Why You’ll Love This Recipe

You get that melty, creamy gratin experience you expect from potato or vegetable gratins—but with cauliflower as the star, so it’s lighter and lower in starch.
The cheese sauce envelops the florets, while the crisp topping gives textural contrast.
It works beautifully for holidays or weeknight dinners alike.
You can prepare parts ahead (cook cauliflower, make sauce) and finish just before serving.
It’s versatile—you can use different cheeses, spices, and toppings to suit your taste.

Ingredients

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

For the gratin

Cauliflower florets (whole head cut into bite-size pieces)
Butter
All-purpose flour
Milk (or a combination of milk + cream)
Nutmeg (a pinch)
Salt & black pepper
Shredded cheese(s) (Gruyère, Parmesan, or a melting cheese of your choice)

For the topping

Breadcrumbs or panko
Extra cheese (grated)
Melted butter
(Optional) Fresh herbs (thyme, parsley)

Directions

Preheat the oven & prepare pan
Preheat your oven to 375 °F (190–200 °C). Grease a baking dish (e.g. 8×11 inches or similar) with butter or nonstick spray.
Cook the cauliflower
Bring a pot of salted water to a boil. Add the cauliflower florets and cook until just tender yet still firm (about 5–6 minutes) . Drain well and let excess moisture evaporate for a minute or two.
Make the cheese sauce (béchamel base + cheese → Mornay sauce)
- In a saucepan over medium heat, melt butter. Add the flour and whisk constantly for 1–2 minutes to form a roux.
- Gradually whisk in warm milk, stirring until the mixture thickens and comes to a gentle boil.
- Remove from heat and season with salt, pepper, and a pinch of nutmeg.
- Stir in part of the shredded cheese until melted and smooth.
Assemble the gratin
- Pour a small amount of the cheese sauce into the bottom of the prepared baking dish.
- Arrange the cooked cauliflower over the sauce.
- Pour the remaining cheese sauce over the florets, ensuring they’re well coated.
Add topping & bake
- Combine breadcrumbs (or panko) with the remaining grated cheese, and dot or drizzle melted butter over the topping. Sprinkle this mixture evenly over the gratin. (
- Bake in the preheated oven until the top is golden and bubbling (about 25–30 minutes)
- If desired, broil for 1–2 minutes at the end to deepen the color (watch closely)
Rest & serve
Let the gratin rest for 5–10 minutes so the sauce can settle slightly before serving. Garnish with fresh herbs if desired.

Servings and timing

Yields: 4 to 6 servings (as a side)
Preparation time: ~15 minutes
Cooking & assembly time: ~30 minutes
Total time: ~45 minutes

Variations

Roasted cauliflower first: Roast the florets first to concentrate flavor and reduce moisture, then use them in the gratin.
Different cheeses: Use cheddar, fontina, mozzarella, or a mix with Gruyère and Parmesan for different flavor profiles.
Make it gluten-free: Use gluten-free flour for the sauce and GF breadcrumbs for the topping
Spiced version: Add garlic, shallots, or herbs (thyme, rosemary) to the sauce. Lighter version: Use lower-fat milk or reduce the amount of cheese slightly, but expect a milder flavor.
Add-ins: Mix in cooked bacon bits, cooked vegetables (e.g., spinach), or mushrooms for variation.

Storage/Reheating

Storage: After cooling, cover and refrigerate for up to 3 days.
Reheating:
– Oven: Preheat to ~350 °F (175 °C) and reheat covered for 10–15 minutes, then uncover to crisp the top.
– Microwave: Reheat individual portions, stirring occasionally and adding a splash of milk if the sauce has thickened too much.
The top may soften over time; you can re-crisp it under the broiler for a minute before serving.

FAQs

Why is my gratin watery?

Cauliflower contains a lot of water; if not drained or patted dry well, it releases excess moisture during baking. Also, overcooking the florets beforehand can cause them to break down and release water.

Can I skip the breadcrumb topping?

Yes—you can use only cheese (grated) on top, though you’ll lose some of the crispy texture contrast.

Can I make this ahead of time?

Yes. You can cook cauliflower and prepare the sauce ahead, assemble in the dish, then cover and refrigerate. Before baking, add the topping and bake as directed (you may need to extend bake time slightly).

What can I serve with cauliflower gratin?

It pairs beautifully with roasted meats (chicken, pork, beef), grilled fish, or a simple green salad to balance its richness.

Is cauliflower gratin gluten-free?

It can be, if you use gluten-free flour and breadcrumbs.

How to get a golden top without burning?

Bake until almost done, then switch to broil for just 1–2 minutes while watching carefully to avoid burning.

Can I use frozen cauliflower?

You can, but thaw it completely and pat dry thoroughly. Frozen cauliflower tends to hold more moisture, so be cautious.

Why do recipes call for nutmeg?

A small pinch of nutmeg adds subtle warmth and depth that complements creamy cheese sauces.

Can I reduce cheese to make it lighter?

Yes, but reducing too much may weaken the flavor and texture. Try reducing modestly and compensating with seasoning.

Will reheating make it dry?

It can. To prevent drying, reheat covered and add a little milk or cream if needed to loosen the sauce.

Conclusion

Cauliflower gratin brings the indulgent creaminess and golden-crusted charm of gratin dishes to a vegetable-forward format. With minimal effort and maximum flavor, it’s a side that wins over skeptics and fits beautifully into festive dinners or comforting everyday meals. Try it with your favorite cheese combo and enjoy the sensation of something both satisfying and slightly lighter.

Cauliflower Gratin

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Cauliflower gratin is a creamy, cheesy baked casserole featuring tender cauliflower florets coated in a rich Mornay sauce and topped with a golden, crisp crust. A comforting yet elegant side dish that’s perfect for holidays or cozy dinners.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4–6 servings
Category: Side Dish
Method: Baking
Cuisine: French
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C). Grease a medium baking dish with butter or nonstick spray.
Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 5–6 minutes until just tender but still firm. Drain and let excess moisture evaporate.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Gradually whisk in warm milk, stirring constantly until thickened and smooth.
Remove from heat and season with salt, pepper, and nutmeg. Stir in most of the shredded cheese until melted and creamy.
Pour a thin layer of cheese sauce into the prepared baking dish. Add the cauliflower and pour remaining sauce evenly over the top.
In a small bowl, mix breadcrumbs, grated cheese, and melted butter. Sprinkle evenly over the cauliflower.
Bake for 25–30 minutes until the top is golden and bubbling. Broil for 1–2 minutes at the end if desired for extra color.
Let rest for 5–10 minutes before serving. Garnish with fresh herbs if using.

Notes

Drain cauliflower well to prevent a watery gratin.
Use Gruyère and Parmesan for classic flavor or mix in cheddar for extra richness.
Make ahead by assembling (without topping) and refrigerating; add topping just before baking.
To reheat, cover and bake at 350°F (175°C) for 10–15 minutes; uncover near the end to crisp the top.
For gluten-free version, substitute gluten-free flour and breadcrumbs.

Nutrition

Serving Size: 1 cup
Calories: 260
Sugar: 5g
Sodium: 420mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 10g
Cholesterol: 50mg