Looking for a delicious way to incorporate more vegetables into your meals? This Cauliflower and Spinach Gratin is the perfect solution. It’s a comforting, cheesy dish that transforms humble vegetables into something truly special. The combination of tender cauliflower and nutrient-rich spinach, all wrapped in a creamy sauce and topped with golden breadcrumbs, creates a side dish that even vegetable skeptics will love.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 cups fresh spinach, roughly chopped
- 2 cups whole milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup grated Gruyère cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon freshly grated nutmeg
- 1 cup panko breadcrumbs
- 2 cloves garlic, minced
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Butter a 9×13 inch baking dish.
- Steam the cauliflower florets until just tender, about 5-7 minutes. Don’t overcook – they’ll continue cooking in the oven.
- In a large saucepan, melt 2 tablespoons of butter over medium heat. Add flour and whisk for 1-2 minutes to create a roux.
- Gradually pour in the milk while whisking constantly to prevent lumps. Cook until the sauce thickens, about 5 minutes.
- Remove from heat and stir in half of both cheeses, nutmeg, salt, and pepper.
- Fold in the spinach until it wilts slightly, then gently stir in the cauliflower.
- Transfer the mixture to your prepared baking dish.
- In a small bowl, combine breadcrumbs with remaining cheese, melted butter, and garlic.
- Sprinkle the breadcrumb mixture evenly over the top.
- Bake for 25-30 minutes until golden brown and bubbling.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6-8 portions
Recipe Notes
Here are some helpful tips to make your Cauliflower and Spinach Gratin perfect every time:
- Make sure to drain the cauliflower well after steaming to prevent a watery gratin
- The sauce should be the consistency of thick cream before adding the vegetables
- For extra crunch, broil the top for 1-2 minutes at the end of cooking, watching carefully to prevent burning
- You can substitute frozen spinach, but be sure to thaw and squeeze out excess moisture first
- This dish can be assembled up to 24 hours in advance – just add the breadcrumb topping right before baking
- Leftovers will keep well in the refrigerator for up to 3 days
Cauliflower and Spinach Gratin
A comforting, cheesy dish that transforms humble vegetables into something truly special. The combination of tender cauliflower and nutrient-rich spinach, all wrapped in a creamy sauce and topped with golden breadcrumbs, creates a side dish that even vegetable skeptics will love.
Ingredients
- 1 large head cauliflower cut into florets
- 2 cups fresh spinach roughly chopped
- 2 cups whole milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup grated Gruyère cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon freshly grated nutmeg
- 1 cup panko breadcrumbs
- 2 cloves garlic minced
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Butter a 9x13 inch baking dish.
- Steam the cauliflower florets until just tender, about 5-7 minutes. Don't overcook – they'll continue cooking in the oven.
- In a large saucepan, melt 2 tablespoons of butter over medium heat. Add flour and whisk for 1-2 minutes to create a roux.
- Gradually pour in the milk while whisking constantly to prevent lumps. Cook until the sauce thickens, about 5 minutes.
- Remove from heat and stir in half of both cheeses, nutmeg, salt, and pepper.
- Fold in the spinach until it wilts slightly, then gently stir in the cauliflower.
- Transfer the mixture to your prepared baking dish.
- In a small bowl, combine breadcrumbs with remaining cheese, melted butter, and garlic.
- Sprinkle the breadcrumb mixture evenly over the top.
- Bake for 25-30 minutes until golden brown and bubbling.
