Laura Calder's Cauliflower au gratin



15 min


4 to 6 Servings

* PLUS Cooking time: 6 minutes, Standing Time: 10 minutes, Broiling Time: 5 minutes

“I make this for myself or for very intimate suppers when I’m with another hungry person or two who, like me, are craving the comfort of something warm and tasty,” Calder says.


  • 1 1/2 cups milk
  • 1 bay leaf bay leaves
  • 1 garlic clove garlic cloves , peeled and halved
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1/2 cup grated gruyère
  • pinch salt
  • pinch pepper
  • pinch paprika
  • pinch cayenne pepper


  • 1 medium cauliflower , cut into florets
  • pepper
  • salt
  • 1/4 cup fresh or dry bread crumbs
  • 1 tbsp melted butter
  • 1/2 cup grated parmesan


  • For sauce, pour milk into a saucepan. Add bay leaf and garlic. Bring to a simmer. Cover and turn off heat. Let infuse for about 10 min. Remove bay leaf and garlic.
  • Melt butter in a saucepan over medium-low heat. Whisk in flour and cook for 1 min. Gradually whisk in milk. Cook, stirring, until thick, a matter of minutes. Stir in cheese. Season with salt and pepper. Flavour with paprika and cayenne. Set aside.
  • Preheat oven to broil. Bring a shallow pot of water to a boil. Set a pop-out steamer in it. Add the cauliflower. Steam until tender, 5 min. Season with salt and pepper. Toss with sauce. Turn into a gratin dish. Scatter with bread crumbs, drizzle with butter, sprinkle with parmesan and bake until bubbling and lightly golden, 5 min.