Fresh Cauliflower Au Gratin

Au gratin usually means a long bake, but this version does everything in the microwave and lands on the table in about 20 minutes. The cauliflower steams in its own casserole dish with just two tablespoons of water, which keeps it crisp-tender instead of waterlogged the way boiling does.

The cheese sauce is a proper roux-based sauce built in the microwave. Butter melts in 15 seconds, flour and salt get stirred in, then milk goes in gradually. Short bursts of heat with stirring in between give you a smooth, lump-free base. Sharp cheddar stirred into the hot sauce melts instantly and turns it thick and glossy.

The beauty of the microwave method is control. You’re never blasting the sauce with high heat that scorches the bottom or breaks the cheese. Each short interval gives you a chance to stir and check the consistency. A dusting of paprika on top adds color and a hint of warmth.

Chef Tips

• Cut the florets into similar sizes so they cook evenly. Big chunks will still be crunchy while small ones turn to mush.
• Stir the sauce between each microwave interval. Microwaves heat unevenly, and stirring prevents hot spots that turn the flour into lumps.
• Use sharp or extra-sharp cheddar. Mild cheddar doesn’t have enough flavor to stand up in a sauce this simple.
• Don’t overcook the cauliflower in the first step. It gets one more minute in the microwave after the sauce goes on.

Variations

• Add a tablespoon of Dijon mustard to the sauce for a sharper, more complex flavor.
• Top with buttered breadcrumbs and run under the broiler for 2 minutes if you want a golden, crunchy crust.
• Mix in steamed broccoli florets with the cauliflower for a two-vegetable gratin.