Cavolfiori Gratinati

Name: Cavolfiori Gratinati
Total time: 47 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2 l Water; 1 tbsp Fine sea salt; 1,000 g Cauliflower; 500 ml Whole milk; 55 g Unsalted butter; 40 g Plain flour; to taste Fine sea salt; 0.25 tsp Ground nutmeg; 0.25 tsp Black pepper; 55 g Gruyère; 35 g Parmesan; 15 g softened butter; 30 g Dried breadcrumbs; 25 g Gruyère; 15 g Parmesan

47 min · 20 min active · makes ~3.8 l · Medium · Italian

A classic Italian baked cauliflower gratin smothered in a rich Gruyère and Parmesan béchamel, topped with a golden breadcrumb and cheese crust.

See more →

Cavolfiori Gratinati

A classic Italian baked cauliflower gratin smothered in a rich Gruyère and Parmesan béchamel, topped with a golden breadcrumb and cheese crust.

See more →

TOTAL TIME

47 min

ACTIVE TIME

20 min

QUANTITY

~3.8 l

DIFFICULTY

Medium

CUISINE

Italian

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/12

Tools0/9

Ingredients

0/12 gathered · 4 servings

1tbsp + to taste

1,000g

500ml

55g

40g

0.25tsp

80g

50g

15g

30g

#	Quantity	Notes	State
1	2l	—	—
2	1tbsp + to taste	—	—
3	1,000g	—	—
4	500ml	—	—
5	55g	—	—
6	40g	—	—
7	0.25tsp	—	—
8	0.25tsp	—	—
9	80g	—	—
10	50g	—	—
11	15g	—	—
12	30g	—	—

Tools

10 items

Serveware

1 item

Procedure

29 steps

Cauliflower14 min

1 of 29· Cauliflower

Add the water to the stockpot

Water · 2 l

⏱ 15s

ResultWater

2 of 29· Cauliflower

Add the fine sea salt to the stockpot

Fine sea salt · 1 tbsp

⏱ 10s

ResultFine sea salt and water mixture

3 of 29· Cauliflower

Bring the fine sea salt and water mixture to a boil

high heat

⏱ 8 min

ResultFine sea salt and water mixture

4 of 29· Cauliflower

Rinse the cauliflower

under cold running water

Cauliflower · 1,000 g

⏱ 30s

ResultRinsed cauliflower

5 of 29· Cauliflower

Add the rinsed cauliflower to the stockpot

Rinsed cauliflower · step 4

⏱ 20s

ResultCauliflower mixture

6 of 29· Cauliflower

Boil the cauliflower mixture

Look for

until just tender but still holding their shape

high heat

⏱ 5 min

ResultBoiled cauliflower

7 of 29· Cauliflower

Drain the boiled cauliflower from the stockpot

Boiled cauliflower · step 6

⏱ 30s

ResultDrained cauliflowerused in step 22

Béchamel12 steps · 18 min

Gratin8 steps · 40 min

Total Time47 min

#	Product	Tool	Action
Cauliflower14 min
1	2 l		Add the water to the stockpot⏱ 15sResultWater
2	1 tbsp		Add the fine sea salt to the stockpot⏱ 10sResultFine sea salt and water mixture
3	—	high heat	Bring the fine sea salt and water mixture to a boil⏱ 8 minResultFine sea salt and water mixture
4	1,000 g	—	Rinse the cauliflower → under cold running water⏱ 30sResultRinsed cauliflower
5	Rinsed cauliflowerstep 4		Add the rinsed cauliflower to the stockpot⏱ 20sResultCauliflower mixture
6	—	high heat	Boil the cauliflower mixtureLook foruntil just tender but still holding their shape⏱ 5 minResultBoiled cauliflower
7	Boiled cauliflowerstep 6		Drain the boiled cauliflower from the stockpot⏱ 30sResultDrained cauliflowerused in step 22
Béchamel12 steps · 18 min
Gratin8 steps · 40 min
Total Time			47 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	465kcal
	22g
	30g
	18g
	32g
	11g
	6g
	2,212mg

Ingredients0/12

Tools0/9

Italian · Recipe

Cavolfiori Gratinati

A classic Italian baked cauliflower gratin smothered in a rich Gruyère and Parmesan béchamel, topped with a golden breadcrumb and cheese crust.

