Cheesy Cauliflower Gratin

Why You’ll Love This Recipe

This gratin is everything you want in a comfort food side: creamy, cheesy, and indulgent, yet made with wholesome cauliflower for a lighter twist. It’s easy to make, customizable with your favorite cheeses, and pairs beautifully with roasted meats, poultry, or vegetarian mains. Even picky eaters will love this rich and cheesy bake.

Ingredients

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

cauliflower (cut into florets)
butter
all-purpose flour
milk (whole or 2%)
heavy cream (optional for richness)
garlic (minced)
sharp cheddar cheese (shredded)
Parmesan cheese (grated)
salt
black pepper
nutmeg (optional, for warmth)
breadcrumbs or crushed pork rinds (optional, for topping)
fresh parsley or chives (for garnish)

Directions

1. Preheat oven to 375°F (190°C). Grease a baking dish and set aside.
2. Bring a pot of salted water to a boil and cook cauliflower florets for 4–5 minutes until just tender. Drain well and set aside.
3. In a saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute.
4. Stir in flour and whisk to form a roux. Cook for 1–2 minutes to remove the raw flour taste.
5. Gradually whisk in milk and cream, stirring constantly until the mixture thickens, about 4–5 minutes.
6. Stir in cheddar and Parmesan until melted and smooth. Season with salt, pepper, and nutmeg if using.
7. Add the cooked cauliflower to the cheese sauce and gently toss to coat.
8. Transfer the mixture to the prepared baking dish. Sprinkle with more cheese and breadcrumbs or pork rinds if desired.
9. Bake for 20–25 minutes, until golden and bubbly. Broil for 2–3 minutes at the end for extra browning.
10. Garnish with fresh herbs and serve hot.

Servings and timing

This recipe serves 6 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Low-Carb/Keto Version: Use crushed pork rinds instead of breadcrumbs and ensure thickener is keto-friendly.
• Extra Cheesy: Add Gruyère, mozzarella, or fontina for more depth and gooey texture.
• Spicy Twist: Stir in a pinch of cayenne pepper or diced jalapeños.
• Herbed Gratin: Add fresh thyme, rosemary, or dill to the cheese sauce.
• Gluten-Free: Use a gluten-free flour blend or cornstarch for the roux.
• Broccoli-Cauliflower Mix: Combine with broccoli florets for color and flavor variety.
• Bacon Upgrade: Add cooked, crumbled bacon to the mix before baking.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F (175°C) oven for 10–15 minutes, or microwave individual servings for 1–2 minutes.
To freeze, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight and reheat in the oven.

FAQs

Can I make this ahead of time?

Yes, assemble the gratin (without baking) up to 1 day in advance. Cover and refrigerate, then bake when ready to serve.

Can I use frozen cauliflower?

Yes, thaw and drain it thoroughly before using to avoid excess moisture in the gratin.

What’s the best cheese to use?

Sharp cheddar and Parmesan are classic, but Gruyère, fontina, or Swiss are great additions for extra flavor.

How do I thicken the cheese sauce?

Cook the roux (butter and flour) thoroughly and let the sauce simmer after adding the milk until thickened before adding cheese.

Is this dish keto-friendly?

Yes, with a few adjustments—use almond flour or omit the flour for thickening, and skip the breadcrumbs.

Can I make it without flour?

Yes, for a thinner sauce, skip the roux, or thicken with a small amount of cornstarch or cream cheese.

How do I get a crispy topping?

Use a mix of cheese and breadcrumbs or pork rinds, and broil for a few minutes before serving.

Can I add protein?

Yes, diced ham, chicken, or cooked sausage can be mixed in for a more complete meal.

Is this kid-friendly?

Absolutely. The cheesy sauce makes cauliflower appealing even to picky eaters.

What should I serve with cauliflower gratin?

It pairs well with roasted chicken, grilled steak, pork chops, or even as a vegetarian main with a salad.

Conclusion

Cheesy Cauliflower Gratin is a comforting, crave-worthy side that transforms simple cauliflower into a rich, creamy, and satisfying dish. With its velvety cheese sauce and golden topping, it’s the perfect addition to holiday spreads or everyday dinners. Once you try it, this easy gratin is sure to earn a permanent place in your recipe rotation.

Cheesy Cauliflower Gratin

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Cheesy Cauliflower Gratin is a rich, creamy, and satisfying side dish made with tender cauliflower baked in a velvety cheese sauce and topped with a golden, bubbly crust. It’s a low-carb comfort food perfect for any occasion.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves 6
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

• 1 large head cauliflower (cut into florets)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk (whole or 2%)
• 1/2 cup heavy cream (optional for richness)
• 2 cloves garlic (minced)
• 1 1/2 cups sharp cheddar cheese (shredded)
• 1/4 cup Parmesan cheese (grated)
• Salt and black pepper to taste
• 1/8 teaspoon nutmeg (optional)
• 1/4 cup breadcrumbs or crushed pork rinds (optional, for topping)
• Fresh parsley or chives (chopped, for garnish)

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Instructions

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Boil cauliflower florets in salted water for 4–5 minutes until just tender. Drain well.
3. In a saucepan over medium heat, melt butter and sauté garlic for 1 minute.
4. Whisk in flour to form a roux and cook for 1–2 minutes.
5. Gradually whisk in milk and cream. Stir constantly until thickened, about 4–5 minutes.
6. Stir in cheddar and Parmesan until smooth. Season with salt, pepper, and nutmeg if using.
7. Fold in cooked cauliflower until coated.
8. Transfer to prepared baking dish. Sprinkle with more cheese and optional breadcrumbs or pork rinds.
9. Bake for 20–25 minutes until bubbly and golden. Broil for 2–3 minutes for extra browning.
10. Garnish with chopped parsley or chives and serve hot.

Notes

• Drain cauliflower well to avoid a watery gratin.
• Use Gruyère or fontina for a richer cheese blend.
• For gluten-free, use cornstarch instead of flour and gluten-free breadcrumbs.
• Add crumbled bacon or diced ham for a protein boost.
• Broil carefully to avoid burning the topping.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 230
• Sugar: 4g
• Sodium: 360mg
• Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 45mg