Cauliflower Gratin is a delicious side dish featuring tender cauliflower florets baked with a Gruyere cheese sauce and breadcrumb topping until creamy and bubbly. An easy vegetable side for your Thanksgiving table.
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Looking for more cauliflower recipes? Check out Loaded Cauliflower Casserole and Cauliflower Mashed Potatoes!
Recipe Highlights
- Low carb alternative to potatoes au gratin.
- Quick, easy, and can be made ahead of time!
- Creamy cauliflower au gratin has the same classic flavor as au gratin potatoes with many more vitamins, nutrients, and fiber!
- A great way to add in some vegetables to your holiday spread.
Ingredients List
Cheesy cauliflower gratin requires a handful of simple ingredients from the grocery store. Here’s a look at what we need:
- fresh cauliflower – the main ingredient! Look for a medium to large head of cauliflower that’s heavy for its size. The color should be all around white with crisp green leaves and no brown spots or signs of bruising.
- butter – butter will form the base of the creamy cheese sauce. Unsalted or salted butter can be used, just make sure to taste for seasoning. You can also use avocado oil or olive oil if you prefer.
- flour – all-purpose flour helps create the simple roux for the cheese sauce. Feel free to swap it out for a 1:1 gluten-free flour blend, cornstarch, or arrowroot flour.
- milk – I used whole milk, which will produce the creamiest texture. Unsweetened cashew milk, almond milk or soy milk will also work if you want a lighter sauce. Note that heavy cream will make the sauce too heavy and coconut milk will change the flavor.
- seasonings – garlic powder, freshly ground black pepper, and nutmeg elevate the flavor of the cauliflower bake. Hold off on the salt until you add the cheese, then add a pinch of sea salt if necessary.
- Swiss cheese – rich and nutty Gruyere cheese makes a classic au gratin. I would avoid the bags of pre-shredded cheese as these do not melt the same. Buy a whole block of cheese and grate it at home. Other cheese options include gouda cheese, sharp cheddar cheese, or Monterey jack cheese.
- grated cheese – I like grated parmesan cheese, but pecorino cheese could also work.
- panko breadcrumbs – the breadcrumbs add a delicious crunch. You can use fresh breadcrumbs, gluten-free panko crumbs, or almond flour instead.
- fresh herbs – fresh parsley seasons the breadcrumbs. You could also sprinkle in some fresh thyme or fresh chives.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make Cauliflower Gratin
This cauliflower gratin recipe can be ready in less than 1 hour from start-to-finish. Here are the step-by-step instructions:
Preheat the oven to 375ºF. Coat an 11×7-inch casserole dish with butter or oil.
Boil Cauliflower:
Cut the cauliflower into florets, all roughly the same size.
Place cauliflower florets in a large pot of boiling salted water and boil cauliflower for 5 minutes. Cauliflower should be tender but not too soft.
Drain and pat dry with paper towels. Then transfer the cooked cauliflower to the greased baking dish.
make the cheese sauce:
Melt butter in a medium saucepan over medium-high heat, then add the flour. Stir constantly until a paste forms, about 1 minute.
Gradually stream in the milk, whisking until combined. Reduce to medium heat and allow cream sauce to thicken, stirring occasionally, about 3-5 minutes.
Add garlic powder, black pepper, nutmeg, Gruyere cheese, and ½ cup parmesan. Whisk until cheese is melted and sauce is smooth. Pour over cauliflower.
TIP: Whisking the sauce constantly will prevent any lumps. For extra precaution, you can strain the cheese sauce through a fine mesh strainer before adding to the cauliflower.
prepare breadcrumbs:
In a small bowl, combine breadcrumbs with remaining ¼ cup parmesan cheese and parsley. Sprinkle in one even layer over the top of the cauliflower.
bake:
Bake cauliflower for 20-25 minutes, or until breadcrumbs are golden brown. Rest for 5-10 minutes before serving.
Tips & Tricks
Here are some of my expert tips for making the best cauliflower gratin recipe:
- boil cauliflower until fork tender: we want the florets to be tender but not overly mushy. If you can easily pierce a floret with a fork without it falling apart, the cauliflower is ready.