Serves4

Total47 min

LevelMedium

Ingredients

Water2 l
Fine sea salt1 tbsp + to taste
Cauliflower1,000 g
Whole milk500 ml
Unsalted butter55 g
Plain flour40 g
Ground nutmeg0.25 tsp
Black pepper0.25 tsp
Gruyère80 g
Parmesan50 g
Softened butter15 g
Dried breadcrumbs30 g

Tools

Grill or broilerBaking dishSmall bowlSmall saucepanConventional ovenColanderStockpotLadleMedium saucepanGrill broiler

Method

Cauliflower

Add the water to the stockpot

15sStockpotWater · 2 l

Add the fine sea salt to the water

10sStockpotFine sea salt · 1 tbsp

Bring the fine sea salt and water mixture to a boil

high heat8 minStockpot

Rinse the cauliflower → under cold running water

30sCauliflower · 1,000 g

Add the rinsed cauliflower to the fine sea salt and water mixture

20sStockpotRinsed cauliflower · step 4

Boil the cauliflower mixtureLook foruntil just tender but still holding their shape

high heat5 minStockpot

Drain the boiled cauliflower from the stockpot

Result · Drained cauliflower · used in step 22

30sColanderBoiled cauliflower · step 6

Béchamel

Add the whole milk to the saucepan

15sSmall saucepanWhole milk · 500 ml

Simmer the whole milkLook foruntil steaming but not boiling

Result · Warm milk · used in step 13

low heat4 minSmall saucepan

Melt the unsalted butterLook foruntil fully melted and foaming

medium heat2 minMedium saucepanUnsalted butter · 55 g

Add the plain flour to the melted butter

2 minMedium saucepanPlain flour · 40 g

Stir the flour-butter rouxLook foruntil smooth and pale

2 minMedium saucepan

Add the warm milk from the small saucepan to the pale roux → gradually whisk the warm milk in a steady stream

1 minMedium saucepanWarm milk · step 9

Simmer the milk-roux mixtureLook foruntil it thickens and coats the back of a spoon — stirring constantly

medium heat5 minMedium saucepan

Add the fine sea salt to the plain flour mixture

10sMedium saucepanFine sea salt · to taste

Add the ground nutmeg to the salted sauce

10sMedium saucepanGround nutmeg · 0.25 tsp

Add black pepper to the nutmeg-seasoned sauce

10sMedium saucepanBlack pepper · 0.25 tsp

Add the gruyère to the pepper-seasoned sauceLook foruntil melted

1 minMedium saucepanGruyère · 55 g

Add the parmesan to the gruyère-seasoned sauceLook foruntil fully smooth

Result · Cheese béchamel · used in step 23

1 minMedium saucepanParmesan · 35 g

Gratin

Preheat

200°C10 minConventional oven

Spread the softened butter into the baking dish → thoroughly grease base and sides

30sBaking dishSoftened butter · 15 g

Arrange the drained cauliflower → in a single even layer

1 minBaking dishDrained cauliflower · step 7

Pour the cheese béchamel from the medium saucepan into the baking dish → spreading to the edges

1 minLadleCheese béchamel · step 19

Add the dried breadcrumbs, gruyère and parmesan to the bowl

30sSmall bowlDried breadcrumbs · 30 gGruyère · 25 gParmesan · 15 g

Scatter the béchamel-coated cauliflower over the breadcrumb-cheese topping in the baking dish → evenly over the surface

1 minBaking dishBreadcrumb-cheese topping · step 26

Bake the topped gratinLook foruntil the sauce is bubbling at the edges

200°C22 minConventional oven

Grill the bubbling gratinLook foruntil the topping is deep golden and crisp

Result · Cavolfiori Gratinati

high heat4 minGrill broiler

Printed 17 September 2026