This easy Cauliflower Gratin recipe features roasted cauliflower baked in a creamy cheese sauce. It's special enough for holidays and easy enough for every day. Serve with cast-iron pork tenderloin or baked turkey tenderloins.
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This post was originally published in January 2021 and has been updated with additional information.
My obsession with roasted cauliflower is real. Roasting brings out its nutty flavor and yields a crisp-tender texture with slightly charred edges, like in this roasted cauliflower with pesto and these garlic parmesan cauliflower bites
This gratin (or au gratin) combines the delicious flavor of roasted cauliflower with a crave-worthy cheese sauce. The addition of an au gratin sauce - like in this sweet potato au gratin - takes cauliflower to the next level.
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What is a Gratin?
A gratin or (French gratin) is a casserole of vegetables baked in a Bechamel (cream) sauce. 'Gratin' refers to the crusty top that forms while baking, typically from cheese and/or bread crumbs added to the top of the casserole.
Why This Recipe Works
- Easy to make - The sauce can be prepared while the cauliflower roasts. The preparation is minimal - cut the cauliflower into florets and shred the cheese. The other ingredients are likely already in your pantry or fridge.
- Lighter than traditional gratins - This isn't a low-calorie dish, but the sauce isn't as heavy or laden as traditional cheesy cream sauces. It's made with half milk and half vegetable broth, which adds a nice balance of flavor and pairs well with the cauliflower.
- Flavor and texture - While most gratin recipes call for parboiling the cauliflower, which can lead to a watery consistency, I prefer roasting the cauliflower for enhanced flavor and texture. This also keeps the nutrients in the cauliflower.
Ingredient Notes
- Cauliflower - When buying cauliflower, look for white, firm heads with compact florets and fresh leaves. Avoid ones that have brown blemishes on the florets.
- Vegetable broth - The broth adds another layer of flavor and contributes to a lighter cream sauce. Chicken broth can also be used.
- Gruyère cheese - Gruyère is a popular cheese for gratins. It melts well and has a wonderful nutty flavor. Gruyère can be found in the gourmet cheese section of most supermarkets. If you have trouble finding Gruyère, Swiss cheese can be used.
- Fontina cheese - Fontina is not traditional in gratins, but I love the creaminess it adds. It melts beautifully and has a mild flavor.
See the recipe card for complete instructions and ingredient amounts.
How to Make Cauliflower Gratin
Step 1: Cut the cauliflower into florets. Toss them with olive oil, salt, and pepper, and roast at 450℉ for 12-15 minutes until slightly charred around the edges. Set aside.
Step 2: Melt the butter in a skillet and add the flour. Whisk to combine and cook for 1-2 minutes to cook the raw flavor out of the flour.
Step 3: Slowly add the milk and the broth, whisking to incorporate. Cook for 3-4 minutes until slightly thickened. Stir in the pepper and nutmeg.
Step 4: Add half of the Gruyere and Fontina cheeses, stirring while the cheese melts. Add the remaining Gruyere and Fontina cheese, stirring until melted and combined. Remove from the heat and stir in the Parmesan cheese.
Step 5: Transfer the roasted cauliflower to a shallow baking dish. Pour the sauce over the cauliflower.
Step 6: Bake at 375℉ for 15-20 minutes until bubbly and golden around the edges. Serve warm.
Expert Tips
- Use freshly shredded cheese for the best flavor and best melting quality. Pre-shredded cheese contains additives that prevent it from melting well.
- Roasting the cauliflower before assembling the gratin adds another layer of flavor to this dish.
- Serve this gratin with turkey tenderloins, cast-iron pork tenderloin, or baked thin-sliced chicken breasts.
- This dish is a wonderful addition to a holiday table alongside sweet potato gratin, sausage cornbread dressing, and green bean casserole without mushroom soup.
Cauliflower Gratin FAQs
Yes, this dish can be made ahead of time. After combining the roasted cauliflower and cheese sauce in the baking dish, let it cool, then cover and refrigerate until you are ready to bake. Allow 5-10 minutes of additional baking time.
The cauliflower can retain moisture if blanched or parboiled before assembling, causing the gratin to be watery. Instead, roast the cauliflower to prevent it from becoming waterlogged.
For best results, I do not recommend freezing cauliflower gratin. Cauliflower has a high moisture content, and the texture may become mushy after freezing. Also dairy can separate after freezing, so the cheese sauce may not have as desirable of a consistency. It's best to eat any leftovers within 3-4 days.
Try These Roasted Vegetable Recipes Next
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📖 Recipe Card
Cauliflower Gratin
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Ingredients
- 1 head cauliflower (cut into florets)
- 1-2 tablespoons olive oil
- salt and pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup low-sodium vegetable broth
- ⅛ teaspoon black pepper
- pinch ground nutmeg
- 4 ounces Gruyere cheese (shredded)
- 2 ounces Fontina cheese (shredded)
- ¼ cup Parmesan cheese (grated + extra for topping)
Instructions
- Preheat the oven to 450℉.
- Add the cauliflower florets to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast for 12-15 minutes until the cauliflower is slightly charred and golden around the edges. Remove from the oven and reduce the heat to 375℉.1 head cauliflower, 1-2 tablespoons olive oil
- Meanwhile, make the sauce. Add the butter to a pan over medium heat. Once melted, whisk in the flour until combined. Cook for 1-2 minutes to cook out the raw flour taste. Slowly add the milk and vegetable broth, whisking to incorporate. Cook for 2-4 minutes until thickened slightly. Add the black pepper and nutmeg.2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 1 cup milk, 1 cup low-sodium vegetable broth, ⅛ teaspoon black pepper, pinch ground nutmeg
- Add ½ the Gruyere and Fontina whisking to incorporate while the cheese melts. Repeat with the remaining half of the cheese. Once melted, turn off the heat and stir in the Parmesan cheese.4 ounces Gruyere cheese, 2 ounces Fontina cheese, ¼ cup Parmesan cheese
- Transfer the roasted cauliflower to a shallow casserole. Pour the sauce over the top. Bake at 375℉ for 15-20 minutes until bubbly and golden around the edges. Serve warm.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
This gratin is an indulgent way to enjoy cauliflower, and I especially love it on my holiday table. I hope your family loves this, too!