-thick slices
¾ cup (75g) grated Gruyère cheese

For the Mornay sauce:
¼ cup (62g) unsalted butter
1/2 cup (62g) all purpose flour
2 cups (500ml) 2% milk
½ tsp black pepper
¼ tsp nutmeg
¾ cup (75g) grated Gruyère cheese
½ tsp salt (optional)

Instructions

Pre-heat your oven to 395°F (200°C) with a rack in the middle.

Step 1 – Prepare the cauliflower. Bring a large pot of salted water to a boil, dump the cauliflower in and cook for 5-6 minutes, until tender but still slightly firm.  Drain immediately, and set aside.

Step 2 – Line a small plate with paper towel. In a frying pan, over medium heat, cook the bacon strips stirring frequently, until browned, about 5 minutes. Scoop bacon pieces into the prepared plate, lined with paper towel. 

Step 3 - Make the Mornay Sauce. Melt the butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute stirring constantly with a wooden spoon, until a thick paste forms that leaves the edges of the pan clean.

Switch to a whisk, and add the milk slowly, stirring constantly. Bring to a slow boil, and keep stirring until the sauce thickens. Turn the heat to low and stir in the  black pepper, nutmeg, grated Gruyère (¾ cup/75g), and half of the cooked bacon. Adjust seasoning if needed (salt) and set aside.

Step 4 - Place the cauliflower pieces in a baking dish. Pour the Mornay sauce over top, making sure you cover everything evenly. Sprinkle with the remaining Gruyère (¾ cup/75g) and the remaining bacon. Season with black pepper, to taste. 

Bake for 15 minutes, and finish with 2-3 minutes under the broiler. Let cool for 10-15 minutes before serving.