- ingredients should be room temperature: the milk and cheeses will incorporate better if they are brought to room temperature.
- whisk constantly while making the creamy sauce: whisking and slowly incorporating the milk and cheese will prevent lumps in the cheese sauce.
- option to broil: feel free the broil the au gratin cauliflower for 1-2 minutes after baking for an extra crispy top.
- enjoy warm: the cauliflower gratin is best enjoyed warm, after a 5-10 minute rest. The resting time allows the cheese sauce to settle.
What to Serve with Cauliflower Gratin
Think of cauliflower gratin as a healthful and lighter way to enjoy vegetables au gratin. In other words, more room for all your other holiday sides! Some of my favorite ways to serve include:
- Main Meal: Serve it alongside your Thanksgiving turkey, holiday roast, or whole roasted chicken.
- More Vegetable Sides: Make sure to have all the fixings on hand, including Homemade Green Bean Casserole, Vegan Sweet Potato Casserole, and Honey Glazed Carrots.
- Salads: Give it a lighter touch with a simple green salad or Pear Pomegranate Salad.
How to Make Ahead, Store, & Reheat
- Make Ahead: Cauliflower gratin is a wonderful make ahead. Simply assemble the dish as directed, but do not add the bread crumbs or bake it. Store covered in the fridge for 1-2 days. When ready to bake, remove it from the fridge 30 minutes before baking, top with breadcrumbs, and bake as instructed.
- Leftover cauliflower gratin can be stored tightly covered with plastic wrap or in an airtight container in the fridge for 4 days. We do not recommend freezing the gratin.
- Reheat, covered with aluminum foil, in a low oven (300 degrees F) for 15-20 minutes, until warm. Option to reheat individuals portions in the microwave.
Recipe FAQs
What is the difference between gratin and casserole?
Gratin is a dish that is layered and finished with a crunchy topping and typically served as a side dish. Casseroles are usually mixed together, with additional ingredients like meat, pasta, and / or vegetables, and served as the main meal.
Why do you boil cauliflower before cooking?
Blanching the cauliflower before baking removes the harsh taste of raw cauliflower and ensures a crisp, tender texture.
Why is my cauliflower gratin watery?
It’s important to drain the cauliflower of all water and pat dry before adding to the baking dish. Cauliflower already has a high water content, so excess water will make the gratin watery.
Can you make cauliflower gratin in advance?
Yes! Cauliflower gratin can be made up to 2 days in advance, then baked the day you are planning to serve.
Let me know if you make this Cauliflower Gratin recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
Cauliflower Gratin
Ingredients
- 1 head medium large cauliflower, cut into medium florets
- 2 tablespoons butter
- 2 tablespoons flour, see notes
- 1 cup milk, see notes
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ⅛ teaspoon nutmeg
- 6 ounces gruyere cheese, shredded (a little over 1 cup)
- ¾ cup shredded parmesan cheese, divided
- ¾ cup panko breadcrumbs
- 1 tablespoon finely chopped flat-leaf parsley
Instructions
- Preheat oven to 375ºF and grease 11×7 casserole dish (2 qt) with butter or oil. Set aside.
- Boil Cauliflower: Bring a large pot of water to boil. Place cauliflower florets in pot (making sure water is covering cauliflower) and cook for 5 minutes. Cauliflower should be tender but not too soft. Drain and pat dry, then transfer to prepared dish.
- Make cheese sauce: In a medium saucepan over medium-high heat, add butter and flour. Stir constantly until well combined. Slowly add in milk, whisking until combined. Reduce heat to medium and allow mixture to thicken, stirring occasionally, about 3-5 minutes. Add garlic, pepper, nutmeg, gruyere cheese and ½ cup parmesan. Whisk until cheese is melted and sauce is smooth. Pour over cauliflower in dish and set aside.
- Breadcrumbs: In a small bowl combine breadcrumbs with remaining ¼ cup parmesan cheese and chopped parsley. Mix until well combined and sprinkle evenly over cauliflower.
- Bake: Bake cauliflower for 20-25 minutes, or until breadcrumbs are golden brown. Let dish stand for 5-10 minutes before serving.
Recipe Notes:
Nutrition Information
Photography by: Monica Stevens Le.
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