Martha Stewart Baked Cauliflower Custards

Martha Stewart baked cauliflower custards turn roasted cauliflower, Gruyere and a creamy milk sauce into a bubbly, golden individual gratin in 1 hour 15 minutes. Save this cozy cauliflower side dish for Thanksgiving, Christmas or Sunday dinner, because it's make-ahead friendly and baked in single servings.

Roast the cauliflower until it's golden and crisp before it ever meets the sauce, because that browning is where the nutty flavor comes from. Skip it and the florets turn watery and bland under all that cheese.

Martha bakes this in six small gratin dishes instead of one big pan, so everyone gets their own bubbly, browned top. She stirs only half the Gruyere into the sauce and saves the rest for the top, which builds a rich center and a crisp, cheesy crust.

Martha Stewart Baked Cauliflower Custards

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

330

kcal

Crisp roasted cauliflower sits under a thick, nutmeg-scented cheese sauce in small dishes. Once baked, the Gruyere on top turns bubbly and golden while the inside stays soft and creamy.

Ingredients

• 1 head cauliflower (about 1 ½ pounds), cut into small florets (about 8 cups)
  

• 2 tablespoons extra-virgin olive oil
  

• Coarse salt and freshly ground pepper
  

• 3 tablespoons unsalted butter
  

• 3 tablespoons all-purpose flour
  

• 3 cups whole milk
  

• 2 tablespoons coarsely grated Parmigiano-Reggiano
  

• Pinch of freshly grated nutmeg
  

• 1 1/2 cups finely grated Gruyere (about 4 ounces)
  

Directions

• Roast the cauliflower: Preheat the oven to 425°F, then toss 1 head cauliflower, cut into small florets, with 2 tablespoons olive oil on a rimmed baking sheet. Season with salt and pepper, spread it in a single layer and roast for 20 to 25 minutes, turning once, until golden and crisp.
• Make the cheese sauce: Reduce the oven to 325°F, then melt 3 tablespoons butter in a medium saucepan over medium-high heat. Whisk in 3 tablespoons flour for 1 minute, add 3 cups whole milk and whisk until it just comes to a simmer.
• Thicken and season: Simmer gently for about 12 minutes, stirring constantly, until the sauce thickens slightly. Take it off the heat and stir in 2 tablespoons Parmigiano-Reggiano, a pinch of nutmeg and 1/2 cup Gruyere, then season with salt and pepper.
• Fill the dishes: Divide the roasted cauliflower among six 8-ounce gratin dishes. Pour the sauce over the vegetables, then sprinkle the remaining 1 cup Gruyere on top.
• Bake until bubbly: Set the gratin dishes on a rimmed baking sheet so any bubbling over stays contained. Bake for 23 to 25 minutes, until bubbly and golden brown in spots.
• Cool and serve: Let the custards cool slightly before serving. That short rest lets the sauce set a little so it holds on the spoon.

Tools for this recipe

• Nordic Ware half sheet pan, Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this as one large gratin instead of individual dishes?

Yes, Martha says you can bake it in a shallow 2-quart dish instead. Give it about 40 minutes, and look for the same bubbly, golden top.

Can I make the baked cauliflower custards ahead of time?

You can roast the cauliflower and make the sauce a day ahead, then keep them in separate containers in the fridge. Assemble the dishes and bake them, adding a few extra minutes since everything starts cold.

How do I store and reheat leftovers?

Cover the dishes and refrigerate them for up to 3 days. Reheat in a 350°F oven until hot in the middle, since the microwave can make the sauce separate.

Can I use a different cheese instead of Gruyere?

Swiss or white cheddar both melt well and give a similar nutty flavor. Use the same amount, and keep the Parmigiano-Reggiano for its salty bite.

What is the most common mistake with this recipe?

Crowding the baking sheet is the big one, because the cauliflower steams instead of browning. Spread the florets in a single layer and use two pans if you need to.