Cauliflower Gratin

Baked cauliflower with cheese sauce in a baking dish.

5 from 2 votes

Roasted cauliflower is baked in a light yet cheesy bechamel sauce. It's a delicious side dish for both everyday and special occasions.

Prep Time25

Cook Time20

Total Time45

Course: Side Dish

Cuisine: American, French

Servings:

Calories: 368kcal

Author: Abbey McDermott

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

Cauliflower: Avoid blanching or parboiling the cauliflower. This can give the gratin a watery consistency.

Cheese: Use freshly shredded cheese for the best flavor and melting quality.

Make-ahead: After assembling, let the gratin cool, then cover and refrigerate until you are ready to bake. Allow 5-10 minutes of additional baking time.

Storage: It's best to eat any leftovers within 3-4 days.

Freezing not recommended: 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.

Nutrition