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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.

Ingredients

  • 1 medium head cauliflower, cut into florets
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups milk (or milk and cream blend)
  • 1/4 tsp nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups shredded cheese (Gruyère, Parmesan, or cheddar blend)
  • 1/2 cup breadcrumbs or panko
  • 2 tbsp melted butter (for topping)
  • 2 tbsp grated cheese (for topping)
  • 1 tbsp chopped fresh herbs (parsley or thyme, optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a medium baking dish with butter or nonstick spray.
  2. 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.
  3. 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.
  4. Remove from heat and season with salt, pepper, and nutmeg. Stir in most of the shredded cheese until melted and creamy.
  5. Pour a thin layer of cheese sauce into the prepared baking dish. Add the cauliflower and pour remaining sauce evenly over the top.
  6. In a small bowl, mix breadcrumbs, grated cheese, and melted butter. Sprinkle evenly over the cauliflower.
  7. 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.
  8. 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

Find it online: https://thefamilycooking.com/cauliflower-gratin/