Cauliflower Gratin

This Cauliflower Gratin is a warm, cheesy, and comforting side dish that I love serving any time I want something indulgent yet vegetable-forward. Tender cauliflower florets are coated in a luscious Gruyere and Parmesan cheese sauce, then topped with a golden, crispy panko topping. Whether it’s for a holiday table or a cozy weeknight meal, this dish always feels like a little celebration.

Why You’ll Love This Recipe

I love how this recipe transforms simple cauliflower into something decadent and flavorful. The creamy Gruyere cheese sauce adds richness, while the panko-Parmesan topping brings the perfect crunch. It’s easy enough for a casual dinner but elegant enough for guests. Plus, I can prep it ahead and bake it when I’m ready, which makes it incredibly convenient.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 medium-large head cauliflower, cut into medium florets

• 2 tablespoons butter

• 2 tablespoons flour

• 1 cup milk

• 1 teaspoon garlic powder

• ½ teaspoon black pepper

• ⅛ teaspoon nutmeg

• 6 ounces Gruyere cheese, shredded (about 1 cup)

• 3/4 cup shredded Parmesan cheese, divided

• 3/4 cup panko breadcrumbs

• 1 tablespoon finely chopped flat-leaf parsley

directions

I begin by preheating the oven to 375ºF and greasing an 11×7-inch (2-quart) casserole dish with butter or oil.

I bring a large pot of water to a boil and add the cauliflower florets, letting them cook for about 5 minutes until just tender. Then I drain them well, pat them dry, and transfer them into the prepared baking dish.

In a medium saucepan over medium-high heat, I melt the butter and whisk in the flour until smooth. Slowly, I pour in the milk while whisking constantly, then reduce the heat to medium and let it cook for 3–5 minutes, stirring, until thickened.

I stir in the garlic powder, black pepper, nutmeg, Gruyere cheese, and 1/2 cup of Parmesan cheese. I whisk until the cheese is fully melted and the sauce is smooth, then I pour it evenly over the cauliflower in the baking dish.

In a small bowl, I mix the panko breadcrumbs, the remaining 1/4 cup of Parmesan, and chopped parsley. I sprinkle this mixture evenly on top of the gratin.

I bake it for 20–25 minutes, until the topping is golden brown and the sauce is bubbling. After baking, I let it rest for 5–10 minutes before serving.

Servings and timing

• Servings: 6 servings

• Prep Time: 5 minutes

• Cooking Time: 40 minutes

• Total Time: 45 minutes

Variations

Sometimes I switch things up by using a mix of cheeses like cheddar and fontina for a different flavor. I’ve also added sautéed mushrooms to the cauliflower before pouring over the cheese sauce, which makes it heartier and more filling. When I want a spicier version, I add a pinch of red pepper flakes or smoked paprika to the cheese sauce.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I usually use the oven at 350°F for 15–20 minutes until warmed through, which keeps the topping crispy. If I’m in a hurry, I microwave individual portions, but I try to avoid overcooking so the cauliflower doesn’t get too soft.

FAQs

Can I make Cauliflower Gratin ahead of time?

Yes, I often assemble it fully (without baking), cover it, and refrigerate for up to 24 hours. When I’m ready, I bake it straight from the fridge, adding 5–10 extra minutes to the bake time.

What can I use instead of Gruyere cheese?

If I don’t have Gruyere, I sometimes use Swiss, Fontina, or sharp white cheddar. Each gives a slightly different flavor, but all melt beautifully into a creamy sauce.

Can I freeze Cauliflower Gratin?

I don’t recommend freezing it after baking, as the sauce can separate. However, I’ve had success freezing the unbaked assembled gratin. I wrap it tightly and freeze, then bake it from frozen at 375°F, adding 15–20 minutes.

How do I keep the cauliflower from getting watery?

I make sure to drain the cauliflower very well after boiling and pat it dry with a towel. This helps the cheese sauce stick and prevents the dish from being watery.

Can I use frozen cauliflower?

Yes, I’ve used frozen cauliflower in a pinch. I just steam it until tender, then drain and pat dry thoroughly before assembling the dish.

Is there a low-carb version of this recipe?

To make it lower in carbs, I’ve used almond flour instead of all-purpose flour in the roux and skipped the breadcrumbs altogether, topping with more cheese instead.

Can I make this gluten-free?

Yes, I substitute the flour with a gluten-free all-purpose blend and use gluten-free breadcrumbs. It turns out just as creamy and crunchy.

What’s the best way to reheat leftovers?

I prefer reheating in the oven at 350°F to keep the topping crisp. The microwave works for speed, but it softens the texture.

Can I add protein to make this a main dish?

Definitely. I’ve added cooked chicken, or even cooked lentils into the gratin before baking, which turns it into a satisfying main.

What can I serve with Cauliflower Gratin?

It pairs beautifully with roasted meats, grilled chicken, or even a green salad. I also like serving it alongside other veggie sides for a vegetarian meal.

Conclusion

This Cauliflower Gratin is one of those side dishes that feels both comforting and elegant. I love how it balances the creamy richness of cheese sauce with the lightness of cauliflower, and how the crispy topping brings it all together. It’s one of my favorite ways to dress up a simple vegetable and make any meal feel special.

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