Cauliflower Gratin: Greek Grandmother’s Creamy Baked Classic Recipe
This Greek Grandmother’s Creamy Cauliflower Gratin is a comforting, baked classic featuring tender blanched cauliflower florets topped with a luscious béchamel sauce blended with Kefalotyri cheese, all finished with a golden, cheesy breadcrumb crust. Perfect as a savory side dish or a satisfying vegetarian main, it beautifully marries creamy texture with a crisp topping.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 1 large cauliflower (about 2 lb/900g)
Cheese & Dairy
- 2 tbsp unsalted butter
- 2 cups whole milk
- 1 cup grated Kefalotyri cheese (or Parmesan substitute)
- 1/2 cup grated Graviera cheese
Dry Ingredients & Spices
- 1/4 cup all-purpose flour
- 1/4 cup fresh breadcrumbs
- 1 tsp dried oregano
- Salt to taste
- Black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the gratin.
- Prepare Cauliflower: Cut the cauliflower into small florets and blanch them in boiling salted water for 2-3 minutes until just tender but still firm. Drain well to remove excess water.
- Make Béchamel Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in the milk, stirring constantly until the sauce thickens and becomes smooth.
- Season Béchamel: Add dried oregano, salt, and black pepper to the béchamel sauce. Stir in the grated Kefalotyri cheese until melted and well incorporated.
- Assemble Gratin: Grease a 9×13 inch baking dish and layer the blanched cauliflower florets evenly in it. Pour the creamy béchamel sauce evenly over the cauliflower.
- Add Topping: In a small bowl, mix the fresh breadcrumbs with the grated Graviera cheese. Sprinkle this mixture generously over the béchamel-covered cauliflower to create a crispy topping.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbling hot.
Notes
- For a lighter version, substitute whole milk with 2% milk, although the dish will be less creamy.
- Kefalotyri cheese can be replaced with Parmesan if unavailable, but this will alter the traditional flavor slightly.
- Ensure the cauliflower is not overcooked during blanching to maintain texture.
- Fresh breadcrumbs provide a better crispiness than dried ones.
- This dish can be prepared a day ahead and refrigerated; bake just before serving.
Keywords: cauliflower gratin, Greek recipe, baked cauliflower, creamy gratin, Kefalotyri cheese, vegetarian side dish
